SMOKED SALMON ROLLS
Tasty canape appetizer featuring smoked salmon rolled around cream cheese, placed on a cracker with cucumber and seasoned/garnished with dill. Garnish with chives if desired.
Provided by =Mark
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 30m
Yield 24
Number Of Ingredients 12
Steps:
- Cut twenty-four 3/4x2-inch pieces of smoked salmon.
- Mix cream cheese, celery, walnuts, and green onion together in a bowl. Add 1 teaspoon lemon juice, coriander, and cayenne; mix well.
- Spread mixture on salmon slices and season with black pepper. Roll up to form neat rolls. Place a cucumber slice on each cracker and place a sprig of dill and a salmon roll on each cucumber. Drizzle with remaining lemon juice.
Nutrition Facts : Calories 74.5 calories, Carbohydrate 3.5 g, Cholesterol 12.6 mg, Fat 5.5 g, Fiber 0.4 g, Protein 3 g, SaturatedFat 2.4 g, Sodium 136.1 mg, Sugar 0.7 g
SALMON ROLL
Provided by Amanda Hesser
Categories dinner, appetizer
Time 20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Cut each salmon slice into a 2-by-4-inch rectangle, reserving trimmed edges for another use. Cover a baking sheet with plastic wrap. Lay the salmon out on the plastic wrap, and cover with another layer of plastic wrap. Chill in the refrigerator for 30 minutes.
- In a medium bowl, combine crab meat and cream, mixing with a fork to break up the crab into fine shreds and to bind it lightly with the cream. Season to taste with salt and pepper.
- For each salmon roll, lay a rectangle of salmon in the center of a 12-by-6-inch square of plastic wrap. Evenly spread about 1 1/2 tablespoons of the crab mixture on the salmon. Begin rolling the salmon on its long side, lifting the plastic wrap to help form the salmon into a cigarette shape. Twist the ends of the plastic wrap tightly to make the cylinder compact, and use your hands to make it a uniform shape. Place rolls on a small baking sheet, and chill in the freezer for 1 hour. The rolls may be made and frozen up to 2 days in advance.
- In a small bowl, whisk together the pesto and olive oil, and season to taste with salt. Set aside.
- An hour before serving, remove salmon rolls from freezer. Remove plastic wrap, and cut the ends from each roll to make neat cylinders. Let warm to room temperature. To serve, lay a salmon roll in the center of each plate. Spoon a little caviar (if using) on top of each, and garnish with a chervil sprig or small basil leaf. Spoon a little pesto oil on the plate, and serve.
Nutrition Facts : @context http, Calories 111, UnsaturatedFat 7 grams, Carbohydrate 0 grams, Fat 10 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 198 milligrams, Sugar 0 grams, TransFat 0 grams
SALMON ROLL
Make and share this Salmon Roll recipe from Food.com.
Provided by Shar-on
Categories Lunch/Snacks
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Prepare the biscuit dough as per package.
- Roll into rectangle 1/4 inch thick. Spread with soft butter.
- Drain the salmon, flake and add juice, onions and mayonnaise. Spread on dough.
- Roll up from the long side, turn cut side down, close the ends.
- Bake at 400 degF for 30 minutes.
- Service with parsley sauce.
SALMON ROLL-UPS
A take on sushi rolls. Tortilla's for the nori sheets and a spicy mix using wasabi and ginger in the dressing. Crunchy almonds, cucumbers, and red onions. Cilantro and bean sprouts would be nice options in these roll-ups.
Provided by Rita1652
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
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.
FUN SALMON HAND ROLL
Steps:
- *Can be found at specialty Asian markets
- Serving suggestion: wasabi, sweet picked ginger, soy sauce
- In a medium bowl, mix together the chopped salmon, sesame oil, soy sauce, and mint leaves. Place a sheet of nori, shiny side down, on a work surface. Place 1/4 cup of the rice on the left side of the nori sheet. Using wet fingers, form the rice into a 3-inch square, leaving a 1/2-inch border. Place about 2 tablespoons of the salmon mixture, diagonally, in a 1/2-inch wide strip, on the rice, with the top of the salmon mixture facing the top left corner. Place a spear of asparagus on top of the salmon. Starting with the bottom left corner, roll the nori over the filling. Continue to roll, ice cream cone-fashion, working towards the right corner of the nori. Seal the edge of the hand roll with water or a few grains of the cooked rice. Repeat with the remaining ingredients.
- Arrange on a serving platter and serve with wasabi, sweet pickled ginger and soy sauce.
