Zucchini salmon rolls: light recipes for hot days that will get you through the summer heat

A heat wave will hit Europe in the next few days; temperatures in the southern countries have already climbed to 40 degrees Celsius. In this weather, hardly anyone wants to spend a long time in the kitchen. Nobody really has an appetite for savory food either. Luckily there are zucchini salmon rolls. A delicious, light dish for hot days. We offer you several recipe ideas.

Zucchini are now in peak season. If there is also salmon (smoked, grilled or baked), then the result is particularly delicious. The next zucchini salmon rolls are alight summer dish, which requires little work and is particularly suitable for relaxed dinners with the family.

Preparing “sushi” with salmon: Different variations

The cold summer dish is prepared with fresh ingredients and is a cool alternative to sushi. You need the following ingredients for 24 pieces.

  • 3 – 4 medium or 2 large zucchini
  • 170 g salmon fillet, smoked or grilled
  • 1 teaspoon lemon juice, freshly squeezed
  • 6 tsp cream cheese, soft
  • 6 spears of green asparagus, cut into 4cm long pieces
  • 6 spears of white asparagus, cut into 4cm long pieces
  • 1 medium carrot, peeled and chopped
  • 2 THE Mayonnaise
  • Salt and pepper to taste
  • Wasabi (on request)
  • pickled ginger (if desired)

Preparation:

  1. Wash and clean the zucchini and let them dry on kitchen paper. Then cut into thin strips (you can use potato peeler to cut the zucchini as thinly as possible).
  2. Cut the salmon fillet into small pieces and season with the lemon juice.
  3. Optional: Place the zucchini strips in a grill pan and fry for about a minute. Remove from the pan and place on the work surface. Allow to cool.
  4. Place the asparagus, carrot and mayonnaise in a bowl and mix well.
  5. Spread the zucchini strips with cream cheese, garnish with salmon and the asparagus-mayonnaise mixture, salt and season with pepper. Wrap the rolls and secure with toothpicks.
  6. Serve cooled with wasabi and ginger.

Possible variations:

Season with dill, use cashew cheese as a substitute for cream cheese, add avocado and cucumber, drizzle with citrus-flavored soy sauce.

Fried zucchini salmon rolls with apples

You can not only grill the zucchini strips for the rolls, but also fry them in a pan. Next we offer a summer recipe with apples.

Ingredients for 6 servings:

  • 400 g salmon, smoked
  • 4 stalks of chives
  • 2 large apples with firm flesh. The varieties that are suitable for tarts are Braeburn or Granny Smith.
  • 2 tsp lemon juice
  • 1 tsp mustard
  • 1 TL Honig
  • Salt and pepper to taste
  • 2 medium zucchini
  • olive oil
  • Garlic clove, pressed

Preparation:

  1. Cut the smoked salmon into small pieces.
  2. Wash, clean and chop the chives.
  3. Wash and dice the apples. Drizzle with lemon juice.
  4. Put the salmon with the chives and apples in a large bowl, season with the mustard and honey, salt and season and chill for 30 minutes.
  5. Wash and clean the zucchini and cut lengthways into 5 mm thin strips.
  6. Put some olive oil in a pan, heat it up and briefly fry the strips on both sides.
  7. Remove the zucchini from the pan, line the work surface with baking paper and spread the strips on it.
  8. First distribute the salmon-chive-apple mixture evenly over the strips, then roll up the zucchini and tie them together with chive stalks.

Quick summer dishes: Baked rolls

Appetizers are delicious, but do you want a dish with sauce? Then the next recipe is just right for you. You need the following ingredients for 2 servings:

  • 150 g salmon, grilled
  • Zucchini (1 to 2)
  • 500 ml tomato passata
  • 1 lemon
  • 250 g ricotta cheese
  • 1 clove of garlic
  • Parmesan, grated
  • Pine nuts
  • fresh chopped parsley and basil
  • Salt and pepper
  • 1 tsp mustard

Preparation:

  1. Preheat the oven to 200 degrees Celsius.
  2. Peel and puree the garlic clove.
  3. Put the ricotta cheese in a bowl, mix with half of the chopped herbs, salt, season with pepper and season with the mayonnaise and lemon juice. Finally stir in the pine nuts.
  4. Pour the tomato passata (pureed tomatoes) into another bowl, add the rest of the herbs and add the pureed garlic clove. Salt and season.
  5. Cut the zucchini into thin strips, place on the work surface, spread with the ricotta mixture and garnish with the salmon. TheRoll up summer rollsand spread on a baking tray. Spread with the Parmesan cheese, pour over the tomato passate and bake the rolls for half an hour.

The zucchini salmon rolls can be prepared quickly and easily. If you don't feel like grilling, baking or frying, then you can opt for the sushi version and the raw zucchini stripswith smoked salmonand wrap vegetables. Otherwise, you can grill the salmon first, grill the zucchini strips, steam them (they will be soft), bake or fry them. No matter what you choose – the summer dish is guaranteed to taste delicious and is quick and uncomplicated.