Salmon rolls stuffed with vegetables and cheese
- Energy Kcal 130
- Carbohydrates g 3.7
- of which sugars g 3.6
- Protein g 10.3
- Fats g 8.2
- of which saturated fat g 3.23
- Fiber g 0.8
- Cholesterol mg 25
- Sodium mg 257
- Difficulty: Very easy
- Prep time: 25 min
- Cook time: 15 min
- Makes: 8 pieces
- Cost: Low
PRESENTATION
Arrotolati di salmone—so delicious—is a favorite appetizer from Northern Italy. Seriously good. It’s where simplicity meets really, really good taste. Imagine Norwegian salmon wrapped around freshly grilled zucchini and eggplant. And inside? You get a creamy robiola cheese that’s all smooth and mild. It’s like each bite just melts in your mouth. Plus, the goal here? Let the fresh ingredients shine without heavy sauces. It's a ricetta salmone e verdure that’s both light and fancy—perfect, honestly, even if you're short on time. I mean, it's ideal for those who love an elegant meal without any fuss.
In Northern Italy, you'll spot various regional spins, but the combo of arrotolati di salmone, grilled veggies, and creamy cheese is a classic. It’s quick to make and super, super impressive. Offers a bit of a wow factor, for sure. The outside's silky and cool, while inside stays creamy thanks to the robiola. People sometimes call these involtini di salmone, but whatever you call them, they’re a classic for good reason. The balance—crispy grilled eggplant and zucchini mixed with the moist and delicate salmon—makes them special. No question. Searching for an antipasto di pesce for family gatherings or formal events? This salmone ripieno version is spot on. Imagine a summer get-together with a glass of white wine or a quick snack when you’re treating yourself. No heaviness here. Just simple, fresh flavors highlighting the best ingredients. With a ricetta facile like this, you really can't go wrong. Pretty simple.
- INGREDIENTS
- Ingredients for 8 rolls
- Salmon fillets 10.6 oz (300 g) - (to be cut into 8 slices)
- Eggplant 5.25 oz (150 g)
- Zucchini 1 ¾ cup (200 g)
- Robiola cheese 3.5 oz (100 g)
- Wildflower honey 1 tbsp (20 g)
- Soy sauce 0.7 tbsp (10 g) - sweet
How to prepare Salmon rolls stuffed with vegetables and cheese
To prepare the salmon rolls with grilled vegetables and cheese, start with the vegetables: use a mandoline to thinly slice the washed and trimmed eggplants 1, then do the same with the zucchinis. Then heat a cast iron grill or a non-stick pan and grill the vegetables (2-3) on both sides for a few minutes.
Take the salmon fillet and check that it doesn't have any bones, otherwise remove them with kitchen tweezers. Then cut it into 8 slices 4 not too thin (you can have the slices prepared directly at the fish market if you do not have suitable knives). Place two slices of zucchini 5 and one of eggplant 6 on each slice of salmon (you can adjust the quantities based on the size of the vegetable slices);
then continue with the robiola, then roll up the slice of salmon 7. Continue this way until all the ingredients are used up. Heat a non-stick pan and briefly sear the salmon rolls 8 turning them to cook on all sides 9.
Finally, emulsify honey with soy sauce in a small bowl 10 (you can use wildflower or acacia honey) and use it to serve your salmon rolls with grilled vegetables and cheese 12.