- Yield: 8 hand rolls
- *Can be found at specialty Asian markets
- Place the rice and water in a medium saucepan over high heat. Bring the mixture to a boil. Cover the pan and reduce the heat to low. Simmer for 25 minutes. Sprinkle the vinegar over the rice and mix with a fork. Transfer the cooked rice to a parchment paper-lined baking sheet. Allow the rice to cool completely before using.
SPICY SALMON ROLL
Provided by Bobby Flay
Time 15m
Yield 1 roll
Number Of Ingredients 7
Steps:
- For the spicy mayo: In a small bowl, mix the mayonnaise, gochujang and fish sauce until thoroughly combined.
- For the sushi roll: On a sushi mat lay down the nori. Spread the sushi rice over the nori in an even layer. Place the salmon horizontally over the bottom third of the sheet, about 1 inch from the edge. Top with some scallions. Roll up tightly and cut into 4 pieces. Garnish with the spicy mayo.
SMOKED SALMON SUSHI ROLL
A very basic and easy way to make sushi rolls.
Provided by Vivian Lee
Categories Appetizers and Snacks Seafood
Time 5h
Yield 6
Number Of Ingredients 7
Steps:
- Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.
- Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool.
- Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed. Leave at least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon to the rice. Position them about 1 inch away from the bottom edge of the seaweed.
- Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat tightly. Cut roll into 8 equal pieces and serve. Repeat for other rolls.
Nutrition Facts : Calories 291 calories, Carbohydrate 45.1 g, Cholesterol 8.7 mg, Fat 6.9 g, Fiber 3.8 g, Protein 11.1 g, SaturatedFat 1.1 g, Sodium 404.7 mg, Sugar 0.2 g
SMOKED SALMON CREAM CHEESE ROLL
Delicious appetizer!! The spices used in this can be changed to suit your taste, I have used just Dill weed at times, but I do like a little bite in it. Chill time 2 hours.
Provided by Derf2440
Categories Lunch/Snacks
Time 15m
Yield 24 slices
Number Of Ingredients 9
Steps:
- In a food processor or blender, (or use an electric beater), combine cheese, lemon juice, lemon zest, garlic,onion, paprika, parsley and Lemongrass/chili.
- Process until combined and smooth.
- Spoon onto a piece of plastic wrap and shape into a 6 inch roll.
- Wrap salmon slices around cheese roll to cover, except ends.
- Roll to press salmon to cheese.
- Wrap tightly in new piece of plastic wrap and chill for at least 2 hours.
- Cut roll into 1/4 inch slices, serve on crackers or pieces of bagel.
- (If Lemongrass& Chilli is not available, (I was lucky enough to have a lovely person send me some from New Zealand, wonderful stuff!), use your favourite Hot spice.).
- An alternate way to do these, works well.
- Use unsliced, home smoked salmon, broken into small pieces and add to the mix after processing, so that there are little lumps of the smoked salmon. Roll in the plastic wrap and freeze until using. Then wrap very thin slices around roll after defrosting.
- You could even freeze the rolls without any salmon after wrapping and wrap with the slices of salmon when serving.
SALMON CRESCENT ROLLS
These salmon crescents are delicious, quick, and easy. This recipe combines the spices from the few salmon melt, salmon patty, and salmon loaf recipes I could find. I hope you enjoy it as much as my husband and I do.
Provided by Ace
Categories Appetizers and Snacks Seafood
Time 25m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- De-bone/skin canned salmon as preferred.
- Mix salmon, Cheddar cheese, egg, mustard, mayonnaise, chives, seafood seasoning, minced onion, and red pepper together in a bowl.
- Separate crescent roll dough. Spoon 1 to 2 tablespoons of salmon mixture into the center of each unrolled piece of dough, wrap the edges, and pinch to seal. Place rolls onto an ungreased cookie sheet, 1 to 2 inches apart. Poke the tops with a fork and spray with cooking spray.
- Bake in the preheated oven until golden, 10 to 15 minutes. Let cool before serving.
Nutrition Facts : Calories 207.5 calories, Carbohydrate 12.7 g, Cholesterol 39.1 mg, Fat 12.6 g, Fiber 0.1 g, Protein 12.2 g, SaturatedFat 5.8 g, Sodium 497.6 mg, Sugar 2.2 g
SOY-GLAZED SALMON HAND ROLLS
Unagi sauce is a sweet, thickened soy sauce traditionally used on grilled eel. Here, the simple sauce of soy sauce, sugar and mirin is enhanced with the addition of aromatic garlic and ginger, transforming it into a savory glaze for buttery salmon. Once the salmon is roasted and lacquered in the sauce, it becomes the perfect filling for customizable hand rolls. A perfect roll is assembled with the flaked salmon and some creamy avocado and crisp cucumbers for bites that are rich, fresh and crunchy all at once. Including cooked short-grain rice in the filling is traditional, but these rolls would be a great place to use other leftover grains like farro or quinoa.
