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End of Summer Salmon Rolls

End of Summer Salmon Rolls


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End of Summer Salmon Rolls

Make a tasty treat for you and your family to cool down on a warm summer night. End of Summer Salmon Rolls are the perfect, refreshing sandwich to be a huge hit for everyone!

Notes

End of Summer Salmon Roll sandwiches can be slightly altered to your preference to make them even more enjoyable. Try these tips:

-Use romaine lettuce, instead of iceberg or even use cucumbers if you don’t like lettuce at all.

-If you enjoy the taste of celery, but aren't a fan of the stringy texture, try peeling the celery with a potato peeler. You get the same delicious flavor without the texture you don't like.

-Cooking the salmon a day in advance is also an option. Just make sure to refrigerate the salmon filets in the coldest part of your refrigerator, which is usually the back of the lower shelf.

Ingredients

End of Summer Salmon Rolls

  • 1 Pound Salmon filet- skin on (scales and pin bones removed)
  • 4 Bakery Fresh Hotdog Buns (Optional)
  • 1 Rib of Celery (peeled and chopped to a small dice)
  • 1 Cup Shredded Iceberg Lettuce
  • 2 Tablespoons Chopped Parsley
  • 3 Tablespoons Mayonnaise
  • 1 Tablespoon Lemon Juice
  • Sea Salt and Freshly Ground Black Pepper
  • 1 Lemon- Zest
  • 2 Scallions (thinly sliced)

Servings4

Calories Per Serving321

Folate equivalent (total)47µg12%

Riboflavin (B2)0.2mg11.5%


20 Best Labor Day Recipes

Britt Gaiser/Unsplash

Labor Day is the day set aside to honor U.S. laborers for the contributions they've made to the strength, well-being, and prosperity of this country. Although it didn't become a legal holiday in the U.S. until 1894, Labor Day has been observed in the U.S. in some form since September 5, 1882. That first Labor Day, which fell on a Tuesday, was actually intended to be a bit less of a celebration and a bit more a protest by laborers looking to draw attention to untenable working conditions in the days before labor reform. Nevertheless, the gathering was both celebratory and peaceful and included a parade through Manhattan and a massive day-long picnic for workers and their families.

Parades, inspirational speeches honoring workers and workers' rights, and outdoor feasts are still part of the Labor Day celebration. And because Labor Day falls—by an act of Congress—on the first Monday of September, its celebrations have come to be associated with acknowledging the end of summer and the beginning of the school year. With all of that in mind, here are our best Labor Day recipes to inspire your holiday festivities.


Summer Weeknight Dinners

Warm weather calls for no-fuss meals that are full of flavor. Whether you’re cooking with seasonal produce from the local farmers market or planning to fire up the grill for an al fresco family dinner, these recipes are sure to make mealtime easier.

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Caprese Chicken Breasts

Dinner prep just got a whole lot easier, thanks to this recipe &mdash it allows you to cook frozen chicken breasts without having to thaw them first. You&rsquoll simply pan-fry the chicken until it&rsquos golden brown (don&rsquot worry, the oil won&rsquot spatter), then layer them with fresh tomato slices and mozzarella cheese when they&rsquore partially thawed to lock in the moisture as the chicken finishes cooking.

Garlic Butter Shrimp and Corn Sheet Pan Dinner

This sheet pan dinner is loaded with summer corn, tomatoes, fennel and shrimp. The whole thing is broiled together, so you can have it on the table in a flash. Top with feta, fresh basil and a squeeze of lemon juice for the perfect summer weeknight meal.

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Penne with Sun-Dried Tomato Pesto

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Tofu Lettuce Wraps

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Roasted Veggie Buddha Bowl

Veggie bowls are a go-to on busy weeknights because they&rsquore one and done. Take whatever veggies you have in your fridge (bonus points if it&rsquos fridge cleaning day), toss them in olive oil, salt and pepper, place them on a baking sheet and roast until tender. For this Roasted Veggie Buddha Bowl recipe, we recommend chickpeas, red onions, sweet potatoes and cremini mushrooms. While everything is in the oven, whisk together a quick Greek yogurt-tahini-lemon dressing, cook some quinoa and slice up that fresh avocado you&rsquove been waiting to eat. Once the veggies are done roasting, assemble your bowl and, be sure to make one for lunch the next day, too!


