Easy Cabbage and Potato Salmon Wraps Recipes

Easy Cabbage and Potato Salmon Wraps Recipes

 

Serves 4

  • 2 red potatoes, peeled and cut in half
     

  • 3 carrots, peeled and cut into 2-inch pieces
     

  • 1 gallon water
     

  • I tablespoon salt
     

  • 1 pickling spice bag
     

  • 1/2 cup sour cream
     

  • 1/4 cup red onion, diced into 1/4-Inch pieces
     

  • 1 tsp. white vinegar
     

  • 1 tablespoon horseradish, drained
     

  • 1/4 tsp. black pepper
     

  • 1 head green cabbage, outside leaves removed
     

  • 4 salmon fillets, 1 11/2 inches wide and 6 inches long
     

  • 4 large flour tortillas, 10-inch diameter
     

  • 4 tsp. horseradish sauce

  1. Place potatoes and carrots in a pot with salted water and a pickling spice hag. Boil until potatoes and carrots are tender. With a skimmer, remove potatoes and carrots and place in a bowl. Let steam for 3 to 4 minutes. Add sour cream, diced onions, vinegar, horseradish and pepper. Mash, leaving a few small lumps for texture. Cover to keep warm.

  2. Return water to a fast boil. Cut the core out of the cabbage at least 2 inches down. Poke a meat fork in the center of the hole. Be sure not to poke fork through the other side or leaves will not loosen. Plunge cabbage up and down in boiling water to loosen leaves. When 8 to 10 large leaves are loose, remove cabbage. Let leaves remain in water. Add fish and simmer for 5 minutes. Gently lift fish and leaves with a slotted spoon to a strainer. Remove the thick ribs from cabbage leaves. Cover to keep warm.

  3. Lay 4 flour tortillas on a flat, clean surface. Spread potato/carrot mixture evenly over tortillas. Top with cabbage leaves and place a piece of fish in the center. Top each fish piece with 1 teaspoon horseradish sauce. Trim cabbage leaves the same size as the tortilla shells. When cabbage is trimmed, roll into a cylinder. Brush the outside with soft butter. Serve this easy and healthy salmon recipe at once.

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