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Fresh From The Sea

Salmon Pinwheel Recipe

Rick Oruch - Thursday, January 30, 2020

Salmon Pinwheels


½ cup whole wheat Panko breadcrumbs

1 Tbsp 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 ½ tsp dried

1/8 tsp salt

1¼ lbs center-cut salmon filet, skinned and cut lengthwise into 4 strips

4 tsp mayonnaise


  1. Preheat oven to 400 degrees F.  Coat a 9”x13” baking dish with cooking spray.

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

  3. Working with one at a time, spread 1 tsp 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 6-inch skewer through the pinwheel to keep it from unrolling. Place on a lined baking sheet..  Repeat with the remaining salmon strips.

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

Servings:  4 

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