Makes 4 servings
Ingredients
1/2 cup coarse dry whole wheat breadcrumbs
1 tbsp extra-virgin olive oil
1 tbsp whole-grain mustard
1 tbsp chopped shallot
1 tbsp lemon juice
1 tsp chopped rinsed capers
1 tsp chopped fresh thyme or 1/2 teaspoon dried
1 1/4 pounds center-cut salmon fillet, skinned and cut lengthwise into 4 strips
4 tsp low-fat mayonnaise
Prep
1. Preheat oven to 400°F and coat at least a 9x13inch baking dish with cooking spray.
2. Mix breadcrumbs, oil, mustard, shallot, lemon juice, capers and thyme in a small bowl.
3. One strip at a time, spread 1 teaspoon mayonnaise on a salmon strip. 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 though the end to keep the pinwheel from unrolling. Place in the prepared dish. Repeat with the remaining salmon strips.
4. Bake the pinwheels until just cooked through, 15 to 20 minutes. Remove the toothpicks before serving.
Nutrition Information
Per serving: 342 calories; 20 g fat (4 g sat, 8 g mono); 9 g carbohydrate; 30 g protein; 1 g fiber
