Best 18 Wrapped Salmon Recipes

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Wrapped salmon is a versatile and flavorful dish that can be enjoyed by people of all ages. Whether you're looking for a light and healthy meal or a hearty and satisfying entree, there's a wrapped salmon recipe out there to suit your taste. With its flaky texture and rich flavor, salmon is the perfect protein for wrapping in a variety of delicious ingredients. From simple foil packets to more elaborate parchment paper parcels, the possibilities for wrapped salmon are endless. So gather your ingredients and get ready to explore the world of wrapped salmon recipes.

Check out the recipes below so you can choose the best recipe for yourself!

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

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.

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

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.

ROASTED ASPARAGUS SPEARS WRAPPED IN SMOKED SALMON



ROASTED ASPARAGUS SPEARS WRAPPED IN SMOKED SALMON image

Categories     Vegetable     Bake     Low Carb     Quick & Easy

Number Of Ingredients 4

1 pound fresh asparagus
1 tablespoon olive oil
Fresh rosemary chopped
Salt & Pepper to taste

Steps:

  • Trim asparagus. Lay spears flat on a foil lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper and a little fresh rosemary. Toss asparagus around to evenly coat. Cook in oven for 10 minutes at 400 degrees until golden brown and tender. Wrap each spear with smoked salmon and serve.

FOIL WRAPPED SIDE OF SALMON WITH LEMON AND ROSEMARY



Foil Wrapped Side of Salmon with Lemon and Rosemary image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 8

1 whole side salmon, scaled, with skin, pin bones removed (2 1/2 to 3 pounds)
2 teaspoons kosher salt
1 teaspoon freshly ground white pepper
1 teaspoon coarsely chopped fresh rosemary leaves
1 lemon, very thinly sliced
1/2 small red onion, thinly sliced
8 cloves garlic, thinly sliced
1/4 cup extra-virgin olive oil

Steps:

  • Preheat the oven to 425 degrees F.
  • Rinse salmon fillet under cold running water and pat dry. Cut a piece of foil long and wide enough to encase the salmon when folded over the center and folded up on the ends. Position the foil on a large baking sheet and place the salmon in the center of the foil, skin side down. Sprinkle the salmon with the salt, pepper, and rosemary. Place the lemon slices over the fish fillet along with the sliced onion and garlic slivers. Drizzle the fillet evenly with the olive oil and fold the edges of the foil up over the salmon and crimp to seal. Fold the edges together on both ends to create an airtight package.
  • Bake the salmon for 15 minutes, or until just cooked through but still moist. Serve immediately, using a large metal spatula to portion fish. Serve some of the accumulated juices spooned over the fish.

SALMON-WRAPPED ASPARAGUS



Salmon-Wrapped Asparagus image

"My inspiration for this deliciously different salmon dish came from a variety of Saturday morning cooking shows," writes Amy Clark from Chesapeake, Virginia. "Dinner guest always admire how pretty each fish bundle looks."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 18

2 pounds fresh asparagus, trimmed
1-1/2 pounds salmon fillets
1-1/2 cups water
1/2 cup dry white wine or chicken broth
1 tablespoon minced green onion
1 tablespoon minced chives
1 teaspoon salt
1/2 teaspoon whole black peppercorns
MUSHROOM SAUCE:
1/2 pound fresh mushrooms, sliced
1/2 cup sliced green onions
2 tablespoons butter
1 teaspoon olive oil
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup 2% milk
1 tablespoon minced chives

Steps:

  • In a large skillet, bring 1/2 in. of water to a boil; add asparagus spears. Cover and cook for 2-4 minutes. Drain and immediately place asparagus in ice water; drain and pat dry. , Cut salmon widthwise into 1/4-in.-thick slices. To form one bundle, place three to four slices cut side down, overlapping edges slightly; wrap around five to six asparagus spears. Secure with toothpicks. Repeat for remaining bundles., In a large skillet, bring 1-1/2 cups water, wine, onion, chives, salt and peppercorns to a boil. Using a spatula, carefully add bundles. Reduce heat; cover and simmer for 7-8 minutes or until fish flakes easily with a fork., Meanwhile, for sauce, in a small skillet, saute mushrooms and green onions in butter and oil until tender. Stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chives. Serve with bundles.

