Wrappedsalmon Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

WRAPPED SALMON



Wrapped Salmon image

This is basically salmon Dijon, but with a twist. Very easy to make and delicious! Goes well with fresh steamed veggies and rice.

Provided by HEIDI S.

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 45m

Yield 4

Number Of Ingredients 6

4 (6 ounce) fillets salmon, with skin and bones removed
8 sheets phyllo dough
½ cup melted butter
salt to taste
ground black pepper to taste
4 tablespoons Dijon mustard

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Cut the filets into log shaped pieces, about 2 inches wide by 5 inches long, keeping the filet portions separate. Take 2 sheets of phyllo dough, placing one on top of the other, and brush lightly with melted butter, covering the one side completely.
  • Place a portion of salmon (6 ounces), on the edge, nearest you, of the phyllo dough. Sprinkle with salt and pepper to taste. Coat the portion of salmon with 1 tablespoon of Dijon mustard.
  • Fold the phyllo dough, nearest you, over the salmon and make one complete wrap. Take the sides of the dough and fold them towards the center, and continue rolling up the dough. Brush all sides with butter, covering completely and place on a cookie sheet. Repeat steps for remaining portions of salmon.
  • Bake in preheated oven for 20 minutes or until phyllo dough is golden brown.

Nutrition Facts : Calories 573.7 calories, Carbohydrate 23.1 g, Cholesterol 135.7 mg, Fat 35.1 g, Fiber 0.7 g, Protein 38.8 g, SaturatedFat 17.2 g, Sodium 791.4 mg, Sugar 0.1 g

BACON WRAPPED SALMON



Bacon Wrapped Salmon image

Bacon Wrapped Salmon is a delicious and easy way to cook up salmon fillets. This salmon recipe is pan fried and then finished off in the oven. Bacon wrapped salmon with a maple glaze.

Provided by Kelsey Apley

Categories     Dinner

Time 15m

Number Of Ingredients 5

2 Salmon Fillets (approximately 3oz each)
1 teaspoon Lemon Zest
Salt and Pepper (to taste)
4 Bacon Strips (uncooked)
2 teaspoons Maple Syrup ((optional))

Steps:

  • Start by seasoning your salmon with salt and pepper, and sprinkle with lemon zest.
  • Next take bacon and wrap around the salmon fillets. I did 2 pieces of bacon per piece of salmon. Depending on how large or small your salmon fillets are the bacon can be adjusted.
  • In a skillet on medium-high heat you will pan sear your bacon salmon for 2-3 minutes. Then flip the fillet over and cook the other side.
  • Preheat the oven and once the bacon is done searing cook in the oven broiling on high for 3-4 minutes or until the salmon reaches 145 degrees F.
  • Now, you can flip the bacon salmon over half way through cooking in the oven. That will ensure a more even cook on the bacon.
  • Once the bacon wrapped salmon is done, you can remove from the oven and brush with the maple syrup if you want. It will add a nice sweetness to the salmon.

Nutrition Facts : ServingSize 2 g, Calories 213 kcal, Carbohydrate 5 g, Protein 17 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 50 mg, Sodium 562 mg, Sugar 4 g, UnsaturatedFat 9 g

COLLARD WRAPPED SALMON



Collard Wrapped Salmon image

Provided by Food Network

Categories     main-dish

Time 4h

Number Of Ingredients 7

1/2 cup cracked black pepper
2 cups san bai su*
1/2 cup fresh lemon juice
3/4 cup sesame oil
6 tablespoon sesame tahini
1 7-pound salmon, cleaned
2 bunches collard greens, washed and untrimmed

Steps:

  • In roasting pan combine black pepper, san bai su, lemon juice, sesame oil and tahini. Whisk to combine. Using a sharp knife, score several diagonal lines along the length of fish, down to spine, on either side. Place fish in pan and marinate 2 - 4 hours at room temperature. After marination, preheat grill or broiler.
  • Blanch greens in a large pot of boiling, salted water, just until the water returns to a boil. Refresh in ice water and drain. On a large baking sheet, arrange greens, overlapping, to form a rectangle as long as the fish and twice as wide as the fish. Place fish in middle and wrap the greens over so only the head and tail are exposed. Seal with a piece of butchers string or dental floss. Place fish on grill. Cook 7 - 12 minutes per side, until greens, head and tail blacken. It will take 2 spatulas, one at the head and one at the tail, to turn fish, don't be concerned about greens sticking. To test for doneness, try pulling out a dorsal fin from the top of the fish. If it slides out easily, it's done.
  • To serve, place the whole fish on a serving platter. Using a dull knife and soup spoon, scrape of any remaining skin and remove fins. Spoon half reserved marinade over top. Cut along spine first and serve the top fillet. Lift tail, insert knife between bones and flesh, and run it along the length. All, or most, of the bones should easily lift out. Spoon on remaining marinade and serve second fillet.

