PARCHMENT-WRAPPED SALMON (EN PAPILLOTE) RECIPE BY TASTY
Here's what you need: skinless salmon fillet, salt, pepper, olive oil, lemon, fresh thyme, parchment paper
Provided by Robin Broadfoot
Categories Dinner
Time 30m
Yield 1 serving
Number Of Ingredients 7
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!
Nutrition Facts : Calories 624 calories, Carbohydrate 11 grams, Fat 49 grams, Fiber 3 grams, Protein 34 grams, Sugar 3 grams
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
WRAPPED SALMON
This is basically salmon Dijon, but with a twist. Very easy to make and delicious! Goes well with fresh steamed veggies and rice.
Provided by HEIDI S.
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 45m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 573.7 calories, Carbohydrate 23.1 g, Cholesterol 135.7 mg, Fat 35.1 g, Fiber 0.7 g, Protein 38.8 g, SaturatedFat 17.2 g, Sodium 791.4 mg, Sugar 0.1 g
PUFF PASTRY-WRAPPED SALMON
Provided by Marcela Valladolid
Categories main-dish
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 16
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.
FOIL WRAPPED SIDE OF SALMON WITH LEMON AND ROSEMARY
Steps:
- Preheat the oven to 425 degrees F.
- Rinse salmon fillet under cold running water and pat dry. Cut a piece of foil long and wide enough to encase the salmon when folded over the center and folded up on the ends. Position the foil on a large baking sheet and place the salmon in the center of the foil, skin side down. Sprinkle the salmon with the salt, pepper, and rosemary. Place the lemon slices over the fish fillet along with the sliced onion and garlic slivers. Drizzle the fillet evenly with the olive oil and fold the edges of the foil up over the salmon and crimp to seal. Fold the edges together on both ends to create an airtight package.
- Bake the salmon for 15 minutes, or until just cooked through but still moist. Serve immediately, using a large metal spatula to portion fish. Serve some of the accumulated juices spooned over the fish.
FOIL-WRAPPED SALMON AND VEGETABLES
Individual packets filled with the fish and veggies made for easy assembly, serving and cleanup. This is good with orange roughy, cod or any white fish.
Provided by mama smurf
Categories Healthy
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Rinse fish; pat dry with paper towels. Cut fish into two serving-size pieces, set aside. In a small bowl, combine honey, garlic, lemon zest, lemon juice, dill and pepper; set aside.
- Tear off two 24 x 18 inch pieces of heavy foil. Place green beans in center of foil. Place fish on top of beans, drizzle with honey mixture. Bring together two opposite edges of foil; seal with double fold. Fold remaining ends to completely enclose food, allowing space for steam to build. Place foil packets on baking sheet.
- Bake for 30-40 minutes or until fish flakes easily when tested with fork. Carefully open packets to allow steam to escape. Transfer fish, beans and any honey mixture to dinner plates. Sprinkle with almonds.
Nutrition Facts : Calories 239.7, Fat 7, SaturatedFat 0.9, Cholesterol 58.9, Sodium 84.4, Carbohydrate 19.9, Fiber 5.2, Sugar 10.9, Protein 26.3
PHYLLO-WRAPPED SALMON WITH SPINACH & FETA
Serve up delicious Phyllo-Wrapped Salmon with Spinach & Feta from My Food and Family for serious Greek flavors! Phyllo-wrapped salmon is perfect for dinnertime.
Provided by My Food and Family
Categories Bread
Time 42m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425ยบF.
- Combine first 3 ingredients. Spray 1 phyllo sheet with cooking spray; top with 2 of the remaining phyllo sheets, spraying each sheet with additional cooking spray before using as directed. Place remaining phyllo sheets between sheets of plastic wrap; set aside until ready to use.
- Place 1 fish fillet along one short side of phyllo stack; top with 1/4 of the spinach mixture. Fold over long sides of phyllo, then roll up, starting at fish-topped side. Repeat with remaining phyllo sheets, fish and spinach mixture. Place, seam sides down, on parchment-covered Baking Sheet; spray with cooking spray. Cut 3 diagonal slits in top of each wrap.
