Salmon and zucchini swirls are one of those super quick, very tasty, and equally delicious recipes. I usually prepare them as an appetizer or even for a buffet party, since they can also be eaten cold.
When we need to cook something quickly, puff pastry helps us a lot and solves that little problem when we’re missing something to make everything perfect!
With a roll of puff pastry and a few simple ingredients… it’s done!!!
They look great and are very appreciated, so follow my recipe and you’ll see what a success!
I prefer pizza dough because it’s less fatty, but obviously, the rising times don’t help us.
If you make this or any of my other recipes on my blog, send me your photos and I will post them on my Facebook page in your name.
Approximately 97 kcal per swirl
- Difficulty: Easy
- Cost: Medium
- Portions: 16 swirls
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Summer, All seasons
Ingredients to make Salmon and Zucchini Swirls
- 1 roll rectangular puff pastry
- 1 medium zucchini
- 9 oz Norwegian salmon (fresh or frozen)
- to taste salt
- to taste thyme
- 1/2 tablespoon extra virgin olive oil
Preparation of Salmon and Zucchini Swirls
First, prepare the zucchini by cutting it into sticks and sautéing it in a pan with extra virgin olive oil, salt, and a pinch of thyme for about 5 minutes.
Take the salmon fillet and slice it thinly, as if you were slicing chicken breast, and set it aside.
Take the rectangular puff pastry, unroll it, lay the salmon slices on top trying to cover the surface, sprinkle lightly with salt, and lay out the zucchini leaving each edge free by about 1-2 fingers.
Roll from the wide side of the pastry, using the paper that comes with the puff pastry in the package to help roll it tightly.
Seal the roll well and place it in the refrigerator with all the paper around it for at least 10-20 minutes.
Prepare the baking tray, retrieve our roll, cut it into slices about ¾ inch thick, and place our swirl-shaped slices on the tray.
I don’t use parchment paper on the base; I prefer a non-stick pan to create a slight crust, at most halfway through cooking we flip them with a spatula.
Bake in a preheated oven at 464°F for about 15 minutes, remove from the oven and serve.