PUFF PASTRY-WRAPPED SALMON



Puff Pastry-Wrapped Salmon image

Provided by Marcela Valladolid

Categories     main-dish

Time 1h10m

Yield 8 to 10 servings

Number Of Ingredients 16

Nonstick cooking spray, for spraying the foil
2 teaspoons olive oil
2 medium shallots, finely chopped
9 ounces cremini mushrooms, sliced into 1/4-inch-thick slices
5 ounces baby spinach leaves
Kosher salt and freshly ground black pepper
All-purpose flour, for rolling out the pastry
2 sheets frozen puff pastry, thawed
1 large egg, beaten
One 2-pound side of salmon fillet, skinless
2/3 cup clam juice
3/4 cup Mexican crema
1/2 cup heavy cream
2 teaspoons all-purpose flour
3 tablespoons minced fresh dill
Kosher salt and freshly ground black pepper

Steps:

  • For the salmon: Preheat the oven to 425 degrees F. Line a baking sheet with foil and spray with nonstick cooking spray.
  • Heat the oil in a heavy saute pan over medium-high heat. Add the shallots and cook until translucent and fragrant, about 2 minutes. Add the mushrooms and cook until the liquid evaporates, about 3 minutes. Add the spinach and wilt for 4 minutes. Season the mixture with salt and pepper. Let cool.
  • Dust a flat working surface with flour. Using a rolling pin, roll out the sheets of puff pastry into 1/4-inch thickness (each 12 by 12 inches). Put the pastry sheets side-by-side so they overlap slightly, by about 1/2 inch. Brush the overlapping strip with the beaten egg, stick both sheets together at the strip and seal with a fork. Transfer to the prepared baking sheet.
  • Spoon the cooled mushroom-spinach mixture over one side of the puff pastry rectangle. To make an even rectangle out of the salmon fillet, you can cut the top portion off of the belly and add it to the tail part. Place the fillet over the mushroom-spinach mixture. Season the salmon heavily with salt and pepper. Fold the other side of the rectangle over the filling and seal by brushing the edge with egg wash and crimping as you would a pie crust (you can use a fork; I crimped like a pie crust with my fingers). Fold the remaining 2 open edges of pastry under the salmon fillet. Brush everything with the egg wash.
  • Bake until the puff pastry is crisp and golden in color, 25 minutes. Let stand for about 8 minutes before slicing.
  • For the dill sauce: Put the clam juice in a heavy saucepot and bring to a boil. Lower to a simmer and reduce to 1/2 cup. Add the Mexican crema and heavy cream and reduce to 1 cup. Add the flour and whisk while boiling until thickened. Add the dill and season with salt and pepper.
  • Slice the salmon into 1 1/4 to 1 1/2-inch slices. Serve immediately with the dill sauce.

POTATO-WRAPPED SALMON



Potato-Wrapped Salmon image

Make and share this Potato-Wrapped Salmon recipe from Food.com.

Provided by Amber Dawn

Categories     Low Cholesterol

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

4 large potatoes, peeled and thinly sliced lengthwise
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1 lb atlantic salmon fillet, cut into four pieces
4 teaspoons Dijon mustard
2 teaspoons unsalted butter, melted

Steps:

  • Place potatoes in a colander and toss with lemon juice and salt. Let stand until potatoes are soft, about 10 minutes. Pat dry with a paper towel.
  • Spray a large baking sheet with nonstick cooking spray.
  • Tear off four squares of wax paper (about 12-inches square) and spray with nonstick cooking spray (preferably butter-flavored). Shingle all but four potato slices horizontally to form a 5x9-inch rectangle on each square. Spray potatoes with cooking spray.
  • Place salmon lengthwise over potatoes and spread with mustard.
  • Lift right side of wax paper and fold over salmon, covering it with potatoes. Lightly press paper to help potatoes adhere to fish and peel back wax paper. Repeat with left side of wax paper.
  • Lay remaining potato slices over seam where shingled potatoes meet and brush with butter.
  • With a spatula, carefully transfer salmon to baking sheet, turning bundles over so the side with the additional potato slice is down. Cover loosely with plastic wrap and refrigerate so potatoes set, about 30 minutes.
  • Preheat broiler. Spray potatoes with cooking spray. Broil 6 inches from heat until potatoes are golden and crisp, about 5 minutes on each side.

