Starters · Cold starter
Salmon & Ricotta Zucchini Rolls
Tender chilled zucchini ribbons wrapped around cooked salmon, ricotta and parsley.
Fish & seafood starters · Fish & seafood
Serve chilled
- Prep
- 20 min
- Cook & chill
- 25 min
- Total
- 45 min
- Servings
- 4
- Method
- Stovetop
MAKE IT YOUR PORTION
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Choose your servings. Ingredient amounts and printouts update together.
Original recipe: 4 servings.
Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.
FOR 4 servings
Ingredients
Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.
- Atlantic salmonfully cooked, chilled, flaked; cooked weight180 g
- Zucchinithin lengthwise ribbons300 g
- RicottaWhole milk100 g
- Lemon juiceRaw20 g
- Parsleychopped8 g
- Olive oilSalad or cooking oil10 g
- SaltTable salt1 g
- Black pepperDried, ground0.5 g
Your selected servings and scaled amounts go into the calculator, where you can adjust ingredients individually.
STEP BY STEP
Let’s make it.
- Slice zucchini lengthwise into 12 broad ribbons, reserving offcuts. Brush all the zucchini with oil and cook briefly in a nonstick skillet, about 1 minute per side, until flexible.
- Refrigerate zucchini and any pan juices in a shallow container until cold, about 20 minutes. Finely chop the offcuts.
- Fold salmon, ricotta, lemon juice, parsley, chopped zucchini, juices, salt and pepper together.
- Spread filling along each ribbon and roll up. Divide into 4 servings, with three rolls per person, and serve chilled.
Kitchen notes
- Cooked salmon is weighed after cooking. Use a vegetable peeler for thin ribbons and keep all edible offcuts in the filling.
- Keep refrigerated at 40°F (4°C) or below until serving. Refrigerate perishables within 2 hours, or 1 hour above 90°F (32°C). Serve chilled; do not leave a buffet platter out for longer.
ESTIMATED · PER EQUAL SERVING
What’s in your portion?
- Total carbs
- 4.7 g
- Fiber
- 0.9 g
- Carbs − fiber
- 3.8 g
- Protein
- 12.8 g
- Fat
- 10.9 g
- Energy
- 167 kcal
Calculated from USDA ingredient records, divided into 4 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.
Sources & calculationUse a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗ · Chilling and cold food handling ↗
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CARBPORTION · TAKE IT TO THE SHOP
Shopping list
Salmon & Ricotta Zucchini Rolls
For 4 servings
Fish & seafood
- Atlantic salmonCooked, dry heat, farmed Atlantic180 g
Vegetables
- ZucchiniRaw, with skin300 g
Fruit & berries
- Lemon juiceRaw20 g
Eggs & dairy
- RicottaWhole milk100 g
Oils & fats
- Olive oilSalad or cooking oil10 g
Herbs & spices
- Black pepperDried, ground0.5 g
- ParsleyFresh8 g
- SaltTable salt1 g
Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.
CarbPortion · /recipes/salmon-ricotta-zucchini-rolls/
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