_making Salmon Roll Ups Advanced Technique Recipes

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SALMON ROLL-UPS



Salmon Roll-Ups image

A take on sushi rolls. Tortilla's for the nori sheets and a spicy mix using wasabi and ginger in the dressing. Crunchy almonds, cucumbers, and red onions. Cilantro and bean sprouts would be nice options in these roll-ups.

Provided by Rita1652

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

2 tortillas, 10 inch rounds
2 1/2 tablespoons low-fat sour cream
2 1/2 tablespoons low-fat mayonnaise
1 -2 teaspoon prepared japanese horseradish (wasabi)
1/4 teaspoon grated ginger
1/4 teaspoon lemon zest
1/4 teaspoon soy sauce (optional)
2 cups loosely packed baby greens
1 -2 tablespoon very thinly sliced red onion
10 slices cucumbers, Very thin slices
1/2 avocado, sliced thin (optional)
6 ounces sockeye wild salmon (boneless and skinless, drained)
2 tablespoons almonds, toasted

Steps:

  • Mix dressing ingredients together.
  • Lay out the 2 wraps and spread 1 tablespoon of the dressing on over one side of each wrap.
  • Place the baby greens on the spread dressing. Top with red onions, line the cucumbers across the wrap. Mix the dressing into the salmon. Spread the salmon along side the cucumbers. Place the avocado slices along the salmon if using. Sprinkle the almonds over the salmon. Roll up tightly the tortillas be sure to roll so the cucumbers are all though the rolls. Slice each wrap into 8 slices and place cut side up.

_MAKING SALMON ROLL-UPS: ADVANCED TECHNIQUE



_Making Salmon Roll-Ups: Advanced Technique image

Number Of Ingredients 0

Steps:

  • Trim The Ends Trim about 1 1/2 inches from the two narrow ends of the salmon steak. Then trim about 1 inch of skin from the tip of one end of the steak.Cut Away The Backbone Run a sharp knife along both sides of the steak's backbone. Be careful not to cut through the skin at the wide end. Continue to cut along the ribs on the inside edge of the narrow ends, removing the whitish flesh and any bones. Carefully cut away and discard the large backbone and the ribs. Roll The Steak Into A Disk Fold the narrow end without skin in toward the center of the steak. Then fold the other end over so it overlaps a bit. Secure the steak with toothpicks or cotton string.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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