Nutrition Facts : Calories 436.9, Fat 6.3, SaturatedFat 1.9, Cholesterol 64.2, Sodium 299.9, Carbohydrate 65.1, Fiber 8.3, Sugar 3.1, Protein 30.4

SALMON AND RICE WRAPPED IN PASTRY WITH DILL SAUCE



Salmon and Rice Wrapped in Pastry with Dill Sauce image

Categories     Mushroom     Rice     Bake     Salmon     Winter     Engagement Party     Dill     Bon Appétit

Yield Serves 4

Number Of Ingredients 13

Salmon, Rice, Pastry
1/2 cup long-grain white rice
2 tablespoons (1/4 stick) butter
1/2 cup minced leek (white and pale green parts only)
6 ounces fresh shiitake mushrooms, stemmed, chopped
2 sheets frozen puff pastry (one 17 1/4-ounce package), thawed
4 6-ounce (4x2 1/2-inch) skinless salmon fillet
1 egg beaten with 1 tablespoon water
Dill Sauce
2/3 cup bottled clam juice
1/2 cup dry white wine
1 1/4 cups crème fraîche or whipping cream
3 tablespoons minced fresh dill

Steps:

  • For salmon, rice, pastry:
  • Bring medium saucepan of salted water to boil. Add rice; boil uncovered until just tender, about 18 minutes. Drain.
  • Melt butter in heavy medium skillet over medium-low heat. Add leek; sauté until beginning to soften, about 4 minutes. Add mushrooms. Cover skillet; cook until mushrooms release their juices, stirring occasionally, about 5 minutes. Uncover skillet. Increase heat to medium-high; sauté until liquid evaporates, about 3 minutes. Transfer to bowl. Add rice. Season with salt and pepper. Cool completely.
  • Butter large baking sheet. Roll out 1 pastry sheet on floured surface to 12-inch square. Cut into 4 equal squares. Divide rice mixture among centers of squares, mounding in oval shape with ends toward 2 corners of pastry. Set salmon atop rice. Sprinkle with salt and pepper. Bring pastry corners up around salmon (pastry will not enclose salmon completely.) Roll out remaining pastry sheet on floured surface to 13-inch square. Cut into 4 equal squares. Lay 1 square atop each salmon fillet, tucking corners under bottom pastry to enclose salmon completely. Pinch edges together to seal, brushing with egg mixture if necessary to adhere. Arrange salmon packages, seam side down, on prepared baking sheet. Cover and chill 30 minutes. (Can be made 8 hours ahead. Keep chilled.)
  • Preheat oven to 400°F. Brush top of pastry with egg mixture. Bake until golden and thermometer inserted into fish registers 145°F, about 30 minutes.
  • For dill sauce:
  • Combine clam juice and wine in heavy small nonaluminum saucepan. Boil until reduced to 1/3 cup, about 9 minutes. Reduce heat to medium. Whisk in creème fraîche. Boil until reduced to 1 cup, about 5 minutes. Remove from heat. Stir in dill. Season with salt and pepper.
  • If crème fraîche is unavailable, heat 1 cup whipping cream to lukewarm (85°F). Remove from heat and mix in 2 tablespoons buttermilk. Cover and let stand in warm draft-free area until slightly thickened (24 to 48 hours, depending on temperature of room). Refrigerate until ready to use.
  • Transfer salmon packages to plates. Spoon Dill Sauce around 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

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

PHYLLO-WRAPPED SALMON WITH SPINACH & FETA



Phyllo-Wrapped Salmon with Spinach & Feta image

Serve up delicious Phyllo-Wrapped Salmon with Spinach & Feta from My Food and Family for serious Greek flavors! Phyllo-wrapped salmon is perfect for dinnertime.

