Best Smokey Salmon Lettuce Wraps Recipes

SMOKEY SALMON LETTUCE WRAPS

Smokey Salmon Lettuce Wraps image

Make a bunch of these schmancy lettuce wraps for a brunch party, and you'll be everyone's new best friend.

Provided by Hungry Girl

Number Of Ingredients 7

Ingredients

3 medium-large romaine lettuce leaves
1 tbsp. fat-free cream cheese
1/4 tsp. salt-free lemon pepper seasoning
2 oz. smoked salmon
1/2 tsp. dried minced onion
1 small seedless cucumber, thinly sliced
2 tbsp. sun-dried tomatoes packed in oil, drained and sliced

Steps:

Lay lettuce leaves on a plate, and evenly spread the inside of each with cream cheese. Sprinkle with lemon pepper seasoning, and top with smoked salmon.
Sprinkle salmon with minced onion. Equally distribute cucumber slices among the lettuce leaves. Evenly top with sun-dried tomatoes.

Nutrition Facts : Calories 145

SALMON WRAPS

Salmon Wraps image

Salmon wraps are a popular appetizer for kids and adults. Small bite-sized portions make them easy to enjoy at cocktail parties.

Provided by tiger77

Categories Appetizers and Snacks Wraps and Rolls

Time 10m

Yield 24

Number Of Ingredients 6

Ingredients

1 (8 ounce) package cream cheese, softened
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
1 tablespoon lemon juice
3 (8 inch) flour tortillas
6 slices smoked salmon

Steps:

Mix cream cheese, dill, chives, and lemon juice together in a bowl.
Spread cream cheese on 1/3 of each tortilla. Lay 2 salmon slices on top; roll tightly and seal edges with a dab of cream cheese. Cut each roll into 1-inch segments.

Nutrition Facts : Calories 61 calories, Carbohydrate 3.7 g, Cholesterol 11.9 mg, Fat 4 g, Fiber 0.2 g, Protein 2.5 g, SaturatedFat 2.2 g, Sodium 112 mg

LETTUCE WRAPS WITH SMOKED TROUT

Lettuce Wraps with Smoked Trout image

Provided by Jill Dupleix

Categories Fish Leafy Green Vegetable Appetizer Marinate No-Cook Dinner Lunch Seafood Trout Cucumber Healthy Lettuce Bon Appétit Pescatarian Dairy Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 14

Ingredients

2 medium carrots, peeled
1/2 unpeeled English hothouse cucumber (do not remove seeds)
1/4 cup thinly sliced shallots
1/4 cup thinly sliced jalapeño chiles with seeds (preferably red; about 2 large)
2 tablespoons fresh lime juice or unseasoned rice vinegar
1 tablespoon sugar
1 tablespoon fish sauce (such as nam pla or nuoc nam)*
2 4.5-ounce packages skinless smoked trout fillets,** broken into bite-size pieces (about 2 cups)
1 cup diced grape tomatoes
1/2 cup whole fresh mint leaves
1/2 cup small whole fresh basil leaves
16 small to medium inner leaves of romaine lettuce (from about 2 hearts of romaine)
1/3 cup (about) Asian sweet chili sauce***
1/4 cup finely chopped lightly salted dry-roasted peanuts

Steps:

Using vegetable peeler, shave carrots and cucumber lengthwise into ribbons. Cut ribbons into 3-inch-long sections, then cut sections into matchstick-size strips. Place in large bowl. Add shallots, jalapeños, lime juice, sugar, and fish sauce; let marinate 30 minutes at room temperature.
Add trout pieces and tomatoes to vegetable mixture and toss to blend. Transfer trout-vegetable mixture to large strainer and drain off liquid. Return trout-vegetable mixture to same bowl; add mint and basil and toss to blend.
Arrange lettuce leaves on large platter. Divide trout-vegetable salad among lettuce leaves. Drizzle sweet chili sauce over each salad and sprinkle with peanuts.
* Available in the Asian foods section of most supermarkets, at some specialty foods stores, and at Asian markets.
** Available at some supermarkets and at specialty foods stores and delicatessens.
***Available at some supermarkets and at Asian markets and from amazon.com.