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Smoked Salmon Wraps

This recipe is easy to make and is good as an appetizer for your next party or an easy weekend lunch. These salmon wraps can be made ahead and preserve quite well without getting soggy. I normally use homemade lefse for this recipe, but tortillas make a good substitute if fresh lefse is not available in your area.

Most of the smoked salmon sold in the U.S. comes from Alaska, but some Norwegian varieties are available via online retailers such as Amazon.

If you don’t like smoked salmon, you can substitute smoked trout – another Norwegian specialty – or use fenalår (dry-cured leg of lamb).

  • 3 lefse or tortillas
  • Cream cheese, dill or herb flavored (mayonnaise is a good alternative)
  • Smoked salmon, sliced
  • Lettuce
  • Red onion, chopped
  1. Lay the lefse or tortilla flat and spread with a good layer of cream cheese or mayonnaise.
  2. On top of the cream cheese, layer the smoked salmon, lettuce and red onion, but reserve a bit of space at the end of the lefse or tortilla. This will be used to secure the roll.
  3. Roll the lefse onto itself to form a log. Be sure to press the reserved end into a roll in order to secure the log.
  4. Using a sharp knife, cut into rounds and serve.

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Hei! I’m Whitney, an American living in Norway. Finding ways to cook real food, every day, and without going broke is a challenge here in Norway – a challenge that I enjoy taking on at every meal. Read More…


End of Summer Salmon Rolls - Recipes

The summer season is nearing its end, and you know what that means! It’s time for outdoor picnics, Labor Day BBQs, and meals to share with family and friends. Being the foodie that I am, I used a lot of my free time at home (during the quarantine) to research new dishes and practice in the kitchen.

When it comes to cooking, I find inspiration and recipes in so many different places. Sorting through a jumbled mess of bookmarks and photos can be time-consuming, and this is where Bublup has really helped me out. If you love collecting recipes, but need a clean, organized, and easy place to access them, a Bublup group folder is the perfect solution for both organization and sharing.

One of my favorite folders is “Summer Recipes.” With this season comes hot weather, and the best way to keep things healthy, refreshing and delicious is to use fresh, seasonal produce. As you might picture leafy greens in the spring, or rooted vegetables in the autumn harvest, summer has a few staple pieces of its own. Here are a few in-season items to keep in your kitchen:

These five tasty recipes are my favorite dishes from my folder, and all highlight summer seasonal produce. I’ll definitely be pulling them out for my end of summer get together this September! There is a link to every full recipe, but I will outline the key ingredients just to give you an idea of which one you’ll want to try first!

1. Fig Caprese Salad
Bon Appetite’s fig caprese salad recipe will have you drooling over your keyboard. And the best part is, it’s super healthy and has only five ingredients (including a seasonal staple, basil). Oh, and it takes about three minutes to prepare!

2. Fajita Chicken Burrito Bowl
Prefer something with meat for your outdoor BBQ and brand new grill?? How about this burrito bowl, using summer seasonal black beans. A savory chipotle chicken breast with fresh pico de gallo, corn salsa, rice, peppers, and lime juice is the perfect summer recipe. Simple and tasty!

3. Cantaloupe Sorbet
This cantaloupe sorbet is the perfect healthy dessert recipe to satisfy your sweet tooth in the summer season. The dairy-free recipe is so simple but can last for weeks in your freezer! Who says a healthy diet has to be without dessert?

4. Curried Okra and Eggplant
This next recipe includes two of our delicious seasonal ingredients, okra and eggplant. This curry allows warm flavors and fresh produce to come together to produce a savory and tasty meal. This is the perfect dish to serve on those cooler nights.

5. Asian Sesame Cucumber Salad
This Asian Sesame Cucumber Salad is a must for any group gathering. This quick, healthy and easy meal is a great way to spice up your average salad. With lime, cilantro, and rice vinegar, this recipe is to die for and can prove to be an excellent appetizer for the other dishes presented.