Nutrition Facts : Calories 277 calories, Fat 10g fat (4g saturated fat), Cholesterol 97mg cholesterol, Sodium 710mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges

FOIL WRAPPED SALMON



FOIL WRAPPED SALMON image

Categories     Fish     Dinner     Grill/Barbecue

Number Of Ingredients 10

Ingredients
1 whole side salmon, scaled, with skin, pin bones removed (2 1/2 to 3 pounds)
2 teaspoons kosher salt
1 teaspoon freshly ground white pepper
1 teaspoon coarsely chopped fresh rosemary leaves
1 lemon, very thinly sliced
1/2 small red onion, thinly sliced
8 cloves garlic, thinly sliced
1/4 cup extra-virgin olive oil
Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/foil-wrapped-side-of-salmon-with-lemon-and-rosemary-recipe.html#sni-reviews?oc=linkback

Steps:

  • Preheat the oven to 425 degrees F. Rinse salmon fillet under cold running water and pat dry. Cut a piece of foil long and wide enough to encase the salmon when folded over the center and folded up on the ends. Position the foil on a large baking sheet and place the salmon in the center of the foil, skin side down. Sprinkle the salmon with the salt, pepper, and rosemary. Place the lemon slices over the fish fillet along with the sliced onion and garlic slivers. Drizzle the fillet evenly with the olive oil and fold the edges of the foil up over the salmon and crimp to seal. Fold the edges together on both ends to create an airtight package. Bake the salmon for 15 minutes, or until just cooked through but still moist. Serve immediately, using a large metal spatula to portion fish. Serve some of the accumulated juices spooned over the fish. Recipe courtesy Emeril Lagasse Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/foil-wrapped-side-of-salmon-with-lemon-and-rosemary-recipe.html#sni-reviews?oc=linkback

GRILLED BANANA LEAF WRAPPED SALMON



Grilled Banana Leaf Wrapped Salmon image

Provided by Tyler Florence

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 15

1 cup low-sodium soy sauce
1/2 cup extra-virgin olive oil
4 limes, juiced
1 red chile, halved
1 (1-inch) piece fresh ginger, halved
1/4 cup chopped fresh cilantro leaves
2 limes, halved
1/4 cup low-sodium soy sauce
2 red chiles, chopped
1 (2-inch) piece ginger, sliced thick
1/2 bunch fresh cilantro
1/2 bunch fresh mint
Kosher salt and freshly ground black pepper
1 (4-pound) whole salmon, cleaned and scaled
1 large banana leaf

Steps:

  • Make the dipping sauce: Combine all the ingredients in a bowl. Let it sit for the flavors to develop while the fish cooks.
  • Preheat the grill. Squeeze the lime juice into a large bowl and throw in the halves. Add the soy sauce, chiles, ginger, cilantro, and mint; season with salt and pepper and give it a good stir. Place the salmon in the center of the banana leaf and stuff it with the lime juice mixture. Fold the banana leaf over the fish to completely encase it and tie closed with kitchen string. Place onto a medium-hot grill. Cook until the fish is cooked through, about 35 to 40 minutes. Serve with the dipping sauce.

FOIL WRAPPED SIDE OF SALMON WITH LEMON AND ROSEMARY



Foil Wrapped Side of Salmon With Lemon and Rosemary image

I saw Emril Lagasse make this on his show the other day and just had to try it.... It was just wonderful and I had to share it with my friends at the zaar.... It so easy and quick to put together.... Next time, I'm going to try it on the grill....

Provided by gertc96

Categories     Very Low Carbs

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

1 (2 1/2-3 lb) whole salmon, side scaled, with skin, pin bones removed
2 teaspoons kosher salt
1 teaspoon fresh ground white pepper
1 teaspoon fresh rosemary, coarsely chopped
1 lemon, very thinly sliced
1/2 small red onion, thinly sliced
8 garlic cloves, thinly sliced
1/4 cup extra virgin olive oil

Steps:

  • Preheat the oven to 425 degrees F / 220 degrees Celsius.
  • Rinse salmon fillet under cold running water and pat dry.
  • Cut a piece of foil long and wide enough to encase the salmon when folded over the center and folded up on the ends.
  • Position the foil on a large baking sheet and place the salmon in the center of the foil, skin side down.
  • Sprinkle the salmon with the salt, pepper, and rosemary. Place the lemon slices over the fish fillet along with the sliced onion and garlic slivers. Drizzle the fillet evenly with the olive oil.
  • Fold the edges of the foil up over the salmon and crimp to seal. Fold the edges together on both ends to create an airtight package.
  • Bake the salmon for 15 minutes, or until just cooked through but still moist. Serve immediately, using a large metal spatula to portion fish. Serve some of the accumulated juices spooned over the fish.

