Salmon Lettuce Wraps Bobby Flay Food

SMOKEY SALMON LETTUCE WRAPS

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!

LEMONY SALMON & LETTUCE WRAPS

Steps:

• Mix together all the ingredients except the lettuce in a bowl.
• Trim the chunky part of the stalk at the base of each lettuce leaf so they are easier to roll up, then place the leaves in pairs on top of each other, head to toe. Spoon on the salmon mixture, then roll up and keep in place with strips of baking parchment, which make the wraps easier to hold and eat. Pack into a container to keep the wraps from getting crushed and, if possible, chill to keep the lettuce crisp.

SALMON WITH BROWN SUGAR AND MUSTARD GLAZE

Steps:

• On the side burner, melt the brown sugar, honey and butter in a small saute pan over medium-high heat. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool.
• Preheat grill to medium heat. Brush salmon with vegetable oil and season with salt and pepper to taste. Place the salmon skin side down on the grill. Coat the flesh of the salmon fillets with the brown sugar mixture. Grill for 6 to 8 minutes to medium doneness, turning once after 5 to 6 minutes.

GRILLED SALMON BY BOBBY FLAY (HEALTHY)

Steps:

• Soak corn in a large bowl of cold water for 20 minutes. Remove and pat dry.
• Coat corn on all sides with cooking spray, and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill about 15 minutes or until charred on all sides.
• Remove cobs from grill, and cool slightly. Slice the kernels from the cobs, and transfer to a medium bowl.
• Add tomatoes, olive oil, vinegar, and sliced basil; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Let the relish sit at room temperature for 15 minutes before serving.
• Meanwhile, lightly coat both sides of salmon fillets with cooking spray; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Place fillets skin side down, and grill 3-4 minutes or until golden brown. Flip fillets, and grill for 3 more minutes. Fish should feel slightly firm in the center and will register 145° on an instant-read thermometer.
• Place salmon onto each of 4 plates, and spoon relish over top. Garnish with basil sprigs, if desired.

SALMON LETTUCE WRAPS WITH GRAINY MUSTARD MAYONNAISE DIP

Steps:

• Mix the first 7 ingredients in a bowl to make the salmon mixture.
• In a medium-sized, non-stick pan, heat canola oil and fry salmon mixture for 5 minutes over medium heat. Place salmon mixture in the lettuce leaves and wrap.
• In a small bowl, mix mayonnaise, lemon juice and grainy mustard. Season with salt and pepper. Use as a dipping sauce for the wraps.
• Serve wraps with dipping sauce.