Mini Salmon Wraps Recipes

SALMON WRAPS

Steps:

• Heat the oil in a pan over a medium heat. When the oil is hot, add the mustard seeds. Be careful as the mustard seeds will start to pop and splatter the oil.
• Cover the pan with a lid and fry the mustard seeds for 20 to 30 seconds, or until they have stopped popping.
• Add the onion, and fry for 3 to 4 minutes, or until golden brown. Add the ginger, garlic, and curry leaves, and fry for another 3 to 4 minutes, or until the garlic is golden brown.
• Add the coriander, turmeric, chile powder, and garam masala, and stir until the mixture is well combined. Add the chopped tomatoes, grated coconut and the water. Bring the mixture to a boil, then reduce the heat to a simmer, cover the pan with a lid and simmer for 10 to 12 minutes, or until the ingredients have cooked through and the sauce has thickened.
• Add the lemon juice, and chopped peanuts, and season well with salt, and freshly ground black pepper to taste. Add the salmon pieces, and continue to cook for 3 to 4 minutes, adding water as necessary to prevent the sauce from drying out, until the salmon is cooked through.
• To serve, place one of the tortillas onto each serving plate. Arrange a thin line of the shredded lettuce down the center of each tortilla. Spoon over a portion of the salmon mixture and roll each tortilla up tightly into a sausage shape. Cut each wrap in half, and serve.

GRILLED SALMON WRAPS

Steps:

• Sprinkle salmon with salt and pepper; place on an oiled grill rack over medium heat, skin side down. Grill, covered, until fish just begins to flake easily with a fork, 8-10 minutes., Remove from grill. Break salmon into bite-sized pieces, removing skin if desired. Toss gently with salsa; serve in tortillas. Top with remaining ingredients.

SALMON WRAPS

Steps:

• Mix cream cheese, dill, chives, and lemon juice together in a bowl.
• Spread cream cheese on 1/3 of each tortilla. Lay 2 salmon slices on top; roll tightly and seal edges with a dab of cream cheese. Cut each roll into 1-inch segments.

MINI SALMON WRAPS

Steps:

• 1. Make sure to rinse your feta under cold water and rinse well or it may be very salty. Dry the feta, then crumble it and set aside to come to room temperature. Place the cream cheese on the counter to soften and come to room temperature before using.
• 2. In a large bowl add the cream cheese, crumbled feta and whipping cream. Using your hand mixer, mix until well blended and then set aside until needed.
• 3. Add the next eight ingredients and (if using sugar, add now) mix really well on high.
• 4. Now you get to add the star of the show. Gently add the smoked salmon into the cheese mixture.
• 5. Taste to see if you need to season with more pepper.
• 6. Place in the fridge and chill for at least two - three hours; this allows the flavors to blend together.
• 7. When ready, scoop the salmon mixture into the lettuce leaves and garnish with green onion and pecans. Gently slice each filled lettuce leaf in half. Place on platter and share with friends. You will want to dig in, here's a napkins for your chin.

MINI SALMON WRAPS

Steps:

• In small bowl, mix cream cheese and horseradish sauce. Spread cream cheese mixture evenly over tortillas.
• In small bowl, mix cucumber, sour cream, dill weed and onion; spread over cream cheese mixture. Arrange salmon strips over cucumber mixture. Roll up tortillas tightly.
• Cover and refrigerate wraps 10 minutes or until ready to serve. Cut each wrap into 8 pieces.