Nutrition Facts : Calories 485.1, Fat 34.4, SaturatedFat 7, Cholesterol 104, Sodium 888, Carbohydrate 3.1, Fiber 0.6, Sugar 0.5, Protein 39.1

RICE PAPER WRAPPED SALMON ON COCONUT MILK SPINACH



Rice Paper Wrapped Salmon on Coconut Milk Spinach image

Your dinner guests will feel extra special when presented with a beautiful gift-wrapped entree.Tender salmon flavored with the tastes of Asia are wrapped in translucent rice paper. The delicious salmon rests on a colorful bed of coconut creamed spinach and peppers. Crunchy peanuts add crunch and fresh lime a bright hint of...

Provided by Sandy Yagyu

Categories     Fish

Time 1h

Number Of Ingredients 23

RICE PAPER WRAPPED SALMON
3 Tbsp fish sauce
1 tsp sugar
1 tsp lime juice
3 garlic cloves, finely minced
2 tsp fresh ginger, finely chopped
1 lb salmon, skinless filets, 3/4-inch thick, cut into 4 portions
4 8-inch rice papers
8 sprig(s) cilantro, fresh
2 Tbsp peanut oil
COCONUT MILK SPINACH AND PEPPERS
2 10-ounce bags baby spinach
2 Tbsp coconut oil
1/2 lb sweet baby bell peppers
2 shallots, thinly sliced
3 cloves garlic, finely minced
1 Tbsp fresh ginger, finely chopped
1 c coconut milk, unsweetened
3 dashes sriracha
1 tsp fine sea salt
freshly ground pepper
1/2 c peanuts, dry roasted
4 lime wedges for garnish

Steps:

  • 1. Prepare Coconut Milk Spinach and Peppers Preheat oven to 450°. Heat large dry skillet over medium high heat until hot. Add spinach, a handful at a time, tossing leaves until they have wilted. Transfer spinach to a colander, let cool then squeeze out as much liquid as you can. Set aside. Wipe out skillet with paper towel.
  • 2. Brush peppers with 1 tablespoon oil. Place on baking sheet and roast until they begin to blister. Remove from oven and let cool. Slice into strips and blot moisture with paper towel.
  • 3. Heat 1 tablespoon coconut oil over medium heat. Add shallots and sauté until transparent. Add garlic and ginger and cook until fragrant.
  • 4. Stir in the coconut milk and bring to a simmer. Add spinach and pepper strips. Season with Sriracha, salt and pepper. Stir to combine. Remove from heat.
  • 5. Prepare Rice Paper Wrapped Fish Maintain 450° oven.
  • 6. In a small bowl mix fish sauce, sugar, garlic, ginger together and lime juice. Rub salmon with mixture.
  • 7. Fill a large bowl with very hot water. Dip rice paper, one sheet at a time, in water for 10 seconds. Place on a moistened dish towel - sheet will soften and become more pliable. Arrange 2 cilantro sprigs attractively in the center of the rice paper then place salmon on top. Fold the rice paper over the salmon to make a packet. Fold the additional 3 packets.
  • 8. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Place the salmon packets in the skillet, seam-side down, and cook for 1 1/2 minutes. Make certain they do not touch one another. Turn and cook for 1 1/2 minutes more.
  • 9. Place fish packets on baking sheet lined with foil. Cook for 5 minutes.
  • 10. Plate and serve While salmon is in the oven reheat creamed spinach. Spoon creamed spinach onto 4 dinner plates. Remove fish from oven and arrange on top of spinach. Garnish with chopped peanuts and lime wedges

