SALMON WRAPS
Make and share this Salmon Wraps recipe from Food.com.
Provided by kelly in TO
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, stir together mint, mayonnaise, lime or lemon juice, ginger, green onion, salt and pepper. Add salmon; mash to combine.
- Place tortillas on work surface; top with lettuce. Spoon one -quarter of the salmon mixture onto centre of each tortilla. Fold in sides and roll up from bottom; cut in half, if desired.
Nutrition Facts : Calories 236.8, Fat 14.1, SaturatedFat 2.4, Cholesterol 71.2, Sodium 322.4, Carbohydrate 3, Fiber 0.8, Sugar 0.9, Protein 23.3
FRESH SALMON OMELET
Our family raised chickens, making my mother naturally creative with eggs. Since dad didn't care for eggs alone but did like fish, she often mixed eggs with salmon. I still prepare this wholesome omelet today.
Provided by Taste of Home
Time 25m
Yield 3 servings.
Number Of Ingredients 9
Steps:
- Remove the skin and bones from the salmon; cut into 1/2-in. chunks. In a 10-in. skillet, saute the salmon, onion and green pepper in 1 tablespoon butter. Remove and set aside., In a small bowl, beat eggs. Melt remaining butter in same skillet over medium heat; add eggs. As eggs set, lift edges, letting uncooked portion flow underneath. , When the eggs are set, spoon salmon mixture over one side, then sprinkle with cheese and pepper; fold omelet over filling. Cover and let stand for 1-1/2 minutes or until the cheese is melted., If desired, make a tomato rose. With a small sharp knife, peel the skin in a thin continuous strip, starting from the base of the tomato. Roll up tightly, skin side out, from the stem end. Tuck end of strip under rose and place on omelet. From green pepper, cut two leaves. Arrange on each side of tomato rose.
Nutrition Facts :
SMOKED SALMON OMELETTE
Chef Daniel Boulud's expertly prepared French omelette, delicately seasoned yet rich in texture, is a wonderful way to enjoy sumptuous slices of smoked salmon. (And, if you're feeling decadent, caviar!)
Provided by Daniel Boulud
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 10
Steps:
- (Note: If using a nonstick skillet, skip this step.) To prepare a black steel skillet: Heat skillet over medium heat until it starts smoking. Spread salt in an even layer. Use several layers of paper towels to rub the salt into the skillet, releasing any impurities stuck to the bottom; be very careful, as the skillet is hot! When the bottom is smooth, turn off heat and discard salt. You have just created a clean, nonstick surface for the eggs-so you're ready to cook!
- Make clarified butter: In a small saucepan, melt 8 tablespoons (1 stick) unsalted butter over medium heat and bring to a simmer, 5-7 minutes. As white foam collects on the surface, skim off with a small ladle or spoon and discard; these are the milk solids. Reduce heat to medium-low and continue skimming until the butter is clear. Pour the clarified butter through a cheesecloth-lined strainer to catch the smaller milk solids, and set aside. (Note: Clarified butter has a higher smoke point than regular butter, allowing for cooking at higher temperatures. It can be stored in an airtight container in the refrigerator for several months.) Cut smoked salmon into ¼-inch slices. Set aside. Crack eggs into a medium bowl. Add a few pinches of salt and a few grinds of pepper. Use a fork to whisk until thoroughly combined, about 1 minute.
- Heat the black steel skillet over medium heat. Add 1 tablespoon clarified butter and swirl to coat the bottom and partway up the sides. Pour the eggs into the hot skillet. Begin quickly and gently shaking the skillet, while also stirring the eggs vigorously with a fork (or a rubber spatula, if you're using a nonstick skillet). Use small circular movements to loosen the curds and lightly scramble. While scrambling, occasionally run the fork around the edge of the skillet, moving the cooked egg back into the center, 30-45 seconds. Switch to a heatproof rubber spatula; continue shaking the skillet, loosening the cooked egg from the edges, and lightly scrambling until the eggs are half curdled, about 20 more seconds. Tap the skillet on the stovetop several times to level the eggs. Turn heat to low. Working quickly, place salmon slices in an even layer across the center of the eggs. Use a zester to add about ½ teaspoon lemon zest over the salmon, followed by chopped chives.
- Tilting the skillet slightly away from yourself, begin rolling the omelette: First, loosen the edge closest to the handle, then roll it toward the middle. Add 1 tablespoon butter to the skillet and let it melt along the exterior of the omelette.When the omelette is half-rolled, run the spatula around the far edge to release the eggs from the skillet. Then tilt the skillet more sharply and tap it firmly on the stovetop to loosen the omelette. Bang on the handle with your free hand to help the far edge begin to roll up, and use the spatula as needed to fold it toward the center of the omelette. Holding the skillet over the plate, roll the omelette and gently flip it onto the plate, seam side down.
- If necessary, use your hands or a spatula to gently perfect the shape and tuck in any loose edges. Spread remaining ½ tablespoon butter across the top of the omelette. Garnish with a spoonful of caviar on top and serve immediately.
