AVOCADO TOAST WITH SMOKED SALMON
Make this avocado toast with dill on pumpernickel bread.
Provided by Food Network Kitchen
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- Halve, pit and scoop the avocado out into a shallow bowl. Mash with a fork until chunky. Season with salt and pepper.
- Toast the bread. Lightly rub each slice with the cut side of the garlic clove and then brush each slice with some oil.
- Divide and spread the mashed avocado evenly among the toasts. Lay a piece of smoked salmon over the avocado. Top with a pinch of flaky sea salt, a few grinds of pepper and some dill. Serve with lemon wedges on the side.
SMOKEY SALMON LETTUCE WRAPS
Provided by Cooking Channel
Time 5m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Lay lettuce leaves on a plate and evenly spread the insides with cream cheese, 1 teaspoon each. Sprinkle with lemon pepper seasoning and top with smoked salmon.
- Top the salmon with onion. Equally distribute cucumber slices among the lettuce leaves. Evenly top with sun-dried tomatoes.
- Wrap 'em up and devour!
FRESH AVOCADO AND SMOKED-SALMON SPRING ROLLS
Spring rolls, made with moistened rice paper wrappers, are surprisingly easy to assemble -- and are ideal for a buffet or light lunch. The filling for these rolls contains a creamy-crunchy, sweet-and-savory mix of jicama, smoked salmon, and avocado.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 12 rolls
Number Of Ingredients 9
Steps:
- Combine soy sauce, cayenne pepper, onion, and almond oil in a medium bowl. Mix well. Mix in jicama, salmon, and avocado. Cover and marinate in the refrigerator for 10 minutes.
- Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Carefully transfer it to a dry work surface.
- Arrange 2 to 3 tablespoons of the filling in an even horizontal mound just below the center of the wrapper. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Assemble the remaining spring rolls the same way. Cover finished rolls with a damp cloth to prevent them from drying.
- Serve fresh rolls whole or cut in half, with Sweet-and-Sour Chili Sauce.
Nutrition Facts : Calories 139 g, Fat 7 g, Protein 6 g
SPICY CRUNCHY SALMON ROLL WITH AVOCADO
This sushi roll is technically a reverse roll with the rice on the outside. I found most of my ingredients at a local Asian market. Serve with pickled ginger, wasabi, and soy sauce.
Provided by thedailygourmet
Categories Sushi
Time 1h25m
Yield 5
Number Of Ingredients 16
Steps:
- Rinse rice in a strainer until the water runs clear. Drain.
- Combine rice and 1 1/2 cups water in a saucepan over medium-high heat; bring to a boil. Reduce heat to low, cover, and cook for 20 minutes.
- While the rice is cooking, combine vinegar, sugar, and salt in a small saucepan over medium heat. Cook and stir until sugar dissolves. Remove from the heat and let cool.
- When the rice is finished cooking, remove from the heat and stir in the vinegar mixture. Allow rice to cool completely, about 30 minutes.
- Place nori sheets on a work surface. Divide rice evenly between the sheets, then use a rice paddle to spread and flatten it out to the edges. Flip sheets so rice is facing down.
- Arrange avocado slices in a strip down the middle of each sheet. Layer with 1 1/2 cream cheese strips, 1 tablespoon panko, and 1 cucumber strip. Roll each sheet carefully, but tightly, around the fillings.
- Place thin layers of salmon on top of the rolls, then add masago and drizzle with hoisin and Sriracha mayonnaise. Sprinkle black and white sesame seeds over top. Slice each roll into 8 pieces.
Nutrition Facts : Calories 495.8 calories, Carbohydrate 51.2 g, Cholesterol 97.3 mg, Fat 27.9 g, Fiber 4.3 g, Protein 13.9 g, SaturatedFat 11.9 g, Sodium 702.5 mg, Sugar 8 g
SMOKED SALMON AND AVOCADO WRAPS
This recipe is from James Reeson of Alive and Cooking show Australia. I found it to be a delightful, light and delicious lunch, I only made a half recipe which calls for mountain bread which is a square flat bread which measures about 11" x 11". You can make this ahead as an appertizer serving in bite size pieces or take for a lunch whole, I have put the serving size as 1 as being in a wrap for one person.
Provided by ImPat
Categories Lunch/Snacks
Time 15m
Yield 1 roll, 1 serving(s)
Number Of Ingredients 9
Steps:
- Mix together the avocado, dill, mayonnaise, mustard and lemon juice until all combined.
- Lay down 1 piece of mountain bread and smear with the avocado mixture, then top with the smoked salmon and shredded carrot and top off with the lettuce and then roll up the mountain bread nice and tight, wrap firmly with cling wrap and place in the fridge (overnight is great), cut into slices and serve.
Nutrition Facts : Calories 545.8, Fat 39.6, SaturatedFat 6, Cholesterol 26.9, Sodium 1143.5, Carbohydrate 30.1, Fiber 16.9, Sugar 6, Protein 25
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