Provided by My Food and Family

Categories     Bread

Time 42m

Yield 4 servings

Number Of Ingredients 8

1 pkg. (10 oz.) frozen chopped spinach, thawed, squeezed dry
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1/2 cup KRAFT Greek Vinaigrette Dressing
12 sheets frozen phyllo dough, thawed
4 skinless salmon fillets (1 lb.)
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup chopped English cucumbers
1 Tbsp. chopped fresh dill

Steps:

  • Heat oven to 425ยบF.
  • Combine first 3 ingredients. Spray 1 phyllo sheet with cooking spray; top with 2 of the remaining phyllo sheets, spraying each sheet with additional cooking spray before using as directed. Place remaining phyllo sheets between sheets of plastic wrap; set aside until ready to use.
  • Place 1 fish fillet along one short side of phyllo stack; top with 1/4 of the spinach mixture. Fold over long sides of phyllo, then roll up, starting at fish-topped side. Repeat with remaining phyllo sheets, fish and spinach mixture. Place, seam sides down, on parchment-covered Baking Sheet; spray with cooking spray. Cut 3 diagonal slits in top of each wrap.
  • Bake 10 to 12 min. or until crusts are golden brown and fish flakes easily with fork. Meanwhile, mix sour cream, cucumbers and dill until blended
  • Serve fish with sour cream mixture.

Nutrition Facts : Calories 490, Fat 30 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 100 mg, Sodium 1050 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 31 g

PUFF PASTRY SALMON (SALMON WELLINGTON) RECIPE BY TASTY



Puff Pastry Salmon (Salmon Wellington) Recipe by Tasty image

Here's what you need: butter, garlic, medium onion, fresh spinach, salt, pepper, breadcrumb, cream cheese, shredded parmesan cheese, fresh dill, puff pastry, salmon fillet, salt, pepper, egg

Provided by Tasty

Categories     Dinner

Yield 2 servings

Number Of Ingredients 15

2 tablespoons butter
2 cloves garlic, chopped
½ medium onion, chopped
5 oz fresh spinach
1 teaspoon salt, for spinach
1 teaspoon pepper, for spinach
⅓ cup breadcrumb
4 oz cream cheese
¼ cup shredded parmesan cheese
2 tablespoons fresh dill, chopped
1 sheet puff pastry, softened to room temperature
1 salmon fillet
1 teaspoon salt, for salmon
1 teaspoon pepper, for salmon
1 egg, beaten

Steps:

  • Preheat oven to 425°F (220°C).
  • In a pan over medium heat, melt butter. Add the garlic and onions, cooking until translucent.
  • Add the spinach, salt, and pepper, cooking until spinach is wilted.
  • Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
  • On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
  • Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
  • Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
  • Brush the beaten egg on the top and sides of the pastry. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
  • Brush the top again with the egg wash.
  • Bake for 20-25 minutes, until pastry is golden brown.
  • Slice, then serve!
  • Enjoy!

Nutrition Facts : Calories 1366 calories, Carbohydrate 91 grams, Fat 94 grams, Fiber 6 grams, Protein 40 grams, Sugar 8 grams

PARCHMENT-WRAPPED SALMON (EN PAPILLOTE) RECIPE BY TASTY



Parchment-wrapped Salmon (en Papillote) Recipe by Tasty image

Here's what you need: skinless salmon fillet, salt, pepper, olive oil, lemon, fresh thyme, parchment paper

Provided by Robin Broadfoot

Categories     Dinner

Time 30m

Yield 1 serving

Number Of Ingredients 7

6 oz skinless salmon fillet
salt, to taste
pepper, to taste
olive oil, as needed
1 lemon, sliced
fresh thyme, to taste
parchment paper, or aluminum foil

Steps:

  • Preheat the oven to 400˚F (200˚C).
  • Fold the parchment paper in half, then open up.
  • Lay down the salmon. Drizzle oil and sprinkle salt and pepper. Lay lemon slices and thyme on top of the salmon.
  • Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
  • Bake for 13-15 minutes or until internal temperature of salmon reaches 145˚F (65˚C).
  • Enjoy!