Provided by Kay Chun
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees. In a small saucepan, heat 2 tablespoons of the oil over medium. Stir in garlic until fragrant, 30 seconds. Add soy sauce, mirin, sugar, black pepper and ¼ teaspoon salt, and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until sauce is reduced by about a third and has thickened slightly, 10 to 15 minutes. Stir in ginger and remove from heat. You should have about ½ cup sauce; reserve half of the sauce in a small bowl for serving and set aside.
- Line a sheet pan with aluminum foil. Place salmon on the prepared sheet, rub with the remaining 1 tablespoon oil and season with salt. Coat the salmon on both sides with the other half of the sauce.
- Roast salmon for 5 minutes, then baste with the sauce that's dripped onto the sheet tray. Continue to roast until salmon is just cooked to medium, about 5 minutes longer. Transfer salmon to a large plate.
- Flake salmon into bite-size pieces and drizzle with the reserved sauce. To build hand rolls, top seaweed with some rice (if using), cucumbers, avocado and salmon. Wrap and enjoy. Serve with optional wasabi on the side, and dab a little onto the salmon for a spicy hit.
DOUBLE SALMON ROLL
Make this posh starter ahead of time and serve up with salad and melba toast
Provided by Barney Desmazery
Categories Buffet
Time 40m
Number Of Ingredients 10
Steps:
- Flake the hot-smoked salmon into a bowl, discarding the skin. Add the horseradish, lemon juice, soft cheese, finely snipped chives and some seasoning and beat well until combined to a rough mousse texture.
- Lay 2 sheets of cling film overlapping on your work surface, then lay the sliced smoked salmon out to make a rectangle about 20 x 50cm. Dollop the hot-smoked salmon mix over and gently spread over evenly. Use the edge of the cling film to roll the long side of the rectangle into itself, then roll up like a Swiss roll. Wrap in the film, twisting the ends like a cracker to secure and hold the shape. Freeze for up to a month.
- Transfer the roll from the freezer to the fridge the day before you want to serve it. While still semi-frozen, cut into thick slices, lay on a tray, then leave to defrost completely in the fridge. Serve with leaves mixed with chives and a little dressing, and some melba toast.
Nutrition Facts : Calories 327 calories, Fat 26 grams fat, SaturatedFat 13 grams saturated fat, Protein 24 grams protein, Sodium 4.07 milligram of sodium
BAKED SALMON ROLL WITH A SWEET PONZU SAUCE
My favorite sushi restaurant closed down becuase of the current economic situation. this was my husbands favorite roll couldn't. find any other place that made it. we created our own version. great for anyone who scared to try the raw stuff.this creates two rolls. very yummy!!!!!!!!!
Provided by cheshirekatt22
Categories Lunch/Snacks
Time 45m
Yield 2 ROLLS, 2 serving(s)
Number Of Ingredients 15
Steps:
- Wash rice before cooking to remove as much of the starch as possible. water should run clear.cook your rice first i use my hand to measure the water but you can also just follow the direction on the package. after rice is done add 1/4 cup mirin, 1/4 cup sugar, 1/4 cup rice vinegar to the rice. mix well set aside to cool till touchable. while rice is cooling prep your filling and start your sauce.
- combine all sauce ingredients in small sauce pan. simmer till the liquid is reduce by half. remove from heat and place aside to cool.sauce should thicken while cooling.
- cut your cream cheese into strips generally i use half of a 8oz block cut into 4 1/2 inch strips. i usually keep the cream cheese strips in the fridge till ready to use.
- peel and deseed your cucumber. cut into long slices. i feed the extra to my kids or make a asian cucumber salad.
- shredd your crab and set aside.
- it is a plus to have a sushi mat most can be bought at any asian market . i got mine for $2.99 very inexpensive. if you don't have one though use saran wrap.
- i take my sushi mat and place a piece of saran wrap on top of it. now take 1 sheet of your nori and place it one the saran wrap.
- place a handfull of rice on to of your nori. make sure to keep some cool water running to keep the rice from sticking to your hand. smooth rice all over your wrap just enough to cover try to make it as even as possible. now pick up your rice covered nori and flip it so the rice is now on the saran wrap. on the side closest to you place your filling. i generally start with the cream cheese 2 slices, then cucumbers 4 - 6 slices and enough crab to line the roll. for a person who likes spicy i sometimes add a few drops of a chili sauce.
