Succulent Salmon Wraps Recipes
SUCCULENT SALMON WRAPS
Tasty salmon tortilla wraps that will make your mouth water!
Provided by Kimberly Serr
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Lay the salmon filet on a sheet of aluminum foil. Fold and seal the foil together to enclose the salmon inside. Bake in preheated oven for 30 minutes or until the salmon flakes easily with a fork.
- While the salmon is cooking, bring the 1/2 cup of water to a boil and add the rice. Cover, remove the pan from the heat, and let sit for 5 minutes or until all the water has been absorbed.
- Wrap the tortillas tightly in aluminum foil. During the last few minutes of the salmon's cook time, put the wrapped tortillas in the oven to warm. When the salmon is done, remove it from the foil and cut it into 4 equal pieces.
- Remove a warm tortilla from the oven, one at a time, filling each one with a piece of salmon. Break the piece of salmon up and place it on the tortilla. Add an 1/8 cup of cooked rice, 1/4 cup of cheese, and 1 tablespoon of red onion. Drizzle 1 tablespoon of ranch dressing over the top. Wrap the tortilla up and serve warm.
Nutrition Facts : Calories 612.6 calories, Carbohydrate 52.8 g, Cholesterol 86.8 mg, Fat 29.7 g, Fiber 1.4 g, Protein 33.3 g, SaturatedFat 9.4 g, Sodium 929.5 mg, Sugar 3.2 g
SALMON WRAPS
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
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
Make and share this Salmon Wraps recipe from Food.com.
Provided by kelly in TO
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 236.8, Fat 14.1, SaturatedFat 2.4, Cholesterol 71.2, Sodium 322.4, Carbohydrate 3, Fiber 0.8, Sugar 0.9, Protein 23.3
GRILLED SALMON WRAPS
We eat fish on Fridays, so I like to experiment with different types. I pulled salmon, spinach and avocado from the fridge for these wraps. My kids loved them, and I love them, too, because they're delicious and they contain all the food groups right in one hand-held meal. -Jennifer Krey, Clarence, New York
Provided by Taste of Home
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Sprinkle salmon with salt and pepper; place on an oiled grill rack over medium heat, skin side down. Grill, covered, until fish just begins to flake easily with a fork, 8-10 minutes., Remove from grill. Break salmon into bite-sized pieces, removing skin if desired. Toss gently with salsa; serve in tortillas. Top with remaining ingredients.
Nutrition Facts : Calories 380 calories, Fat 18g fat (5g saturated fat), Cholesterol 69mg cholesterol, Sodium 745mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges
SUCCULENT SALMON WRAPS
Tasty salmon tortilla wraps that will make your mouth water!
Provided by Kimberly Serr
Categories Baked Salmon
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Lay the salmon filet on a sheet of aluminum foil. Fold and seal the foil together to enclose the salmon inside. Bake in preheated oven for 30 minutes or until the salmon flakes easily with a fork.
- While the salmon is cooking, bring the 1/2 cup of water to a boil and add the rice. Cover, remove the pan from the heat, and let sit for 5 minutes or until all the water has been absorbed.
- Wrap the tortillas tightly in aluminum foil. During the last few minutes of the salmon's cook time, put the wrapped tortillas in the oven to warm. When the salmon is done, remove it from the foil and cut it into 4 equal pieces.
- Remove a warm tortilla from the oven, one at a time, filling each one with a piece of salmon. Break the piece of salmon up and place it on the tortilla. Add an 1/8 cup of cooked rice, 1/4 cup of cheese, and 1 tablespoon of red onion. Drizzle 1 tablespoon of ranch dressing over the top. Wrap the tortilla up and serve warm.
Nutrition Facts : Calories 612.6 calories, Carbohydrate 52.8 g, Cholesterol 86.8 mg, Fat 29.7 g, Fiber 1.4 g, Protein 33.3 g, SaturatedFat 9.4 g, Sodium 929.5 mg, Sugar 3.2 g
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