Nutrition Facts : Calories 624 calories, Carbohydrate 11 grams, Fat 49 grams, Fiber 3 grams, Protein 34 grams, Sugar 3 grams

GRILLED SALMON WRAPS



Grilled Salmon Wraps image

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

Categories     Dinner     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1 pound salmon fillet (about 1 inch thick)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup salsa verde
4 whole wheat tortillas (8 inches), warmed
1 cup chopped fresh spinach
1 medium tomato, seeded and chopped
1/2 cup shredded Monterey Jack cheese
1/2 medium ripe avocado, peeled and thinly sliced

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

More about "wrappedsalmon recipes"

10 BEST SALMON WRAP RECIPES | YUMMLY
10-best-salmon-wrap-recipes-yummly image
2022-04-21 24,644 suggested recipes. Eggplant and Salmon Wrap Kooking. extra-virgin olive oil, salt, mozzarella, eggplant, smoked salmon. Chipotle Wild Alaskan Salmon Wrap Go Dairy Free. cheese alternative, salmon, salt, fresh …
From yummly.com


10 BAKED SALMON IN FOIL RECIPES | ALLRECIPES
10-baked-salmon-in-foil-recipes-allrecipes image
2021-02-09 this link opens in a new tab. Six ingredients are all you need for this easy salmon dinner for two: butter, garlic, salt, pepper, oregano, and salmon steaks. Allrecipes Allstar Soup Loving Nicole describes it as, "Simple and …
From allrecipes.com


RECIPE: NORI WRAPPED SALMON - FOOD NEWS
Preparation of the tuna wrapped salmon roll recipe with sake sauce: Cut the loins of salmon into eight 10x2 cm sticks and fry them in a pan with a drizzle of oil. Pour the sake and the teriyaki …
From foodnewsnews.com


SALMON WRAP WITH CREAMY HONEY MUSTARD SAUCE - GIRL HEART …
2020-06-23 Preheat oven to 400 degrees Fahrenheit. Check salmon over for bones (and remove and discard). Place salmon fillets onto a parchment paper-lined baking sheet. Whisk together …
From girlheartfood.com


FOIL WRAPPED SALMON WITH LEMON AND HERBS - EVERYDAY …
2020-06-18 Preheat the grill or oven to 375°F. Place a piece of aluminum foil on the counter. Place half the herbs and lemon slices on the foil. Rub both sides of the salmon with the olive …
From everydayeileen.com


PASTRY WRAPPED SALMON | COOKLIKEJAPANESE
2013-10-12 1) Lightly salt and pepper each fillet of salmon. You can sprinkle your favorite spices or herbs, as well. 2) Divide the pastry dough into four pieces. Roll it on a lightly floured surface …
From cooklikejapanese.com


BAKED SALMON IN FOIL | EASY, HEALTHY RECIPE
Lightly coat the foil with baking spay, then arrange 2 sprigs of the rosemary down the middle. Cut one of the lemons into thin slices and arrange half the slices down the middle with the …
From wellplated.com


BACON WRAPPED SALMON - FRESH FIN FISH & SHELLFISH
Instructions. Preheat your oven to 400 F. Cut up salmon into 12 or more small cubes. Drizzle lemon juice and a pinch of pepper on each piece of salmon then drizzle with olive oil. Slice …
From cfishct.com


BACON-WRAPPED SALMON RECIPE | MYRECIPES
Directions. Preheat oven to 400ºF. Season salmon with salt and pepper. Wrap each fillet with a slice of bacon; secure with a toothpick. Place a large skillet over high heat until very hot, add 1 …
From myrecipes.com


RECIPE | MYRECIPES
Directions. Instructions Checklist. Step 1. Place each fillet on a piece of aluminum foil that has been sprayed with non-stick vegetable spray. Top fillets evenly with onion slices, diced butter, …
From myrecipes.com


PASTRY WRAPPED SALMON AND VEGGIES - HAPPY KIDS KITCHEN BY …
2020-12-02 Help prep the veggies: kids can help peel and grate the carrot, chop up the greens, and add everything to a pan. Mix the sauce: super easy way to have a little on help with the …
From happykidskitchen.com


BACON WRAPPED SALMON - THE ENGLISH KITCHEN
2013-06-06 Wrap each with two rashers of bacon, stretching it slightly and making sure the ends are tucked onto the bottom when you place them into the baking dish. Drizzle with a bit of olive …
From theenglishkitchen.co


10 BEST SALMON WRAP RECIPES | YUMMLY
The Best Salmon Wrap Recipes on Yummly | Chipotle Wild Alaskan Salmon Wrap, Swiss Chard + Cucumber Salmon Wrap, Eggplant And Salmon Wrap
From yummly.com


