WRAPPED SALMON
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
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
SALMON WRAPS
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
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
POTATO-WRAPPED SALMON
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
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 BAKED IN FOIL
Try Giada De Laurentiis' Salmon Baked in Foil recipe from Everyday Italian on Food Network. This foil packet method keeps the fish extra tender and moist.
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.
- Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.
Nutrition Facts : Calories 300 calorie, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 78 milligrams, Sodium 213 milligrams, Carbohydrate 5 grams, Fiber 1.5 grams, Protein 29 grams, Sugar 3 grams
PUFF PASTRY-WRAPPED SALMON
Provided by Marcela Valladolid
Categories main-dish
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 16
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.
PROSCIUTTO-WRAPPED SALMON
Categories Bake Wheat/Gluten-Free Salmon Prosciutto Gourmet
Yield Makes 6 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 425°F.
- Season salmon lightly with salt and wrap each piece in a slice of prosciutto, leaving ends of salmon exposed. Transfer, seam sides down, to an oiled large shallow baking pan. Season with pepper and drizzle each piece with 1/2 teaspoon oil. Bake in middle of oven until just cooked through, 8 to 9 minutes.
- Serve overHerbed Bean Ragout
PHYLLO-WRAPPED SALMON WITH SPINACH & FETA
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
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
PROSCIUTTO-WRAPPED SALMON
You'll love how the prosciutto "shrink-wraps" to the fish and lends its smoky, salty flavor to the creamy corn and chile that lie beneath. From One Pan, Two Plates by Carla Snyder sold on Amazon.
Provided by gailanng
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Pat the fillets dry and sprinkle lightly with salt and black pepper (not too much salt, because the prosciutto will be salty). Wrap two slices of prosciutto around each fillet, winding it around from top to bottom. Don't worry if it doesn't stick very well; it'll contract and cling to the fish as it cooks. Set the wrapped fish aside.
- Heat a 12-inch skillet with a lid over medium-high heat and add the olive oil. When the oil shimmers, add the salmon to the pan and cook until browned on the first side, about 2 minutes. Flip the fish over with a thin-edged spatula and cook the other side until browned, another minute or so. Transfer the fish to a plate. (It will not be fully cooked at this point.).
- Add the onion and poblano to the hot pan and sauté until the vegetables begin to soften, about 2 minutes.
- Add the corn, lima beans, cayenne and 1/4 teaspoon salt. Season with black pepper and sauté until the corn is almost tender, about 1 minute. Quickly pour in the cream and stir in the 1 tablespoon basil.
- Top the vegetables with the fish, cover and reduce the heat to low. Cook until the fish is cooked through and flakes easily with a fork when pierced, about 3 minutes. Some of the salt from the prosciutto probably crept into the corn, so taste and season with more salt, pepper or cayenne if it needs it.
- Mound the vegetables onto two warmed plates and top with the fish and a few basil leaves sprinkled over the top. Serve hot.
Nutrition Facts : Calories 537, Fat 35.8, SaturatedFat 12.4, Cholesterol 131.7, Sodium 173.9, Carbohydrate 14.8, Fiber 3.4, Sugar 3.2, Protein 38.8
PUFF PASTRY SALMON (SALMON WELLINGTON) RECIPE BY TASTY
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
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
PANCETTA-WRAPPED SALMON
A classic supper for two, or if you've got friends over, the recipe is easily doubled
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/fan 180C/gas 6. Boil the potatoes for 5 mins. Drain and tip into a bowl - they will be slightly underdone. Toss with the tarragon, lemon zest, butter and seasoning to taste. Pile in the centre of a foil-lined baking tray.
- Season salmon with black pepper and wrap the pancetta or prosciutto around the fillets. Place on top of the potatoes and roast for 15-20 mins, or until the fish flakes easily and the pancetta or prosciutto is golden. Serve with steamed green beans.
Nutrition Facts : Calories 455 calories, Fat 25 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 156 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 41 grams protein, Sodium 0.93 milligram of sodium
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