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.
ghly sealed. continue rolling the roll and squeeze again when you
b>roll.
Wrap salmon slices around cheese roll to cover, except ends.
Roll
2 inch pieces of smoked salmon and place one on each
In a bowl, mix the cream cheese and dill and season with salt and black pepper. Spread on the bread and top with the salmon. Roll up, wrap in foil and chill for 1 hour.
Cut each roll into 3 pieces and serve garnished with dill.
ender.
To make the salmon rolls, spread a third of
dd the clam juice, smoked salmon, tomatoes (break up tomatoes while
Mix cream cheese and wasabi powder together.
Let sit for 15 minutes.
Meanwhile, cut smoked salmon into pieces approximately 2x3 inches.
Spread cream cheese mixture over smoked salmon pieces.
Place a piece of julienned carrot, celery, zucchini, red, green and yellow pepper on salmon.
Add several small pieces of chopped red onion.
Roll up salmon into small bundle and tie with one stem of chive.
Serve on a platter decorated with thin slices of lemon.
Break salmon apart and drain.
Stir in first 5 ingredients. Shape
into a roll or ball.
Chill several hours.
Roll in parsley and pecans.
Serve with crackers.
In a medium bowl, beat together cream cheese, green onion, lemon juice, horseradish, and cayenne. Fold in salmon until well blended. Cover, and chill in the refrigerator at least 2 hours.
Shape the cream cheese and salmon mixture into a log, approximately 8 inches long. Roll log in pecans and parsley to coat. Refrigerate until serving.
emove skin and bones from salmon.
In a large bowl
Heat coconut oil in a pot over medium-high heat. Add onion and cook until translucent, about 5 minutes. Add green beans and saute until nearly tender, about 3 minutes. Pour in stock and bring to a boil. Add salmon, curry powder, and garlic powder. Add coconut cream, reduce heat, and simmer until salmon flesh flakes easily with a fork, 3 to 5 minutes. Season with salt and pepper; garnish with basil.
heet of lasagna. Top with salmon. Roll up from one long side
Combine salmon, cream cheese and Worcestershire and mix well. Shape into ball or log.
Roll in mixture of pecans and parsley. Roll up in plastic wrap or wax paper.
Chill to blend flavors. Serve with crackers.
Makes approximately 2 cups.
Mash salmon with fork.
Add next 3 ingredients.
Shape into roll (log) with hands.
Roll into cream cheese, then pecans and chill.
Combine salmon, cream cheese and liquid smoke or Worcestershire sauce; mix well.
Shape into ball or log.
Roll in mixture of pecans and parsley.
Roll up in plastic wrap or wax paper.
Chill to blend flavors.
Serve with crackers.
Use king, silver or red salmon.
Stir all ingredients together.
Shape into roll, ball, log, or leave in bowl.
Chill for 3 hours.
Serve with crackers.
Combine first 7 ingredients.
Prepare biscuit dough and roll in oblong shape about 1/4-inch thick and spread on salmon and seal edges.
Place on greased angel cake tin; join ends of salmon roll to make circle.
Bake at 400\u00b0 for 20 to 30 minutes.
Heat remaining tin of soup, mixed with 1/4 cup milk, and serve over ring.
Combine salmon and cream cheese, mixing well.
Stir in remaining ingredients, except pecans and parsley.
Chill well. Shape into 12-inch long log and roll in pecans and parsley. Roll up in foil or plastic wrap.
Chill well.
Serve with assorted crackers.
Prepare the biscuit dough as per package.
Roll into rectangle 1/4 inch thick. Spread with soft butter.
Drain the salmon, flake and add juice, onions and mayonnaise. Spread on dough.
Roll up from the long side, turn cut side down, close the ends.
Bake at 400 degF for 30 minutes.
Service with parsley sauce.