PROSCIUTTO-WRAPPED SALMON



Prosciutto-Wrapped Salmon image

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

2 (6 ounce) salmon fillets, skin removed
salt & freshly ground black pepper
4 thin slices prosciutto
2 tablespoons olive oil
1 small yellow onion, diced
1 poblano chile, seeded, deribbed and cut into small dice
kernels from 2 ears corn or 2 cups frozen corn, thawed
1/2 cup frozen lima beans, thawed
1 pinch cayenne pepper
1/3 cup heavy cream (or chicken broth if you're watching calories)
1 tablespoon thinly sliced fresh basil, plus a few leaves for garnish

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

CRISPY POTATO-WRAPPED SALMON WITH MUSTARD SAUCE AND WILTED SPINACH



CRISPY POTATO-WRAPPED SALMON WITH MUSTARD SAUCE AND WILTED SPINACH image

Categories     Fish     Fry

Yield 2 servings

Number Of Ingredients 9

Ingredients
1 large russet potato
Two 9-ounce pieces center-cut salmon fillet, skinned
Vegetable oil for frying
1 bunch spinach (about 3/4 pound), stems discarded
3/4 stick (6 tablespoons) plus 1 teaspoon cold unsalted butter, cut into bits
2 teaspoons fresh lemon juice
1 teaspoon water
2 teaspoons whole-grain mustard

Steps:

  • Peel potato and with a very sharp slicer cut lengthwise into paper-thin slices. On a work surface arrange overlapping potato slices to form a rectangle as wide as one of the salmon pieces is long (about 6 1/2 inches) and long enough to wrap around it (about 8 inches). You will need about 2 overlapping rows of about 4 overlapping slices. Season salmon with salt and pepper and place crosswise over potato "seam" in center of rectangle. Lift potato slices around salmon to enclose, overlapping slightly. Wrap remaining salmon piece in potato slices in same manner. In a large skillet heat 1/3-inch oil over moderate heat until hot but not smoking. Carefully slide wrapped salmon with a spatula into oil and fry 3 minutes, or until undersides are golden. Carefully turn salmon over with tongs or 2 spatulas and fry until potato is golden and salmon is just cooked through, about 3 minutes more. Transfer wrapped salmon to paper towels to drain. In a skillet cook spinach in 1 teaspoon butter over moderate heat, stirring, until just wilted, about 1 minute. Season spinach with salt and pepper and transfer to paper towels to drain. In cleaned skillet heat lemon juice, water, and mustard over moderately low heat, stirring. Add remaining 3/4 stick butter all at once and heat, swirling skillet constantly, just until sauce is creamy and butter is incorporated. Sauce must not get hot enough to separate. Remove skillet from heat and season sauce with salt and pepper. Mound spinach in center of 2 heated plates and top with salmon. Pour mustard sauce around spinach.

POTATO-WRAPPED SALMON 2



POTATO-WRAPPED SALMON 2 image

Categories     Fish     Broil     Dinner

Yield 4

Number Of Ingredients 9

• 1 lb boneless, skinless wild salmon, cut into 4" long fillets
• 2 tablespoon dried oregano
• 3 tablespoons chopped fresh flat-leaf parsley
• 2 cloves of garlic, minced
• Salt and pepper, to taste
• 2 russet potatoes (preferably the longest, flattest ones you can find), peeled
• Olive oil, for frying
• 1 lemon, cut into wedges
• Sour cream and chopped fresh chives, for serving

Steps:

  • Instructions 1. Pat down the salmon fillets with a paper towel to remove excess moisture. In a small bowl, mix the oregano, parsley and garlic. Evenly spread the spice rub on each fillet. Sprinkle each fillet with salt and pepper. Set aside while potatoes are prepared. 2. Halve the peeled potatoes lengthwise. Using a mandoline slicer, cut the potatoes into long, paper-thin strips. 3. Set out a piece of plastic wrap on the work surface, and lay out 5-6 potato slices in the center of the wrap, lined up in a row, overlapping slightly. Form another row in the same way, with the ends of this second row slightly overlapping the short ends of the first row, forming a rectangular shape. Sprinkle the potato slices with salt and pepper. 4. Pat the fish fillets dry once more, and place a fillet across the overlapped potato slices. Using the plastic wrap to help you, fold the loose ends of the slices over the fish to form a little bundle. Dab the overlapped ends with a bit of olive oil and press down to make them stick. Fold the rest of the plastic wrap over to keep the bundle shut, turn the bundle over to keep it from opening, and place in the fridge to firm up. Repeat with the rest of the potato slices and salmon fillets. 5. Let the bundles firm in the refrigerator for about 30 minutes. Once they've firmed (which should help the bundles stay shut), take them out of the fridge. Heat a heavy (preferably cast iron) pan over high heat. Coat the pan with 2-3 tablespoons of oil. Carefully unwrap the fish bundles from the plastic wrap and place in the pan, seam side down. Fry for about 4 minutes, flip, and fry the other side for 2-3 minutes more or until the fish is opaque in the center and the potato slices are lightly browned. 6. Serve immediately with a lemon wedge, a dollop of sour cream, and a pinch of chopped chives.

