- 1/2 cup coarse dry breadcrumbs, preferably whole-wheat (Saltine Crackers also work)
- 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
- Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.
- Mix 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. Add breadcrumbs on top. Repeat with the remaining salmon strips.
- Bake the pinwheels until just cooked through, 15 to 20 minutes. Remove the toothpicks before serving.

