Ingredients

• 1/2 cup coarse dry breadcrumbs, preferably whole-wheat (see Tip)
• 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 1/4 pounds center-cut salmon fillet, skinned and cut lengthwise into 4 strips
• 4 teaspoons low-fat mayonnaise

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Cooking Directions

Step 1

Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.

Step 2

Mix breadcrumbs, oil, mustard, shallot, lemon juice, capers and thyme in a small bowl until combined.

Step 3

Working with one 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.

Step 4

Bake the pinwheels until just cooked through, 15 to 20 minutes. Remove the toothpicks before serving.