Salmon Appetizers
TOTAL TIME: Prep: 15 min. + chilling
YIELD: about 4 dozen.
As a cook for a commercial salmon fishing crew, I found this recipe to be an innovative use of salmon. The roll-ups are a terrific addition to a festive Mexican meal or a fabulous prelude to a steak dinner. —Evelyn Gebhardt, Kasilof, Alaska
Ingredients
-
1 can (15 oounces) salmon, drained, bones and skin removed or 2 cups flaked cooked salmon
-
1 package (8 ounces) cream cheese, softened
-
4 tablespoons salsa
-
2 tablespoons chopped fresh parsley
-
1 teaspoon dried cilantro
-
1/4 teaspoon ground cumin, optional
-
8 flour tortillas (8 inches)
Directions
-
1.
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 salmon mixture over each tortilla.
-
2.
Roll up each tortilla tightly and wrap individually. Refrigerate for 2-3 hours. Slice each tortilla into bite-sized pieces.
Nutrition Facts
1 piece: 58 calories, 3g fat (1g saturated fat), 12mg cholesterol, 95mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 3g protein.
© 2024 RDA Enthusiast Brands, LLC