Best 6 _making Salmon Roll Ups Advanced Technique Recipes

SALMON APPETIZERS

Steps:

• Drain salmon; remove any bones. In a small bowl, combine salmon, cream cheese, salsa, parsley and cilantro. Add cumin if desired. Spread about 2 tablespoons of the salmon mixture over each tortilla., Roll each tortilla up tightly and wrap individually. Refrigerate for 2-3 hours. Slice each tortilla into bite-sized pieces.

SALMON ROLL-UPS

Steps:

• Heat oven to 350°F.
• Trim and discard crusts from bread. Flatten bread with rolling pin to 1/4-inch thickness.
• Mix salmon, dressing, 1 Tbsp. dill and lemon juice until blended. Spread 1 heaping tablespoonful salmon mixture onto half of each bread slice; roll up. Cut crosswise in half; place, cut sides down, on baking sheet. Brush with margarine; sprinkle with remaining dill.
• Bake 15 min. or until lightly browned. Serve warm.

SMOKED SALMON ROLLS

Steps:

• Cut twenty-four 3/4x2-inch pieces of smoked salmon.
• Mix cream cheese, celery, walnuts, and green onion together in a bowl. Add 1 teaspoon lemon juice, coriander, and cayenne; mix well.
• Spread mixture on salmon slices and season with black pepper. Roll up to form neat rolls. Place a cucumber slice on each cracker and place a sprig of dill and a salmon roll on each cucumber. Drizzle with remaining lemon juice.

ROLLED STUFFED SALMON

Steps:

• Preheat oven to 450 degrees. Melt butter in a large skillet over high. Add leeks; cook, stirring, until just golden, about 4 minutes. Add chard; season with salt and pepper. Cook, tossing, until wilted, about 3 minutes. Let cool.
• In a small bowl, whisk together yogurt, lemon juice, mustards, garlic, and soy sauce.
• Butterfly salmon by cutting horizontally through middle along one long side, leaving other side intact. Open flat, like a book. Flip salmon, skinned-side up; season with salt and pepper. Spread top with 1/4 cup yogurt mixture. Top with dill sprigs, then chard mixture.
• With a long side facing you, roll up salmon into a tight log. Secure with 6 pieces of kitchen twine, starting about 1 1/4 inches from end and spacing evenly. Cut salmon into 6 equal pieces, slicing between twine. Tuck a dill sprig under twine on each roll.
• Place rolls in a baking dish and drizzle with oil, rubbing to coat. Season with salt and pepper. Roast until salmon is opaque on outside but still pink inside, about 15 minutes. Serve, with remaining yogurt mixture alongside.

SALMON ROLL-UPS

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.

_WEBER'S BIG BOOK OF GRILLING: INTRODUCTION

Steps:

• A funny thing happens when you tell people you're writing a grilling cookbook. Suddenly the conversation picks up an obvious enthusiasm. Everyone within earshot jumps in with their own grilling story--something like how they mastered a recipe "so unbelievably good" that their guests beg for the recipe, or how they happily trudged through snowdrifts in January to cook on their beloved grill.We understand. For us, grilling is much more than a cooking method. It's a sport, a hobby, a passion--dare we say, a way of life. And sharing it with fellow grillers is half the fun. We know what the first cave dwellers knew: The flame is a bonding thing. Putting this book together, we let the universal hunger for great grilling lead us. Whatever choices we made, from recipe development to writing, our first question was: Does it help the reader succeed? We wanted to create a world of grilling where the novice develops confidence and grows, the occasional griller is enlightened, the expert is challenged, and-most importantly-everyone leaves the table satisfied. To make this book work for you, start by searching out the recipes that suit your taste and comfort level. We've loaded you up with ideas from every corner of the world--including all the great standards. Along the way, we explore American grilling culture so you can learn where all the fun began and see how it has evolved (maybe you'll even find a niche where you can leave your mark--go for it!). As you work your way through the recipes, remember that attitude is as important to the experience as technique. This is not like platform diving, where the slightest error can make a terrible splash. It's more like surfing or skiing, where you definitely need a certain amount of technique but there's still a lot of room for individuality. The cooking times and temperatures are fully tested for reliability, but as you gain experience, trust your own sense of when something looks ready to turn or when the fire needs some more coals. And please, don't feel confined. If you find a certain sauce or marinade that you like, play with it. Make it your own. Owning a great recipe is almost as much fun as eating it.To help you navigate the road to great grilling, we've put up a few signposts. Special features will walk you through what you need to know to master the basic burger, prime rib roast, grilled vegetables, and much more. We pride ourselves on showing you techniques that take recipes from mediocre to magnificent. We dispel a few myths along the way, too, so check it out. And let us know about your grilling successes. Weber always enjoys a little chat over the backyard fence with fellow grillers.We've seasoned the book with a few sidebars on some of our favorite ingredients, too, for a little food history, culture, and inspiration. Forgive us if we wax poetic about fundamentals such as grilled garlic, but some of the humblest things in life deserve hero status. Once you've cooked from this book, we think you'll be a hero in your own right, too. A backyard hero. The person who can turn an ordinary day into a fun culinary romp through the Flavor Zone. So grab the tongs and apron, and let's go!Jamie Perviance, Chef/WriterSandra S. McRae, WriterFrom Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.