- now its time to roll. the sushi mat does help to make a seamless roll but you can cheat with the saran wrap it just not as perfect.
- pull the mat or saran wrap to cover the filling. give it s slight squeeze to make sure everything is tighly sealed. continue rolling the roll and squeeze again when you get to the end. make you the seam side is down. repeat with your second roll. make sure not to removed the saran wrap yet set your rolls aside. preheat oven to broil.
- make sure your salmon has no skin on it. i have my local store remove the skin i suggested a whole foods store if you have one. your fish monger will also tell you the best cuts he has currenly if you ask. cut into 1 1/2 to 2 inch strips.
- remove the top of your saran wrap on the roll but don't remove.
- place your salmon on top of the roll. place your saran wrap bake on the roll. squeeze the roll with your sushi mat or squeeze your saran wrap. this is the help the salmon form to the roll.
- using a very sharp knife with the saran wrap cut the pieces in the roll but still maintain its shape.
- spray a cookie sheet with pam. transfer roll to cookie sheet with saran wrap on to maintain shape.
- remove saran wrap it should come off easy after slicing through it.
- place cookie sheet in oven and broil for 3 to 5 mins to cook salmon and melt cream cheese.
- remove from oven and immediatly transfer to a plate or serving dish to not brown the bottom of the roll.
- pour sauce over the roll to your liking.
- you may want to wait a couple of minutes to eat as filling maybe very hot.
- garnish with some thinly sliced green onions if you like.
- sit back and enjoy
- don't forget your chopsticks.
Nutrition Facts : Calories 1684.2, Fat 46.2, SaturatedFat 23.5, Cholesterol 194, Sodium 1721.5, Carbohydrate 258.7, Fiber 3.9, Sugar 88, Protein 51.5
SPICY CRUNCHY SALMON ROLL WITH AVOCADO
This sushi roll is technically a reverse roll with the rice on the outside. I found most of my ingredients at a local Asian market. Serve with pickled ginger, wasabi, and soy sauce.
Provided by thedailygourmet
Categories Sushi
Time 1h25m
Yield 5
Number Of Ingredients 16
Steps:
- Rinse rice in a strainer until the water runs clear. Drain.
- Combine rice and 1 1/2 cups water in a saucepan over medium-high heat; bring to a boil. Reduce heat to low, cover, and cook for 20 minutes.
- While the rice is cooking, combine vinegar, sugar, and salt in a small saucepan over medium heat. Cook and stir until sugar dissolves. Remove from the heat and let cool.
- When the rice is finished cooking, remove from the heat and stir in the vinegar mixture. Allow rice to cool completely, about 30 minutes.
- Place nori sheets on a work surface. Divide rice evenly between the sheets, then use a rice paddle to spread and flatten it out to the edges. Flip sheets so rice is facing down.
- Arrange avocado slices in a strip down the middle of each sheet. Layer with 1 1/2 cream cheese strips, 1 tablespoon panko, and 1 cucumber strip. Roll each sheet carefully, but tightly, around the fillings.
- Place thin layers of salmon on top of the rolls, then add masago and drizzle with hoisin and Sriracha mayonnaise. Sprinkle black and white sesame seeds over top. Slice each roll into 8 pieces.
Nutrition Facts : Calories 495.8 calories, Carbohydrate 51.2 g, Cholesterol 97.3 mg, Fat 27.9 g, Fiber 4.3 g, Protein 13.9 g, SaturatedFat 11.9 g, Sodium 702.5 mg, Sugar 8 g
ROLLED STUFFED SALMON
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 1h20m
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees. Melt butter in a large skillet over high. Add leeks; cook, stirring, until just golden, about 4 minutes. Add chard; season with salt and pepper. Cook, tossing, until wilted, about 3 minutes. Let cool.
- In a small bowl, whisk together yogurt, lemon juice, mustards, garlic, and soy sauce.
- Butterfly salmon by cutting horizontally through middle along one long side, leaving other side intact. Open flat, like a book. Flip salmon, skinned-side up; season with salt and pepper. Spread top with 1/4 cup yogurt mixture. Top with dill sprigs, then chard mixture.
- With a long side facing you, roll up salmon into a tight log. Secure with 6 pieces of kitchen twine, starting about 1 1/4 inches from end and spacing evenly. Cut salmon into 6 equal pieces, slicing between twine. Tuck a dill sprig under twine on each roll.
- Place rolls in a baking dish and drizzle with oil, rubbing to coat. Season with salt and pepper. Roast until salmon is opaque on outside but still pink inside, about 15 minutes. Serve, with remaining yogurt mixture alongside.
