Salmon Salad Wrap Food

SALMON SALAD

Steps:

• Break the salmon into very large flakes, removing any skin and bones, and place the salmon in a bowl. Add the celery, red onion, dill, capers, raspberry vinegar, olive oil, salt, and pepper. Season, to taste. Mix well and serve cold or at room temperature.

SALMON SALAD WRAP

Steps:

• In a mixing bowl, add the first 7 ingredients; stir to mix.
• Season to taste with salt and pepper.
• Put a lettuce leaf on each tortilla.
• Spoon approximately 1 cup of salmon mixture over lettuce.
• Roll up tortilla, burrito-style; cut in half and serve immediately.

WARM SALMON SALAD

Steps:

• Boil the potatoes for 15 mins until tender. Add the peas to the pan for the final 2 mins cooking, then drain together. Slice the potatoes thickly, then leave to cool.
• Meanwhile, fry the bacon in a non-stick pan for 5 mins until golden. Lift out, season the salmon, then fry for 3 mins on each side until golden and just cooked in the middle. You won't need extra oil to cook the fish.
• Whisk the dressing ingredients together with seasoning and 1 tbsp water. Toss the veg together with the dressing and put onto plates, then break the salmon into big pieces and nestle into the salad with the bacon.

SALMON PATTIES (+11 TASTY CANNED SALMON RECIPES)

Steps:

• Drain the salmon and discard the skin and bone.
• Combine all ingredients except the oil in a bowl.
• Form into patties.
• Fry in the oil for 5-10 minutes on each side.

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.

SALMON WRAPS

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.

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.

SALMON TIKKA WRAPS WITH CUCUMBER YOGHURT RAITA #SUNDAYSUPPER

Steps:

• Marinade the Salmon cubes with all the ingredients and let it sit in the refrigerator for 4-5 hours.
• Place the cubes onto a foil lined baking sheet and broil on high until you see the edges golden and the Salmon cooked.
• Take it out and allow to cool slightly.
• Mix the Raita ingredients and keep aside.
• Heat the Flat Bread on a pan to warm it up a bit.Transfer onto a plate and arrange the lettuce at the botton followed by the Tikka topped with the Raita.
• You can sprinkle some chat masala all over.
• Roll and enjoy!