EDAM AND SALMON OMELET WRAPS
This omelet-style dish makes a great starter. The Edam, salmon and dill dressing give it a real Dutch twist!
Provided by English_Rose
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Make the dressing by whisking the oil, mustard, honey, lemon juice and dill together. Season to taste and set to one side. Pre-heat the broiler to medium setting.
- Crack the eggs into a bowl and whisk briefly to break up. Add the arugula and season to taste.
- Heat the butter in a large non-stick frying pan until foaming. Add the egg mixture and sprinkle over Edam. With a wooden spoon gently stir mixture around the surface of the pan. Cook until golden brown underneath. Place under the broiler until just setting on top.
- Remove the pan from the heat and arrange the salmon over the top. Using a palette knife, roll the omelet tightly and turn out onto a chopping board.
- Arrange the salad leaves in the centre of 4 plates and drizzle with a little of the dressing.
- Cut the rolled omelet on the slant into 8 equal pieces and place on top of the salad leaves. Drizzle over and around the remaining dressing and serve straight away.
Nutrition Facts : Calories 285.7, Fat 22.1, SaturatedFat 8.4, Cholesterol 245.8, Sodium 565.2, Carbohydrate 4.1, Fiber 0.9, Sugar 2.4, Protein 18.4
HONEY SOY GRILLED SALMON WITH EDAMAME
The natural richness of salmon and it's high amount of Omega-3's makes it a great choice for a healthy meal that doesn't need much added fat. By stuffing a mixture of fresh herbs into the fillets, through a pocket, the fish is infused with bright flavors. A light glaze during the cooking process is the final touch.
Provided by Food Network Kitchen
Categories main-dish
Time 28m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the grill over medium-high direct heat. Oil the grill grates. Finely chop the cilantro and scallion and mix in the oil and ginger. Season with salt and pepper.
- Cut two 3-inch long slits through the skin lengthwise on the bottom of the salmon fillets, going about halfway into the salmon. Evenly stuff the slits with the herb mixture. Season the fish with salt and pepper.
- Stir together the lime juice, soy and honey until smooth. Place the salmon, skin side up, on the grill and cook until well marked, 3 to 4 minutes. Turn the salmon and continue to cook, brushing the tops with the sauce, until the fish is cooked through, about another 3 to 4 minutes. Transfer to a serving plate and sprinkle the tops with the sesame seeds. Serve with edamame and lime wedges.
- Broiler directions: Position an oven rack so that a baking sheet set on the rack is about 4-inches below the heat source. Preheat the broiler. Prepare the salmon as above and place the fillets, skin down, on a foil lined baking sheet coated with cooking spray. Broil, basting 3 to 4 times with the sauce, until just cooked through, about 6 to 7 minutes.
SALMON AND DILL FRITTATA
Salmon, dill and potatoes are perfect partners in this version of this classic Italian dish, which would be perfect for lunch or a light supper. A frittata is an Italian egg dish, similar in composition to an omelette, but the other ingredients, such as cheese or vegetables, are mixed into the eggs rather than used as a filling. Most variants of the frittata start with a few moments on the stove top until the bottom layer of the egg mixture has solidified, and then are placed under a hot broiler or baked in the oven to finish cooking.
Provided by English_Rose
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put the salmon in a medium saucepan with the bay leaf and peppercorns, cover with water and bring to the boil. Lower the heat and simmer, covered, for 5-10 minutes until cooked through. Remove the salmon from the liquid, flake into a bowl and leave to cool.
- In a non-stick frying pan, heat the oil over a low heat and gently sweat the onion and potato for 20 minutes, covering with a lid, large plate or aluminium foil.
- In a mixing bowl, whisk the eggs, cream and dill together and lightly season with salt and freshly ground pepper.
- Preheat the broiler. Add the salmon to the potato and onion and pour the cream mixture over. Increase the heat and cook for 10 minutes, or until the egg has started to set.
- Put the frying pan under the hot broiler for 2-3 minutes until golden. If no grill is available, put a lid on the pan and continue to cook until the frittata is set.
- Cut into large slices and serve with a lightly dressed green salad.
Nutrition Facts : Calories 532.9, Fat 36.9, SaturatedFat 17.1, Cholesterol 457.9, Sodium 212.2, Carbohydrate 14.8, Fiber 1.7, Sugar 2.2, Protein 34.9
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- Whisk the Egg (2) with Milk (1 tablespoon), Salt (1 pinch), and Freshly Ground Black Pepper (1 pinch) in a bowl.
- Pour the mixture into the baking accessory. Place into the basket of the Airfryer and start the cook at 300 degrees F (150 degrees C) for 5 minutes until the omelet is set. Stir the egg mixture with a wooden spoon a few times during the cooking process.
- Meanwhile, cut the ends from the Spring Onion (1) and cut into rings, discard the ends. Cut the Cucumber (1) into long 1cm strips. Halve the Tomato (2) and cut it into thin slices.
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