- Bake 10 to 12 min. or until crusts are golden brown and fish flakes easily with fork. Meanwhile, mix sour cream, cucumbers and dill until blended
- Serve fish with sour cream mixture.
Nutrition Facts : Calories 490, Fat 30 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 100 mg, Sodium 1050 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 31 g
POTATO-WRAPPED SALMON
Make and share this Potato-Wrapped Salmon recipe from Food.com.
Provided by Amber Dawn
Categories Low Cholesterol
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 436.9, Fat 6.3, SaturatedFat 1.9, Cholesterol 64.2, Sodium 299.9, Carbohydrate 65.1, Fiber 8.3, Sugar 3.1, Protein 30.4
ROASTED SALMON WRAPPED IN SWISS CHARD
Wrapped in Swiss chard and topped with lemon and tarragon, salmon tastes sweet and fresh.
Provided by Martha Stewart
Categories Salmon Recipes
Time 30m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper or aluminum foil; set aside. Bring a medium saucepan of salted water to a boil. Meanwhile, combine butter, tarragon, and lemon zest in a small bowl; season with salt and pepper, and set aside.
- Place chard leaves in boiling water; cook until tender, about 4 minutes. Using tongs, remove leaves from water, and lay them flat on prepared baking sheet.
- Place one fillet on top of a leaf, near tip; repeat with remaining fillets. Sprinkle fish with lemon juice; season with salt and pepper. Dividing evenly, spread butter mixture over each fillet, and wrap leaf around, tucking stalk underneath to secure. Roast until just cooked through, 12 to 15 minutes. Serve.
PUFF PASTRY SALMON (SALMON WELLINGTON) RECIPE BY TASTY
Here's what you need: butter, garlic, medium onion, fresh spinach, salt, pepper, breadcrumb, cream cheese, shredded parmesan cheese, fresh dill, puff pastry, salmon fillet, salt, pepper, egg
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 15
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!
Nutrition Facts : Calories 1366 calories, Carbohydrate 91 grams, Fat 94 grams, Fiber 6 grams, Protein 40 grams, Sugar 8 grams
GRILLED SALMON WRAPS
We eat fish on Fridays, so I like to experiment with different types. I pulled salmon, spinach and avocado from the fridge for these wraps. My kids loved them, and I love them, too, because they're delicious and they contain all the food groups right in one hand-held meal. -Jennifer Krey, Clarence, New York
Provided by Taste of Home
Time 25m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 380 calories, Fat 18g fat (5g saturated fat), Cholesterol 69mg cholesterol, Sodium 745mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges
PANCETTA-WRAPPED SALMON
A classic supper for two, or if you've got friends over, the recipe is easily doubled
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/fan 180C/gas 6. Boil the potatoes for 5 mins. Drain and tip into a bowl - they will be slightly underdone. Toss with the tarragon, lemon zest, butter and seasoning to taste. Pile in the centre of a foil-lined baking tray.
- Season salmon with black pepper and wrap the pancetta or prosciutto around the fillets. Place on top of the potatoes and roast for 15-20 mins, or until the fish flakes easily and the pancetta or prosciutto is golden. Serve with steamed green beans.
Nutrition Facts : Calories 455 calories, Fat 25 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 156 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 41 grams protein, Sodium 0.93 milligram of sodium
PROSCIUTTO-WRAPPED SALMON
Categories Bake Wheat/Gluten-Free Salmon Prosciutto Gourmet
Yield Makes 6 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 425°F.
- Season salmon lightly with salt and wrap each piece in a slice of prosciutto, leaving ends of salmon exposed. Transfer, seam sides down, to an oiled large shallow baking pan. Season with pepper and drizzle each piece with 1/2 teaspoon oil. Bake in middle of oven until just cooked through, 8 to 9 minutes.
