Mini Salmon Wraps Food

SALMON WRAPS

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.

MINI SALMON WRAPS

Steps:

• In small bowl, mix cream cheese and horseradish sauce. Spread cream cheese mixture evenly over tortillas.
• In small bowl, mix cucumber, sour cream, dill weed and onion; spread over cream cheese mixture. Arrange salmon strips over cucumber mixture. Roll up tortillas tightly.
• Cover and refrigerate wraps 10 minutes or until ready to serve. Cut each wrap into 8 pieces.

MINI SALMON GALETTES

Steps:

• Heat oven to 400°F. In medium bowl, stir cream cheese, capers, lemon peel and pepper until well mixed.
• Remove crusts from pouches; unroll on lightly floured work surface. With 4-inch round cookie cutter, cut 7 rounds from each crust, rerolling scraps once. Spread about 1 tablespoon cream cheese mixture onto each round to within 1/2 inch of edge. Fold edge of each crust over filling, pleating crust slightly as necessary. Place on ungreased cookie sheet. Brush crust edges with egg.
• Bake 16 to 20 minutes or until crust is light golden brown. Top each galette with 1 heaping teaspoonful red onion, 1 piece of salmon and chives. Serve warm.

SALMON CASSEROLE WRAP

Steps:

• Mix potatoes, cream of broccoli soup, and salmon together in a saucepan; cook and stir over medium heat until heated through, about 5 minutes. Spoon filling in a line across the middle of a tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito. Repeat with remaining filling and tortilla.

MINI SALMON LOAF

Steps:

• In a small skillet, saute celery and onion in oil until tender. In a large bowl, combine the bread crumbs, egg, milk, salt, pepper and celery mixture. Crumble salmon over mixture and mix well. Transfer to a greased 5-3/4x3x2-in. loaf pan., Bake at 350° for 40-45 minutes or until a thermometer reads 160°. In a small bowl, combine the sauce ingredients. Serve with salmon loaf.

SALMON WRAPS

Steps:

• Heat the oil in a pan over a medium heat. When the oil is hot, add the mustard seeds. Be careful as the mustard seeds will start to pop and splatter the oil.
• Cover the pan with a lid and fry the mustard seeds for 20 to 30 seconds, or until they have stopped popping.
• Add the onion, and fry for 3 to 4 minutes, or until golden brown. Add the ginger, garlic, and curry leaves, and fry for another 3 to 4 minutes, or until the garlic is golden brown.
• Add the coriander, turmeric, chile powder, and garam masala, and stir until the mixture is well combined. Add the chopped tomatoes, grated coconut and the water. Bring the mixture to a boil, then reduce the heat to a simmer, cover the pan with a lid and simmer for 10 to 12 minutes, or until the ingredients have cooked through and the sauce has thickened.
• Add the lemon juice, and chopped peanuts, and season well with salt, and freshly ground black pepper to taste. Add the salmon pieces, and continue to cook for 3 to 4 minutes, adding water as necessary to prevent the sauce from drying out, until the salmon is cooked through.
• To serve, place one of the tortillas onto each serving plate. Arrange a thin line of the shredded lettuce down the center of each tortilla. Spoon over a portion of the salmon mixture and roll each tortilla up tightly into a sausage shape. Cut each wrap in half, and serve.

SMOKED SALMON WRAP

Steps:

• In a small bowl, mix cream cheese with chopped herbs and set aside. Slice cucumber very thinly lengthwise using a mandolin or very sharp knife. Spread 3/4 of a tortilla with a layer of the cream cheese mixture (this way the spread won't ooze out when you roll it). With the uncovered portion at the top, arrange a layer of cucumber slices vertically from the bottom edge of the tortilla and then a layer of salmon slices horizontally. Roll tightly. (Use a sushi mat if you own one.) Chill, seam side down, covered with a slightly damp paper towel and plastic wrap. When ready to serve, cut on the bias in 1 1/2-inch slices, discarding uneven ends, and arrange on a serving platter.

GRILLED SALMON WRAPS

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.

HEALTHY SALMON PATTY WRAPS

Steps:

• Drain salmon; toss in a bowl with capers, mustard, breadcrumbs, egg, salt, and pepper. Firmly press into 4 patties, each 3/4 inch thick. Heat 1 tablespoon extra-virgin olive oil in a nonstick skillet over medium.
• Add patties and cook, flipping once, until golden and warmed through, 7 to 8 minutes. Bring a medium pot of water to a simmer. Lower several chard leaves into simmering water until blanched, a few minutes; drain and pat dry. Serve patties wrapped in chard, with more mustard.

MEDITERRANEAN SALMON WRAPS

Steps:

• In medium bowl combine salmon, parsley, olives, onion, oil, lemon peel and lemon juice. Season with salt and pepper.
• To make each sandwich, place 3 lettuce leaves on each tortilla. Top each with a quarter of the salmon salad, top with a few red pepper slices and tomato slices. Fold the tortilla about an inch over each end of the filling, then roll up.

MINI SMOKY BACON WRAPS

Steps:

• Set oven to 350°F.
• Grease a baking sheet.
• Cut each bacon slice into thirds.
• Wrap each slice around each of the small smokies.
• Place in foil-lined baking pan.
• Bake for about 10 minutes.
• Meanwhile in a small bowl mix together the ketchup with brown sugar to form a thick mixture.
• Remove the cocktail wieners from oven and brush about 1 teaspoon of the ketchup/brown sugar mixture over the wiener.
• Place back in the oven and bake until the bacon is lightly crisp (do not overcook or the bacon will be too hard!).