_making Salmon Roll Ups Advanced Technique Food

SALMON ROLLUPS

Steps:

• Mix salmon, egg, parsley, onion and dill weed and spread on rolls.
• Roll up from wide end after spreading.
• Bake on cookie sheet at 350°F for 12 to 15 minutes.
• Serve with a cheese sauce topping.

_MAKING SALMON ROLL-UPS: ADVANCED TECHNIQUE

Steps:

• Trim The Ends Trim about 1 1/2 inches from the two narrow ends of the salmon steak. Then trim about 1 inch of skin from the tip of one end of the steak.Cut Away The Backbone Run a sharp knife along both sides of the steak's backbone. Be careful not to cut through the skin at the wide end. Continue to cut along the ribs on the inside edge of the narrow ends, removing the whitish flesh and any bones. Carefully cut away and discard the large backbone and the ribs. Roll The Steak Into A Disk Fold the narrow end without skin in toward the center of the steak. Then fold the other end over so it overlaps a bit. Secure the steak with toothpicks or cotton string.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

SALMON ROLL-UPS

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.

SMOKED SALMON ROLL-UPS

Steps:

• Drain, flake and remove skin and bones from salmon.
• In a large bowl combine cream cheese, lemon juice, red onion, horseradish, salt, and liquid smoke.
• Add salmon to cream cheese mixture; mix well.
• Divide mixture between the flour tortillas; evenly spreading out the filling to the edge.
• Sprinkle top of each tortilla with minced dill.
• Spread two tablespoons of (drained) sliced olives down the center of each toritilla.
• Roll up tortillas; wrap each roll in plastic wrap and refrigerate for 2 to 3 hours.
• To Serve: Slice into bit-size pieces.

ASIAN SALMON ROLL UPS

Steps:

• Drain oranges, reserving 2 tablespoons of the liquid.
• Chop enough oranges to equal 1/2 cup and reserve the remaining oranges for a tossed green salad (which you should have on the side).
• Place the salmon in a medium bowl. Add green onions, peanut butter, 1 tablespoon of the soy sauce, lemon juice, garlic and ginger; mix well.
• Spoon a portion of the salmon filling on each tortilla; wrap and serve. In a small bowl, combine remaining 1/4 cup soy sauce, reserved Mandarin orange liquid and vinegar; mix well and serve as a dipping sauce.

SMOKED SALMON ROLL UPS

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.

SALMON ROLL-UPS

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.