Salmonsaladwrap Recipes

SALMON SALAD WRAP

Salmon Salad Wrap image

A quick and easy salad wrap that can go to work with you. I pack up the filling, lettuce, and tortilla separately, then assemble at work. Just store it in the refrigerator until lunch time. I warm the tortilla a few seconds in the microwave.

Provided by ratherbeswimmin

Categories Lunch/Snacks

Time 20m

Yield 5 serving(s)

Number Of Ingredients 9

Ingredients

1 (14 3/4 ounce) can red salmon, drained,flaked,and picked over
1 cup diced cucumber
1/4 cup chopped green onion
1/4 cup chopped fresh dill
1 medium red bell pepper, diced
1 (11 ounce) can whole kernel sweet corn, drained
1/2 cup bottled ranch salad dressing
5 large leafy lettuce leaves
1 flour tortilla, warmed (10-12 inch)

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.

Nutrition Facts : Calories 345.9, Fat 21, SaturatedFat 3.4, Cholesterol 58.4, Sodium 325.2, Carbohydrate 19.3, Fiber 3, Sugar 4.7, Protein 21.4

SALMON WRAPS

Salmon Wraps image

Kerala is abundant with fish and one popular regional dish is deep-fried rice pancake stuffed with a spicy fish and coconut mixture. This is a simplified version using tortillas and adding lettuce and peanuts.

Provided by Food Network

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 19

Ingredients

3 tablespoons vegetable oil
1/2 teaspoon brown mustard seeds
1 small onion, finely chopped
2 teaspoons finely chopped fresh ginger
2 large cloves garlic, finely chopped
8 curry leaves*
1 1/2 teaspoons ground coriander
1/4 teaspoon ground turmeric
1/4 teaspoon red chile powder
3/4 teaspoon garam masala
2 small tomatoes, chopped
4 tablespoons freshly grated fresh coconut
1 cup water
1 teaspoon fresh lemon juice
2 tablespoon chopped salted, roasted peanuts
Kosher salt and freshly ground black pepper
10 1/2 ounces salmon fillet, skin removed, flesh cut into 1-inch cubes
4 wheat tortillas
Handful lettuce, shredded

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.

SALMON WRAPS

Salmon Wraps image

Salmon wraps are a popular appetizer for kids and adults. Small bite-sized portions make them easy to enjoy at cocktail parties.

Provided by tiger77

Categories Appetizers and Snacks Wraps and Rolls

Time 10m

Yield 24

Number Of Ingredients 6

Ingredients

1 (8 ounce) package cream cheese, softened
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
1 tablespoon lemon juice
3 (8 inch) flour tortillas
6 slices smoked salmon

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.

Nutrition Facts : Calories 61 calories, Carbohydrate 3.7 g, Cholesterol 11.9 mg, Fat 4 g, Fiber 0.2 g, Protein 2.5 g, SaturatedFat 2.2 g, Sodium 112 mg

SALMON SALAD SANDWICHES

Salmon Salad Sandwiches image

These are perfect to pack in your kids' lunch boxes when they can't face another boring sandwich. We love the salmon, cream cheese and dill tucked inside a crusty roll. The carrots and celery add a nice crunch. -Yvonne Shust, Shoal Lake, Manitoba

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

3 ounces cream cheese, softened
1 tablespoon mayonnaise
1 tablespoon lemon juice
1 teaspoon dill weed
1/4 to 1/2 teaspoon salt
1/8 teaspoon pepper
1 can (6 ounces) pink salmon, drained, bones and skin removed
1/2 cup shredded carrot
1/2 cup chopped celery
Lettuce leaves
2 whole wheat buns, split
Sliced tomatoes

Steps:

In a large bowl, beat the cream cheese, mayonnaise, lemon juice, dill, salt and pepper until smooth. Add the salmon, carrot and celery and mix well. Place a lettuce leaf and about 1/2 cup salmon salad on each bun and top with tomato.

Nutrition Facts : Calories 463 calories, Fat 29g fat (12g saturated fat), Cholesterol 87mg cholesterol, Sodium 1158mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 5g fiber), Protein 25g protein.

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