Wrapped Salmon Recipes

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.

BACON-WRAPPED SALMON

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet liberally with olive oil.
• Place the salmon fillets onto the baking sheet skin-side-down. Sprinkle the fillets with garlic powder, dill, salt, and pepper. Lay the bacon strips over the fillets to cover completely. Do not overlap the bacon strips.
• Bake in the preheated oven until the salmon is no longer translucent in the center, 20 to 25 minutes. Turn the oven on to broil and cook until the bacon has crisped, 1 to 2 minutes.

WRAPPED SALMON

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut the filets into log shaped pieces, about 2 inches wide by 5 inches long, keeping the filet portions separate. Take 2 sheets of phyllo dough, placing one on top of the other, and brush lightly with melted butter, covering the one side completely.
• Place a portion of salmon (6 ounces), on the edge, nearest you, of the phyllo dough. Sprinkle with salt and pepper to taste. Coat the portion of salmon with 1 tablespoon of Dijon mustard.
• Fold the phyllo dough, nearest you, over the salmon and make one complete wrap. Take the sides of the dough and fold them towards the center, and continue rolling up the dough. Brush all sides with butter, covering completely and place on a cookie sheet. Repeat steps for remaining portions of salmon.
• Bake in preheated oven for 20 minutes or until phyllo dough is golden brown.

PUFF PASTRY SALMON (SALMON WELLINGTON) RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• In a pan over medium heat, melt butter. Add the garlic and onions, cooking until translucent.
• Add the spinach, salt, and pepper, cooking until spinach is wilted.
• Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
• On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
• Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
• Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
• Brush the beaten egg on the top and sides of the pastry. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
• Brush the top again with the egg wash.
• Bake for 20-25 minutes, until pastry is golden brown.
• Slice, then serve!
• Enjoy!

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.

PUFF PASTRY-WRAPPED SALMON

Steps:

• For the salmon: Preheat the oven to 425 degrees F. Line a baking sheet with foil and spray with nonstick cooking spray.
• Heat the oil in a heavy saute pan over medium-high heat. Add the shallots and cook until translucent and fragrant, about 2 minutes. Add the mushrooms and cook until the liquid evaporates, about 3 minutes. Add the spinach and wilt for 4 minutes. Season the mixture with salt and pepper. Let cool.
• Dust a flat working surface with flour. Using a rolling pin, roll out the sheets of puff pastry into 1/4-inch thickness (each 12 by 12 inches). Put the pastry sheets side-by-side so they overlap slightly, by about 1/2 inch. Brush the overlapping strip with the beaten egg, stick both sheets together at the strip and seal with a fork. Transfer to the prepared baking sheet.
• Spoon the cooled mushroom-spinach mixture over one side of the puff pastry rectangle. To make an even rectangle out of the salmon fillet, you can cut the top portion off of the belly and add it to the tail part. Place the fillet over the mushroom-spinach mixture. Season the salmon heavily with salt and pepper. Fold the other side of the rectangle over the filling and seal by brushing the edge with egg wash and crimping as you would a pie crust (you can use a fork; I crimped like a pie crust with my fingers). Fold the remaining 2 open edges of pastry under the salmon fillet. Brush everything with the egg wash.
• Bake until the puff pastry is crisp and golden in color, 25 minutes. Let stand for about 8 minutes before slicing.
• For the dill sauce: Put the clam juice in a heavy saucepot and bring to a boil. Lower to a simmer and reduce to 1/2 cup. Add the Mexican crema and heavy cream and reduce to 1 cup. Add the flour and whisk while boiling until thickened. Add the dill and season with salt and pepper.
• Slice the salmon into 1 1/4 to 1 1/2-inch slices. Serve immediately with the dill sauce.

COLLARD WRAPPED SALMON

Steps:

• In roasting pan combine black pepper, san bai su, lemon juice, sesame oil and tahini. Whisk to combine. Using a sharp knife, score several diagonal lines along the length of fish, down to spine, on either side. Place fish in pan and marinate 2 - 4 hours at room temperature. After marination, preheat grill or broiler.
• Blanch greens in a large pot of boiling, salted water, just until the water returns to a boil. Refresh in ice water and drain. On a large baking sheet, arrange greens, overlapping, to form a rectangle as long as the fish and twice as wide as the fish. Place fish in middle and wrap the greens over so only the head and tail are exposed. Seal with a piece of butchers string or dental floss. Place fish on grill. Cook 7 - 12 minutes per side, until greens, head and tail blacken. It will take 2 spatulas, one at the head and one at the tail, to turn fish, don't be concerned about greens sticking. To test for doneness, try pulling out a dorsal fin from the top of the fish. If it slides out easily, it's done.
• To serve, place the whole fish on a serving platter. Using a dull knife and soup spoon, scrape of any remaining skin and remove fins. Spoon half reserved marinade over top. Cut along spine first and serve the top fillet. Lift tail, insert knife between bones and flesh, and run it along the length. All, or most, of the bones should easily lift out. Spoon on remaining marinade and serve second fillet.

PARCHMENT-WRAPPED SALMON (EN PAPILLOTE) RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• Fold the parchment paper in half, then open up.
• Lay down the salmon. Drizzle oil and sprinkle salt and pepper. Lay lemon slices and thyme on top of the salmon.
• Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
• Bake for 13-15 minutes or until internal temperature of salmon reaches 145˚F (65˚C).
• Enjoy!

POTATO-WRAPPED SALMON

Steps:

• Place potatoes in a colander and toss with lemon juice and salt. Let stand until potatoes are soft, about 10 minutes. Pat dry with a paper towel.
• Spray a large baking sheet with nonstick cooking spray.
• Tear off four squares of wax paper (about 12-inches square) and spray with nonstick cooking spray (preferably butter-flavored). Shingle all but four potato slices horizontally to form a 5x9-inch rectangle on each square. Spray potatoes with cooking spray.
• Place salmon lengthwise over potatoes and spread with mustard.
• Lift right side of wax paper and fold over salmon, covering it with potatoes. Lightly press paper to help potatoes adhere to fish and peel back wax paper. Repeat with left side of wax paper.
• Lay remaining potato slices over seam where shingled potatoes meet and brush with butter.
• With a spatula, carefully transfer salmon to baking sheet, turning bundles over so the side with the additional potato slice is down. Cover loosely with plastic wrap and refrigerate so potatoes set, about 30 minutes.
• Preheat broiler. Spray potatoes with cooking spray. Broil 6 inches from heat until potatoes are golden and crisp, about 5 minutes on each side.