Salmon Roll Ups Recipes

Steps:

• Heat oven to 350°F.
• Trim and discard crusts from bread. Flatten bread with rolling pin to 1/4-inch thickness.
• Mix salmon, dressing, 1 Tbsp. dill and lemon juice until blended. Spread 1 heaping tablespoonful salmon mixture onto half of each bread slice; roll up. Cut crosswise in half; place, cut sides down, on baking sheet. Brush with margarine; sprinkle with remaining dill.
• Bake 15 min. or until lightly browned. Serve warm.

Steps:

• Cut twenty-four 3/4x2-inch pieces of smoked salmon.
• Mix cream cheese, celery, walnuts, and green onion together in a bowl. Add 1 teaspoon lemon juice, coriander, and cayenne; mix well.
• Spread mixture on salmon slices and season with black pepper. Roll up to form neat rolls. Place a cucumber slice on each cracker and place a sprig of dill and a salmon roll on each cucumber. Drizzle with remaining lemon juice.

Steps:

• Drain salmon; remove any bones. In a small bowl, combine salmon, cream cheese, salsa, parsley and cilantro. Add cumin if desired. Spread about 2 tablespoons of the salmon mixture over each tortilla., Roll each tortilla up tightly and wrap individually. Refrigerate for 2-3 hours. Slice each tortilla into bite-sized pieces.

Steps:

• Mix dressing ingredients together.
• Lay out the 2 wraps and spread 1 tablespoon of the dressing on over one side of each wrap.
• Place the baby greens on the spread dressing. Top with red onions, line the cucumbers across the wrap. Mix the dressing into the salmon. Spread the salmon along side the cucumbers. Place the avocado slices along the salmon if using. Sprinkle the almonds over the salmon. Roll up tightly the tortillas be sure to roll so the cucumbers are all though the rolls. Slice each wrap into 8 slices and place cut side up.

Steps:

• In a small bowl mix the cream cheese and chives. Lay the slices of salmon out flat. Spread a thin layer of the cream cheese mixture on 1 side of each slice salmon. Starting from a short end roll the salmon snugly over the filling. With a blanched leek tie the salmon to secure it. Arrange the "sushi" cream cheese side up. Garnish the top with a small dollop of caviar.
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Steps:

• Mix cream cheese and feta. Spread evenly on the tortillas.
• Top evenly with spinach leaves and salmon.
• Roll up tortillas tightly; wrap individually in plastic wrap. Refrigerate at least 2 hours.
• To serve, remove plastic wrap,. Cut each roll up crosswise into 12 pieces. Arrange on serving dish.
• Note: You could also substitute ham for the salmon. And if you cannot find the green tortillas, you can use regular. It's just prettier with the green/spinach tortillas.

Steps:

• Mix cream cheese and wasabi powder together.
• Let sit for 15 minutes.
• Meanwhile, cut smoked salmon into pieces approximately 2x3 inches.
• Spread cream cheese mixture over smoked salmon pieces.
• Place a piece of julienned carrot, celery, zucchini, red, green and yellow pepper on salmon.
• Add several small pieces of chopped red onion.
• Roll up salmon into small bundle and tie with one stem of chive.
• Serve on a platter decorated with thin slices of lemon.