- Serve overHerbed Bean Ragout
More about "wrapped salmon recipes"
10 BEST SALMON WRAP RECIPES | YUMMLY
From yummly.com
LEEK-WRAPPED SALMON RECIPE | MYRECIPES
From myrecipes.com
FOIL WRAPPED SALMON - GRILLED SALMON RECIPE - WOMAN'S DAY
From womansday.com
BAKED SALMON IN FOIL {UKRAINIAN RECIPE} - IFOODREAL.COM
From ifoodreal.com
SEARED SALMON IN SPRING ROLL WRAP (OR, IN RICE PAPER)
From hummingbirdthyme.com
CEDAR WRAPPED SALMON WITH HERBS AND LEMON RECIPE
From wildwoodgrilling.com
THE BEST SALMON WRAP IN THE WORLD {EASY RECIPE ... - THE TORTILLA …
From thetortillachannel.com
CEDAR WRAPPED SALMON FOR MAN FOOD MONDAYS - FROM CALCULU∫ …
From fromcalculustocupcakes.com
SALMON WRAP WITH CREAMY HONEY MUSTARD SAUCE | GIRL HEART FOOD®
From girlheartfood.com
WRAPPED SALMON IN PHYLLO WITH LEMON HORSERADISH …
From mission-food.com
PHYLLO WRAPPED SALMON RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
SALMON WRAP - HUNGRY HEALTHY HAPPY
From hungryhealthyhappy.com
ERIC AKIS: PHYLLO-WRAPPED SALMON FILLETS ARE FLAKY AND DELICIOUS
From timescolonist.com
THESE BACON WRAPPED SALMON BITES MELT IN YOUR MOUTH! | CLEAN …
From cleanfoodcrush.com
FOIL-WRAPPED SALMON AND VEGETABLES - MIDWEST LIVING
From midwestliving.com
SKILLET BACON WRAPPED SALMON RECIPE » CAMPFIRE FOODIE
From campfirefoodie.com
SALMON WRAPS 3 WAYS - SWEET PEAS AND SAFFRON
From sweetpeasandsaffron.com
POTATO WRAPPED SALMON – CHEF BENNY DORO
From bennydoro.com
PROSCIUTTO-WRAPPED SALMON RECIPE - FOOD REPUBLIC
From foodrepublic.com
BACON WRAPPED SALMON - RUNNING TO THE KITCHEN®
From runningtothekitchen.com
SMOKED SALMON WRAPPED BREADSTICKS - FOOD NETWORK CANADA
From foodnetwork.ca
FOIL-WRAPPED BAKED SALMON - RECIPE | MYRECIPES
From myrecipes.com
PUFF PASTRY WRAPPED SALMON - SALMON EN CROûTE RECIPE
From howsweeteats.com
LEAF WRAPPED SALMON | RECIPE | CUISINE FIEND
From cuisinefiend.com
BACON-WRAPPED SALMON WITH WILTED SPINACH RECIPE - EPICURIOUS
From epicurious.com
SAVE-ON-FOODS
From saveonfoods.com
SALMON WRAPPED IN GREENS WITH WALNUT-YOGURT-DILL SAUCE
From elliekrieger.com
INDIVIDUALLY WRAPPED SALMON RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BACON WRAPPED SALMON BITES - SUGARLESS CRYSTALS
From sugarlesscrystals.com
10 BEST SMOKED SALMON WRAP RECIPES | YUMMLY
From yummly.com
FOIL WRAPPED SALMON WITH LEMON AND HERBS - EVERYDAY EILEEN
From everydayeileen.com
FOIL WRAPPED GRILLED SALMON - SUPER HEALTHY KIDS
From superhealthykids.com
PROSCIUTTO-WRAPPED SALMON - CHEF MICHAEL SMITH
From chefmichaelsmith.com
CAST IRON BACON WRAPPED SALMON · THE TYPICAL MOM
From temeculablogs.com
BEST SALMON BAKED IN FOIL RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #seafood #salmon #fish #dietary #low-cholesterol #low-calorie #low-carb #low-in-something #saltwater-fish
You'll also love