SMOKED SALMON ROLL UPS
These appetizers are beautiful to look at (very colorful) and wonderful to eat. They are the focal point of any appetizer tray I have ever done. Yes, they are a bit "diddly" but well worth the effort.
Provided by Just Call Me Martha
Categories Vegetable
Time 20m
Yield 20 roll ups, 20 serving(s)
Number Of Ingredients 12
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 APPETIZERS
As a cook for a commercial salmon fishing crew, I found this recipe to be a wonderful variation in the use of salmon. The roll-ups are terrific as an addition to a festive Mexican meal or as a delicate prelude to a steak dinner. -Evelyn Gebhardt, Kasilof, Alaska
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield about 4 dozen.
Number Of Ingredients 7
Steps:
- Drain salmon; remove any bones. In a small bowl, combine salmon, cream cheese, salsa, parsley and cilantro. Add cumin if desired. Spread about 2 tablespoons of the salmon mixture over each tortilla., Roll each tortilla up tightly and wrap individually. Refrigerate for 2-3 hours. Slice each tortilla into bite-sized pieces.
Nutrition Facts : Calories 58 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 95mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
More about "salmon roll food"
SALMON ROLL | RICARDO
From ricardocuisine.com
4/5 (8)Calories 720 per servingCategory Main Dishes
MISO SALMON SANDWICHES WITH SPICY AVOCADO ... - FOOD NETWORK
From foodnetwork.com
Author Food Network KitchenSteps 5Difficulty Easy
9 BEST HEALTH BENEFITS OF SALMON ROLLS (NO. 6 IS GREAT ...
From drhealthbenefits.com
RECIPE: NEW ENGLAND-STYLE SALMON ROLLS WITH ROASTED ...
From blueapron.com
SALMON AVOCADO ROLL - DEELISHRECIPES.COM COOKING & BAKING
SALMON KOMBU ROLL 鮭の昆布巻き • JUST ONE COOKBOOK
From justonecookbook.com
EVERYTHING BAGEL AND SALMON FRESH SPRING ROLLS RECIPE BY TASTY
From tasty.co
KETO ARUGULA SALMON ROLL [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
CRISPY SALMON SKIN ROLL SUSHI RECIPE | COZYMEAL
From cozymeal.com
SPICY SALMON ROLL RECIPE - IZZYCOOKING
From izzycooking.com
SPINACH AND SMOKED SALMON ROLLS | METRO
From metro.ca
10 BEST SUSHI ROLLS WITH SALMON IN IT RECIPES | YUMMLY
From yummly.com
SPICY SALMON ROLL RECIPE | COZYMEAL
From cozymeal.com
SALMON SPRING ROLLS RECIPE - RELUCTANT ENTERTAINER
From reluctantentertainer.com
SMOKED SALMON ROLLED SANDWICHES | RICARDO
From ricardocuisine.com
SALMON FRESH ROLLS - JILL'S TABLE
From jillstable.ca
SALMON ROLL RECIPE | EASY SALMON RECIPES - FULTON FISH MARKET
From fultonfishmarket.com
AUTHENTIC JAPANESE SALMON SKIN ROLL RECIPE - THEFOODXP
From thefoodxp.com
SALMON ROLL - COBS BREAD
From cobsbread.com
SPICY SALMON ROLL BOWLS - HEALTHYISH FOODS
From healthyishfoods.com
10 BEST SALMON CRESCENT ROLL RECIPES | YUMMLY
From yummly.com
SALMON SUMMER ROLLS RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
10 BEST SALMON EGG ROLLS RECIPES | YUMMLY
From yummly.com
LOBSTER-ROLL-STYLE SALMON SANDWICHES RECIPE - FOOD & WINE
From foodandwine.com
NEW ENGLAND-STYLE SALMON ROLLS
From sitkasalmonshares.com
10 BEST SALMON TORTILLA ROLL UPS RECIPES | YUMMLY
From yummly.com
SMOKED SALMON ROLL UPS (READY IN 15!) - LITTLE PINE KITCHEN
From thelittlepine.com
SMOKED SALMON ROLL-UPS WITH CREAMY LEMON DILL SPREAD ...
From chewoutloud.com
HOW TO MAKE { SPICY SALMON SUSHI ROLLS } AT HOME
From wildthistlekitchen.com
DIY ALASKA SALMON HAND ROLLS | ALASKA SEAFOOD MARKETING ...
From alaskaseafood.org
SALMON ROLLS RECIPE | WOOLWORTHS
From woolworths.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love