January 06, 2012

Stuffed Salmon Pinwheels

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This week has been so hard to get back into rhythm. During vacation we were staying up much later than we normally do and now that we have to get up early again it's so hard to get back on our usual schedule and I have been dragging all week. 

But, last night was great. 

After work, I was able to go right home, play with the puppies for a little while, got started on dinner and then hopped on the treadmill. I really needed to get started back up again with my work-out routine and ever since we got a treadmill from a friend, I had only used it a couple of times before the holidays so I am kicking things into high gear and running.
The other little piece to getting back on our normal schedule is to make sure I stick to healthy eating in correct portions {unlike the 30 Christmas cookies that were being devoured over the holidays}. A great quote I keep reading from my addictive Pinterest is "Make no change, see no change". All things are good in moderation but if we eat clean, healthy foods and keep active. I could probably push more of the active but I am bringing it back in slowly.
So with my healthy kick still going, I have found a new love for Eating Well which I search the website, read the magazine and now "I have an app for that". It's awesome, real healthy foods, un-tampered, and meals that will fill you up and satisfy without breaking that calories meter. 

These pinwheels were simple to make, {tricky to roll together}, and had fabulous taste. Because the fish was baked and not fried up or cooked in a pan, there was much less fat and grease on the actual fish when it was done cooking and on my plate. The breadcrumbs and caper mixture added a lot of flavoring to the fish without taking away any of its rich taste. Served with wilted spinach and potato wedges {which I omitted on my plate, you know... very little starches for me} this was a well rounded meal and pretty fast and simple to throw together.

Happy Friday!
Stuffed Salmon Pinwheels
Photos by A Healthy Jalapeño 
Recipe adopted by Eating Welltbsp whole-grain mustard
tbsp chopped shallot
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

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 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.

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

1/2 cup coarse dry breadcrumbs, preferably whole-wheat
1 tbsp extra-virgin olive oil


Tina (PinayInTexas) said...

What an amazing way to serve salmon! Definitely a must try!

Becka (The Elegant Eggplant) said...

These look delicious!!! Totally hear you about being thrown off by the holidays.. this week has been rough. Time to get healthy again.. New year new us!!! :)

Amanda @ Once Upon a Recipe said...

Laura, these look amazing! I love salmon but usually just plain-jane it by baking or grilling it. I am putting this recipe on my must-try list!

Erin Stomber said...

This is so creative! I love this idea.

peanutbutterandpeppers.com said...

What a great recipe. I wonder if my family would eat it? I love fish but they don't, makes making meals like your difficult!

Jenn @ Peas and Crayons said...

my hubs begs me to make these all the time! I love the ingredients in your verison so so much! and the photos are gorgeous girl!

Magic of Spice said...

Wonderful salmon recipe...delicious!

Autumn@Good Eats Girl said...

Looks wonderful! I need to make these!