Don't be intimidated by this fancy-looking breaded salmon pinwheel—it's quite easy to do. This technique works best when you use a "center-cut" salmon fillet. If you don't have a center-cut fillet or want to simplify the preparation, leave the fillet whole, spread the mayonnaise over it, top with the breadcrumb mixture and bake. To cut down on prep time, ask your fishmonger to skin the salmon for you. Serve with garlic-rosemary roasted potatoes and wilted spinach.
What Type of Salmon Works Best for Salmon Pinwheels?
Farm-raised or wild salmon works well for this recipe. The key is getting a large enough piece of salmon that can roll around the filling. Because of the uniform shape and size, a center-cut fillet is preferred. You can ask for center-cut fillets at the fish counter or opt for a whole side of salmon and trim off the narrow tail piece and save it for another use. The skin should be removed before you cut it into strips for rolling. You can do this yourself if you're comfortable, or ask for it to be skinned at the fish counter.
Ingredients
- ½ cup coarse dry breadcrumbs, preferably whole-wheat
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon whole-grain mustard
- 1 tablespoon chopped shallot
- 1 tablespoon lemon juice
- 1 teaspoon chopped rinsed capers
- 1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried
- 1 ¼ pounds center-cut salmon fillet, skinned and cut lengthwise into 4 strips
- 4 teaspoons low-fat mayonnaise
Directions
- Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.
- Mix breadcrumbs, oil, mustard, shallot, lemon juice, capers and thyme in a small bowl until combined.
- Working with one at a time, spread each salmon strip with 1 teaspoon mayonnaise. Spread about 3 tablespoons of the breadcrumb mixture over the mayonnaise. Starting at one end, roll the salmon up tightly, tucking in any loose filling as you go. Insert a toothpick through the end to keep the pinwheel from unrolling. Place in the prepared dish. Repeat with the remaining salmon strips.
- Bake the pinwheels until just cooked through, 15 to 20 minutes. Remove the toothpicks before serving.
Originally appeared: EatingWell Magazine, September/October 2008; updated November 2022