I was at my doctor’s office one Friday morning waiting for the nurse to do my blood test. In the waiting room, I glanced at this magazine that has this yummy salmon roll on the cover.  I have been fasting all night and quite hungry that time but I had to wait until the nurse is ready. Anyways, I forgot the name of the magazine but I was able to peek at the recipe. I didn’t want to rip the page off so I tried to remember everything I can. As soon as I got home, I started preparing all ingredients and voila!  Lunch is served…  Matt really liked it. The combination of thyme (I threw in some dill weed, too, just in case) and mustard with the mayo (I used Smart Balance) just made it perfect. I will probably play with this recipe again later and see what other herbs I can use.

Ingredients:

• 1 1/4 lbs salmon fillet, skinless and cut lengthwise in 4 strips
• 1/2  cup panko breadcrumbs
• 1 tbs whole grain mustard
• 1 tbs extra virgin olive oil
• 1 tbs lemon juice
• 1tbs chopped shallots
• 1 tsp fresh thyme, chopped
• 1 tsp capers, rinsed
• 4 tsp mayonnaise

Directions:

1. Preheat oven 400 degrees F.  Coat  9 x 13 baking dish with cooking spray.
2. In a bowl, mix breadcrumbs, oil, mustard, shallot, lemon juice, capers and thyme until combined.
3. Take one strip of salmon and pat dry with paper tower.  Spread 1 tsp mayonnaise on salmon and then spread 3 tbs of breadcrumb mixture over mayonnaise.
4. Starting at one end, roll salmon tightly.  Insert a toothpick through the end to keep from unrolling.  Repeat with the remaining salmon.
5. Place in baking dish and bake until cooked through, about 20  minutes.
6. Remove toothpick before serving.

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