Impress your guests with these easy, elegant herb-filled salmon pockets served in a grilled zucchini weave.
In this festive appetizer, grilled zucchini slices are interwoven to form delicious bundles of spicy salmon, red bell pepper, parsley, chives and spices. Salmon is a great, versatile fish to work with in the kitchen. Plus, this heart-healthy protein is filled with omega-3 fatty acids, vitamins and minerals!
These zucchini salmon pockets may look like something you’d order at a fancy restaurant, but they are surprisingly easy to throw together. Simply use a vegetable peeler to peel zucchini into ⅛-inch slices lengthwise, flipping it when you reach the seeds in the middle, and repeat on the other side. Don’t use the first couple of slices from either side, as they’ll be mostly skin and tough to bend (save the middles and skin as a snack for later).
Want to go Paleo? Not sure where to start?
Start with this FREE Paleo For Beginners Guide Today!
Brush the slices with olive oil and add to a hot grill for just few seconds to give them those beautiful grill marks and a nice smoky taste. Next, process the ingredients for the salmon filling until a paste forms. Arrange two zucchini slices vertically and two horizontally, interlacing them in a simple weave. Place a tablespoon of the salmon mixture in the middle, then wrap the zucchini into a bundle and bake for 15 minutes. You can serve them hot or cold – it’ll be delicious either way!
- Fresh cod or tuna fillets can be used in place of the salmon.
- For extra protein and flavor, place a small piece of smoked salmon in the zucchini weave before adding the salmon mixture.
- These wraps are best served fresh.
Low Carb Zucchini Salmon Pockets
Low Carb Zucchini Salmon Pockets
- Baking sheet
- Vegetable peeler
- Blender or food processor
- 2 zucchini
- 1 T olive oil
- ½ lb salmon fillets
- ½ red bell pepper
- ½ t chili flakes
- 1 t garlic powder
- ½ t salt
- ½ t black pepper
- Handful of fresh parsley leaves
- Handful of fresh chives
- Preheat a grill, then preheat the oven to 350°F. Grease a baking sheet with extra virgin olive oil.
- Using a vegetable peeler, peel the zucchini into thick slices lengthwise. Start on one side, stop before you get to the seeds in the middle, then flip and repeat on the other side.
- Brush the zucchini strips with olive oil, then grill for few seconds until they are tender and slightly browned with grill marks. Remove from grill and set aside.
- Place the salmon, parsley, chives, red bell pepper, chili flakes, garlic powder, salt and pepper in the blender; blend until a paste forms.
- Place two zucchini strips vertically and two horizontally, interlacing them. Place a tablespoon of the salmon mixture in the middle, then close the zucchini strips over the mix to make a bundle.
- Line the zucchini wraps on the prepared baking sheet; bake for 15 minutes. Remove from the oven and let cool slightly before serving.
Looking for Paleo ingredients? Here’s what we recommend:
Extra virgin olive oil (Sky Organics)
(You’ll Also Love: Easy Baked Coconut-Crusted Salmon)
Olive oil tastes the most flavorful when it’s fresh. Yet most of the bottles you find in supermarkets are old and stale (even if they’re marked 100% virgin!)
Olive oil tastes the most
flavorful when it’s fresh.
Yet most of the bottles you
find in supermarkets are old
and stale (even if they’re
marked 100% virgin!)