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This colorful salmon roll with lemon and basil blends the bright flavors of salmon, lemon, and basil wrapped in tortillas - a perfect dish for any get-together.
I whipped this up during an unplanned dinner party and my family couldn't get enough. The bright lemon and aromatic basil work so well with the rich salmon flavor.
What You'll Need
- 2 skinless salmon fillets (about 225g): Fresh salmon gives you that tender texture and mild flavor
- 2 tablespoons fresh squeezed lemon juice: Brings that essential zingy kick to the dish
- 1/4 cup chopped fresh basil leaves: Adds that fragrant touch that makes everything taste better
- 115g softened cream cheese: Makes a smooth base that holds everything together
- 2 large flour tortillas: Go for soft ones that roll up easily
- Salt and pepper to taste: Basic seasoning that brings out natural flavors
- 1 tablespoon olive oil: Adds a bit of richness and helps brown the rolls
- Optional extras (capers, avocado slices, red onion, spinach or arugula): For extra crunch and flavor if you want
Making It Happen
- Cook The Salmon:
- Clean and pat dry your salmon, then add salt and pepper. Bake at 190°C for 12-15 minutes until it's just done. You want it slightly pink in the middle and flaking easily with a fork.
- Mix The Lemon-Basil Spread:
- In a bowl, mix your softened cream cheese with lemon juice until smooth. Gently fold in the chopped basil, salt and pepper. Give it a taste and tweak if needed. It should be a bit tangy and fragrant.
- Put It All Together:
- Spread a thick layer of the cheese mix over an entire tortilla. Put the cooked salmon in the middle, breaking it up a bit so it spreads evenly. Add any extra toppings you like. Roll the tortilla up tightly so it doesn't come apart.
- Final Touch:
- Pop the rolls in the fridge for a few minutes to firm up. Then brush lightly with olive oil and bake at 190°C for 15-20 minutes until golden. Keep an eye on them so they don't burn. You want the tortilla crisp but not dried out.
- Ready To Eat:
- Let them cool a bit before cutting into 2cm rounds for snacking, or serve whole for a light meal. Top with some fresh basil leaves to make it look fancy.
Fresh basil really makes this dish special. I grow my own basil in my kitchen and it tastes so much better than the dried stuff. The first time I made these rolls for a family brunch, they vanished in minutes and now everyone asks for them whenever we get together.
Keeping It Fresh
These salmon rolls will stay good in the fridge for 2 days if kept in an airtight container. I suggest wrapping each one in foil to keep them fresh. When you want to warm them up, put them in the oven at 160°C for about 10 minutes. Don't use the microwave - it'll make the tortillas soggy. They're also tasty cold, straight from the fridge.
Mix It Up
Can't find fresh salmon? Smoked salmon works too and gives a stronger flavor. Need gluten-free options? Swap wheat tortillas for corn or rice wraps. Don't like cream cheese? Try fresh goat cheese or strained Greek yogurt for a lighter version. Going vegetarian? Grilled eggplant slices work great instead of salmon.
Pair It With
These salmon rolls go great with a simple green salad dressed with a light lemon dressing to round out your meal. For a party spread, serve them with small pickles, a dill yogurt dip, and lemon wedges. A dry white wine like Sancerre or Chablis pairs wonderfully with the fresh, lemony flavors in this dish.
Rolling Like A Pro
For tight, neat rolls, don't overstuff your tortillas. Leave about 2cm of space on all edges. When rolling, fold in the sides first, then roll firmly while pulling slightly toward you. If your tortilla feels too stiff, warm it in the microwave for a few seconds first. For clean slices, use a sharp knife and wipe it between cuts.
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Frequently Asked Questions
- → Quelles étapes suivre pour cuire le saumon ?
Lavez et séchez les filets avant de les assaisonner avec du sel et du poivre. Faites cuire au four à 190°C pendant environ 12 à 15 minutes.
- → Peut-on remplacer les tortillas par autre chose ?
Bien sûr ! Des galettes de riz, feuilles de brick ou options sans gluten sont parfaites pour changer.
- → Comment réussir une garniture goûteuse ?
Travaillez du fromage frais ramolli, ajoutez du jus de citron et mélangez avec du basilic haché, un peu de sel et de poivre.
- → Astuce pour que les wraps restent bien fermés ?
Roulez serré vos tortillas avec la garniture et le saumon. Refroidissez quelques minutes avant de couper ou cuire.
- → D'autres ingrédients peuvent-ils être ajoutés ?
Oui ! Enrichissez vos wraps avec de l'avocat, des câpres, de la roquette ou des lamelles d'oignon rouge.