POTATO-WRAPPED SALMON - HONEST COOKING - RECIPES
2016-10-07 Brush the potatoes with a light coat of olive oil and top with a piece of salmon. Season the salmon with salt and pepper, then cover with about 1½ tablespoons pesto. Fold …
From honestcooking.com


CABBAGE-WRAPPED SALMON | PALEO LEAP
Preheat your oven to 350 F. Blanch the cabbage leaves for 2 minutes in a large pot of boiling water. Cool in cold water and pat dry. Season the salmon with sea salt and black pepper to …
From paleoleap.com


PROSCIUTTO-WRAPPED SALMON - CHEF MICHAEL SMITH
Preheat your oven to 375 °F (190 °C). Meanwhile, season the salmon fillets with a sprinkle of salt and pepper. Evenly spread the mustard on the top surface of each fillet. Tightly roll each fillet …
From chefmichaelsmith.com


BACON WRAPPED SALMON BITES – THE CHEF JROB EXPERIENCE
2022-01-23 2. Cut the salmon into 1 inch thick cubes. 3. Season liberally - holy voodoo and kinders maple seasoning. 4. Layout bacon, roll up salmon and cut when wrapped one full …
From chefjrob.com


BACON WRAPPED SALMON RECIPE - KIM SCHOB
Give this easy bacon wrapped salmon recipe a try today. A salmon fillet wrapped in bacon and pan seared then finished off in the broiler in the oven. A simple seafood dinner that is ready in …
From kimschob.com


SKILLET BACON WRAPPED SALMON RECIPE » CAMPFIRE FOODIE
2022-01-24 Directions: 1. Pat the salmon fillets dry with paper towel. 2. Season the salmon fillets with salt, pepper and lemon zest, to taste. 3. Use two strips of bacon to wrap each salmon …
From campfirefoodie.com


10 BEST SALMON TORTILLA WRAP RECIPES | YUMMLY
67,926 suggested recipes. Vegetable Tortilla Wrap Recipe Treasure. Dijon mustard, sour cream, ketchup, mayonnaise, lettuce, carrots and 2 more. Breakfast Tortilla Wrap Feelgoodfoodie. …
From yummly.com


THE BEST SALMON WRAP IN THE WORLD {EASY RECIPE ... - THE TORTILLA …
Instructions. Take a tortilla and spread 1 tablespoon cream cheese on the tortilla. Put 2-3 lettuce leaves on top of the cream cheese. Slice the avocado and add 2-3 avocado slices on the …
From thetortillachannel.com


SLAMMIN' SALMON - WRAPS - SANDWICHES - EASY RECIPES
2008-09-12 Combine all of the seasonings in the mixing bowl. Toss the pieces of fish in the spices until evenly coated. Move the seasoned fish to the skillet and sauté for 5 to 7 minutes, …
From delish.com


BACON WRAPPED SALMON - RUNNING TO THE KITCHEN®
2022-03-15 Instructions. Preheat oven to 400°F. Season each salmon filet with salt, pepper and garlic powder then wrap the filets with 1-2 pieces of bacon making sure ends of the bacon and …
From runningtothekitchen.com


SALMON WELLINGTON – EASY RECIPE WITH STEP-BY-STEP VIDEO – WELL …
2021-12-01 Place a rack in the center of your oven and preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Leave the salmon in the refrigerator. Melt the …
From wellplated.com


BACON WRAPPED SALMON RECIPE | THE HUMBLE KITCHEN
2017-05-18 Fact #3: This recipe is the perfect for bacon lovers. With cold hard facts on our side, you can be rest assured that this bacon wrapped salmon recipe is sure to be a hit with the …
From thehumblekitchen.ca


DELICIOUS CHARD WRAPPED SALMON RECIPE | WELLNESS MAMA
2012-05-29 Preheat the oven to 425°F. Grease the bottom of a baking dish large enough to hold all the fish you are cooking. Rinse salmon and pat dry. Sprinkle salmon with garlic powder, …
From wellnessmama.com


WRAPPED SALMON IN PHYLLO WITH LEMON HORSERADISH CREAM SAUCE
2021-09-05 Place 1 salmon-basil fillet sandwich on 1 end of the phyllo dough. Wrap neatly, folding the sides in like a burrito. Repeat with the remaining phyllo, butter, and salmon-basil …
From mission-food.com


Related Search