Salmon Roll-Ups

Salmon Roll-Ups
One serving contains 110 calories, 7g of protein, and 4g of fat. This pescatarian recipe serves 12. From preparation to the plate, this recipe takes around 45 minutes. Not Head to the store and pick up margarine, miracle whip dressing, lemon juice, and a few other things to make it today.

Instructions

1
Heat oven to 350F.
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OvenOven
2
Trim and discard crusts from bread. Flatten bread with rolling pin to 1/4-inch thickness.
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BreadBread
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Rolling PinRolling Pin
3
Mix salmon, dressing, 1 Tbsp. dill and lemon juice until blended.
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Lemon JuiceLemon Juice
SalmonSalmon
DillDill
4
Spread 1 heaping tablespoonful salmon mixture onto half of each bread slice; roll up.
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SalmonSalmon
SpreadSpread
BreadBread
RollRoll
5
Cut crosswise in half; place, cut sides down, on baking sheet.
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6
Brush with margarine; sprinkle with remaining dill.
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MargarineMargarine
DillDill
7
Bake 15 min. or until lightly browned.
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8
Serve warm.

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay. It has 4.2 out of 5 stars and a bottle costs about 30 dollars.
Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay
Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay
Chardonnay Les Grandes Coutures is from three plots bordering Meursault with vine ages from 15 to 51 years. Soils are predominantly argile (clay), bringing weight and texture to this Bourgogne Blanc.The 2015 vintage shows aromas of ripe melon, hazelnut, and lemon custard, and tend to be broader and more textural than wines from neighboring villages. Aging small French oak barrels lends notes of toast and vanilla.White Burgundy, with its richness, texture, and toasted flavors pairs well with light fish and shellfish and can counterbalance cream-based sauces. Oak-aged Chardonnay from warmer climates lends itself well to grilled fish, starches, butter, and toasted nuts.
DifficultyHard
Ready In45 m.
Servings12
Health Score7
Dish TypesSide Dish
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