Salmon Lettuce Wraps With Grainy Mustard Mayonnaise Dip Recipes

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!

SALMON WITH DIJON MAYONNAISE

Steps:

• Place the salmon skin side down on a greased broiler pan. Broil 4 in. from the heat for 10-16 minutes or until fish flakes easily with a fork. , Meanwhile, combine the remaining ingredients in a small bowl. Serve with the salmon.

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 & EGG WRAPS WITH MUSTARD MAYO

Steps:

• Mix the mayonnaise and mustard, divide into 2 small bowls, then stir the onion into one bowl.
• To assemble, spread a layer of the onion mayonnaise over each wrap and add 2 slices of smoked salmon, some sliced hard-boiled egg and a generous helping of spinach to each. Roll up tightly. The wraps can be made several hours ahead and kept covered in the fridge. To serve, cut each wrap on the diagonal into 2 pieces. Serve with the extra mustard mayo for drizzling.

SALMON FILLETS WITH CREAMY DILL

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a bowl, stir together mayonnaise and mustard. Stir in thyme, oregano, and basil. Place salmon fillets on a baking sheet, and spread with the mayonnaise mixture. Sprinkle with dill weed.
• Bake in preheated oven for 30 to 40 minutes, until the salmon is easily flaked with a fork.

SALMON LETTUCE WRAPS WITH MANGO SALSA

Steps:

• Heat gas or charcoal grill.
• In medium bowl, toss Mango Salsa ingredients. Set aside.
• Rub salmon with olive oil and 1/2 teaspoon salt. Place salmon on grill over medium heat, skin side down. Cover grill; cook 11 to 15 minutes or until fish flakes easily with fork. Transfer to plate to cool slightly, then remove skin; flake fish with fork, and set aside.
• To assemble, divide fish, cabbage, onion and salsa evenly among lettuce leaf taco shells. Serve immediately.

SALMON LETTUCE WRAPS WITH GRAINY MUSTARD MAYONNAISE DIP

Steps:

• 1. Mix the first 7 ingredients in a bowl to make the salmon mixture.
• 2. 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.
• 3. In a small bowl, mix mayonnaise, lemon juice and grainy mustard. Season with salt and pepper. Use as a dipping sauce for the wraps.
• 4. Serve wraps with dipping sauce.