SALMON FILLETS WRAPPED IN PUFFED PASTRY



SALMON FILLETS WRAPPED IN PUFFED PASTRY image

Categories     Cheese     Fish     Bake

Yield Makes four servings.

Number Of Ingredients 14

For the fish:
1 tsp dried dill
1 cup shredded sharp cheddar cheese
4 salmon fillets, 4 oz each with skin removed, chilled in freezer for 20 minutes
Salt and pepper to taste
1-2 large shallots coarsely chopped
1 1/2 cup washed spinach leaves, patted dry
2 sheets of puffed pastry, rolled out thinly and trimmed into rectangles so that each rectangle will encase one fillet (about 4 by 6 inches)
1 egg lightly beaten
Tartar sauce:
1/2 cup of low fat mayo
1 tbsp sweet relish
1 1/2 tsp prepared horseradish
1/2 teaspoon cayenne pepper (optional)

Steps:

  • Preheat oven to 375º. Combine dill and cheese. Work with one piece of puffed pastry at a time. Place 2 or 3 of the spinach leaves on left edge of the pastry, layer a piece of chilled salmon on top of spinach, season fish with salt and pepper. Place 1/4 of the shallots on top of fish, layer with 1/4 of the cheese mixture, top with a few more spinach leaves. Fold pastry over fish and seal by rolling the edges. Prick the sealed pocket with a fork to vent, and paint with beaten egg. Bake for 20 minutes, switch the oven to broil and leave in oven an additional 3 minutes (watch it so it doesn't burn). Pastry should be golden. Serve at once with tartar sauce.

BACON-WRAPPED SALMON



Bacon-Wrapped Salmon image

A delicious use of some of my favorite things - bacon and salmon! The salmon stays really moist from the bacon, and the skin helps protect the bottom from cooking prematurely.

Provided by Emily Compson Trenbeath

Categories     Meat and Poultry Recipes     Pork

Time 30m

Yield 4

Number Of Ingredients 5

4 (4 ounce) skin-on salmon fillets
1 teaspoon garlic powder
1 teaspoon dried dill weed
salt and pepper to taste
½ pound bacon, cut in half

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet liberally with olive oil.
  • Place the salmon fillets onto the baking sheet skin-side-down. Sprinkle the fillets with garlic powder, dill, salt, and pepper. Lay the bacon strips over the fillets to cover completely. Do not overlap the bacon strips.
  • Bake in the preheated oven until the salmon is no longer translucent in the center, 20 to 25 minutes. Turn the oven on to broil and cook until the bacon has crisped, 1 to 2 minutes.

Nutrition Facts : Calories 294.2 calories, Carbohydrate 0.9 g, Cholesterol 97.3 mg, Fat 17.5 g, Fiber 0.1 g, Protein 31.2 g, SaturatedFat 4.2 g, Sodium 486.5 mg, Sugar 0.2 g

SALMON WRAPPED POACHED EGGS



Salmon Wrapped Poached Eggs image

Categories     Egg     Fish     Breakfast     Brunch     Poach     Salmon     Avocado     Arugula     Sour Cream     Gourmet

Yield Makes 8 servings

Number Of Ingredients 16

For sauce
1/2cup sour cream
2 teaspoons fresh lemon juice
1/4 cup olive oil
1 tablespoon finely chopped fresh chives
1/2 tablespoon chopped fresh tarragon
1/2 teaspoon kosher salt
1 small red onion, thinly sliced
2 ripe California avocados
1 to 2 tablespoons fresh lemon juice
6 individual brioches, each cut horizontally into 3 (1/2-inch-thick) rounds and lightly toasted
1/4 lb sorrel or arugula, coarse stems discarded
4 teaspoons distilled white vinegar
16 large eggs
1 lb thinly sliced smoked salmon
Garnish: chopped fresh chives

