SMOKEY SALMON LETTUCE WRAPS
Provided by Cooking Channel
Time 5m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Lay lettuce leaves on a plate and evenly spread the insides with cream cheese, 1 teaspoon each. Sprinkle with lemon pepper seasoning and top with smoked salmon.
- Top the salmon with onion. Equally distribute cucumber slices among the lettuce leaves. Evenly top with sun-dried tomatoes.
- Wrap 'em up and devour!
SMOKED SALMON AND AVOCADO WRAPS
This recipe is from James Reeson of Alive and Cooking show Australia. I found it to be a delightful, light and delicious lunch, I only made a half recipe which calls for mountain bread which is a square flat bread which measures about 11" x 11". You can make this ahead as an appertizer serving in bite size pieces or take for a lunch whole, I have put the serving size as 1 as being in a wrap for one person.
Provided by ImPat
Categories Lunch/Snacks
Time 15m
Yield 1 roll, 1 serving(s)
Number Of Ingredients 9
Steps:
- Mix together the avocado, dill, mayonnaise, mustard and lemon juice until all combined.
- Lay down 1 piece of mountain bread and smear with the avocado mixture, then top with the smoked salmon and shredded carrot and top off with the lettuce and then roll up the mountain bread nice and tight, wrap firmly with cling wrap and place in the fridge (overnight is great), cut into slices and serve.
Nutrition Facts : Calories 545.8, Fat 39.6, SaturatedFat 6, Cholesterol 26.9, Sodium 1143.5, Carbohydrate 30.1, Fiber 16.9, Sugar 6, Protein 25
SMOKED SALMON AND AVOCADO WRAPS
I saw a picture of this in a magazine and was hooked, before even trying the dish. The pink of the salmon and the green lettuce and avocado look so pretty together and the flavours are just right. This is perfect for your summer picnic and so quick to make.
Provided by Sackville
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Warm the tortillas in a dry frying pan until they puff up and brown slightly.
- Arrange slices of smoked salmon, avocado, lettuce and watercress on the breads.
- Grind black pepper over top, drizzle with lime juice and top with a spoonful of yogurt.
- Sprinkle dill over the ingredients.
- Roll up the tortillas tightly, cut in half and serve.
SALMON WRAPS
Salmon wraps are a popular appetizer for kids and adults. Small bite-sized portions make them easy to enjoy at cocktail parties.
Provided by tiger77
Categories Appetizers and Snacks Wraps and Rolls
Time 10m
Yield 24
Number Of Ingredients 6
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.
Nutrition Facts : Calories 61 calories, Carbohydrate 3.7 g, Cholesterol 11.9 mg, Fat 4 g, Fiber 0.2 g, Protein 2.5 g, SaturatedFat 2.2 g, Sodium 112 mg
SMOKED-SALMON LETTUCE ROLLS WITH AVOCADO AND TAHINI
Southeast Asian summer rolls were our jumping-off point for this no-cook recipe.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 15m
Yield Makes 8
Number Of Ingredients 8
Steps:
- Combine tahini, soy sauce, Sriracha, and lemon juice in a small bowl. Arrange lettuce leaves on a work surface. Top with avocado; squeeze a little lemon juice over. Season with salt and pepper; top with salmon. Roll and serve, with dipping sauce.
LETTUCE WRAPS WITH SMOKED TROUT
Provided by Jill Dupleix
Categories Fish Leafy Green Vegetable Appetizer Marinate No-Cook Dinner Lunch Seafood Trout Cucumber Healthy Lettuce Bon Appétit Pescatarian Dairy Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Using vegetable peeler, shave carrots and cucumber lengthwise into ribbons. Cut ribbons into 3-inch-long sections, then cut sections into matchstick-size strips. Place in large bowl. Add shallots, jalapeños, lime juice, sugar, and fish sauce; let marinate 30 minutes at room temperature.
- Add trout pieces and tomatoes to vegetable mixture and toss to blend. Transfer trout-vegetable mixture to large strainer and drain off liquid. Return trout-vegetable mixture to same bowl; add mint and basil and toss to blend.
- Arrange lettuce leaves on large platter. Divide trout-vegetable salad among lettuce leaves. Drizzle sweet chili sauce over each salad and sprinkle with peanuts.
- * Available in the Asian foods section of most supermarkets, at some specialty foods stores, and at Asian markets.
- ** Available at some supermarkets and at specialty foods stores and delicatessens.
- ***Available at some supermarkets and at Asian markets and from amazon.com.
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