The key takeaway is that it’s really not about how complicated a recipe is, or how many ingredients there are. The most important thing for impressing the taste buds is to shop for fresh produce that’s in season.

If you’re looking for more great end of summer recipe ideas, I turned my group folder into a Bublup roll so that the recipes are neatly organized and easily stored for sharing.

For more inspiration, be sure to check out the reason people are using Bublup to organize their meals and save treasured, passed down family recipes.



End of Summer's Harvest

It&aposs almost mid-October, and our garden is just about done for the season. It was a long, rough summer for our veggies. We had cooler-than-normal temperatures in Alabama for most of the season, and some weeks it felt like the rain would never end. After a lengthy drought here in our part of the country, the rain was definitely welcome, but it sure did a number on a lot of folks&apos gardens - including ours. Our watermelons ended up rotting on the vine, most of the cucumbers turned out a strange yellow color, our corn was flattened to the ground in a strong summer storm, and I harvested about half of our purple hull pea crop in the pouring rain, with the already molding (or in some cases, sprouting) pods sliding off into piles of mush in my hands.

We&aposre only at the farm a couple of days a week, so in addition to less-than-ideal weather, harvest times were limited. We definitely learned our lesson this year about which vegetables to focus on next year! The ones that require almost daily picking - such as okra, cucumbers, and squash - aren&apost such a good option for us. With better weather, I think the watermelons would have done fine, especially in our very sandy soil. The Lima beans were real champs, and are still producing a few beans now. The peppers did great too, and as you can see from the photo, we&aposre just now getting the colored varieties to turn (and finding out why red bell peppers cost 3x as much as green ones).

This year&aposs MVP (Most Valuable Plant) award goes to the tomatoes, however. They fought off pests, (mostly) survived the weird weather, and taught me why folks say there really isn&apost anything better than a homegrown tomato. The taste is phenomenal, and we enjoyed many a BLT and side of fried green tomatoes this year. Not only that, but just when I thought they were completely dead and done for the season, those tomatoes surprised me one more time this week and started putting out green growth again - even a couple of tomato blossoms. In October.

If you planted a garden this summer, how did it go? Any tips for next year? Plans for a winter garden?


24. Traditional Mexican Taco Recipe

The keto vegan Traditional Mexican Tacos Recipe is just the best ever amazing mouthwatering recipe that made with black beans, corn, and other simple ingredients. Just ready within 20 minutes at home and serve hot with avocado dip and enjoy with your families and others.
Get the recipe here.


  • You need to count 7 Points per portion of this Baked Garlic Salmon recipe if you’re on WW Green.
  • You need to count 1 Point per portion of this Baked Garlic Salmon recipe if you’re on WW Blue.
  • You need to count 1 Point per portion of this Baked Garlic Salmon recipe if you’re on WW Purple.

Nope! Only fresh, simple ingredients and a couple of strips of tin foil are used in this recipe! Don’t skip the tin foil, it allows all the flavours to soak into the salmon and prevents it drying out!


Savory Pastry Roll-ups

Preheat the oven to 200°C (approximately 400°F). Line a baking sheet with parchment paper.

Rinse the salmon, dry and cut into 8 equal pieces. Peel and mince the garlic. Mix the cream cheese with salt and pepper, add in the pressed garlic, stir and season. Rinse the mint, shake dry and pluck off the leaves.

Peel the shallot and chop finely. Dice the ham and cheese into small cubes and mix with the shallot and herbs.

Spread out a roll of puff pastry and cut in half once. Cut each of the halves into 4 strips, for a total of 8 pieces. At one end of each place about 1 tablespoon of the cream cheese mixture, put the salmon on top and top with some mint leaves. Roll up the rolls and put onto a plate. Seperate the second pastry roll into 8 pieces in the same manner, and roll up with the ham and cheese mixture. Mix the egg yolk with the cream and coat the rolls with it. Bake in preheated oven until golden brown, about 25 minutes, and serve warm or cooled, as desired.


Watch the video: Summer Fishing For Salmon In Denmark - Catching A Mid-Season Birthday Salmon! (May 2022).