Steps:

  • Preheat oven to 350°F.
  • Make sauce:
  • Whisk together sour cream and lemon juice. Add oil in a slow stream, whisking until emulsified. (If necessary, add water, 1/2 tablespoon at a time, for a thick yet spoonable consistency.) Stir in chives, tarragon, salt, and pepper to taste.
  • Prepare brioches for serving:
  • Soak onion in cold water to cover 10 minutes, then drain and pat dry.
  • Halve and peel avocados and cut crosswise into 1/4-inch-thick slices, then sprinkle slices with lemon juice. Put 2 brioche toasts on each of 8 plates and season with salt and pepper. Arrange a few sorrel leaves on each toast, then top with avocado and onion.
  • Poach eggs:
  • Fill a well-buttered 17- by 11- by 2-inch flameproof baking pan with 1 1/4 inches water and stir in vinegar (to help whites coagulate faster). Set pan to straddle 2 burners and bring water to a simmer.
  • Break 1 egg into a cup and slide into water. Repeat with remaining eggs, adding them in rows so you can easily take them out in same order. Poach eggs at a bare simmer 3 to 4 minutes, or until whites are firm but yolks are still runny. Transfer eggs as cooked with a slotted spoon to kitchen towels to drain and season with salt and pepper.
  • Wrap each egg in a slice of salmon. Put a wrapped egg on top of each toast and drizzle sauce over salmon.

SALMON WRAPPED IN PASTRY WITH RICE



Salmon Wrapped in Pastry With Rice image

An Irish recipe that is just too good not to share. It comes from an old book, "The Best of Ireland". This is made with chunks of salmon with eggs, mushrooms and rice in a flaky pastry and it so tasty! Serve with hollandaise sauce and some steamed vegetables. It looks a lot harder than it is.

Provided by Hal Taylor

Categories     European

Time 1h30m

Yield 1 pie, 4 serving(s)

Number Of Ingredients 10

1 lb salmon fillet, skinned and all bones removed
1 1/2 cups fresh mushrooms
6 green onions
4 tablespoons butter
2 eggs, hard boiled
1 cup long grain rice, cooked
2 tablespoons lemon juice
1 lb puff pastry sheet
1 egg, beaten
salt and pepper

Steps:

  • Preheat oven to 200 degreesC.
  • Place the salmon into a saucepan with just enough water to cover it.
  • Poach gently for 10 minutes, until just cooked.
  • Drain and leave to cool.
  • Roughly chop the mushrooms and finely slice the green onions.
  • Melt the butter and cook the mushrooms and onions for 2 to 3 minutes and remove them to a bowl.
  • Flake the salmon and add to the bowl.
  • Chop the hard boiled eggs and add to the bowl, together with the rice.
  • Stir in the lemon juice and season well with salt and pepper.
  • Roll out the thawed pastry to a rectangle about 12 x 14.
  • Brush the edges with beaten egg.
  • Spoon the salmon/rice filling into the center.
  • Join the edges and seal the ends and sides with beaten egg.
  • Score the top with a knife and brush with the remaining egg.
  • Bake for 30 minutes, until golden.
  • Serve hot or leave to cool completely and serve cold.

Tips:

  • Choose the right salmon. Look for a center-cut fillet that is about 1 inch thick. The skin should be smooth and shiny, and the flesh should be firm and pink.
  • Mise en place. Before you start cooking, make sure you have all of your ingredients and tools ready. This will help you stay organized and avoid any mishaps.
  • Season the salmon. Season the salmon with salt, pepper, and any other desired spices before cooking. This will help to enhance the flavor of the fish.
  • Cook the salmon to the desired doneness. The best way to cook salmon is to cook it to medium-rare or medium. This will help to keep the fish moist and tender.
  • Let the salmon rest before serving. Once the salmon is cooked, let it rest for a few minutes before serving. This will help the juices to redistribute throughout the fish.

Conclusion:

Wrapped salmon is a versatile and delicious dish that can be enjoyed by people of all ages. It is a healthy and nutritious meal that is also easy to prepare. With so many different ways to wrap and cook salmon, there is sure to be a recipe that everyone will enjoy.

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