Well hello there! I hope you’re all having an amazing summer, and that you’ve been up to lots of fun things. I’ve been super busy with both work and play; so many good things are going on! Hopefully, you can say the same. I knew I had to take a break from the hussle, though, and tell you about these refreshing and satisfying Cucumber Basil Salmon Rolls.
On that note, I want to share this really easy but utterly delicious recipe that looks much fancier than it is. It is sure to wow any guests you have over and it’s perfect for a fun girl’s night or brunch, too.
Cucumber and salmon just make a perfect pair. And with basil in the mix, along with some crunchy yellow bell peppers, you just can’t go wrong with all these textures and flavors. You can experience these delicious ingredients together in my Cucumber Noodle Salad and Easy Lemon Wild Salmon recipe, too. I love finding more ways to go wild-caught salmon in my diet, and these rolls make it especially easily.
When it comes to salmon you always want to look for wild-caught Alaskan salmon. It’s better for your health since the fish are eating their natural diet and are free from the parasites and toxins (like PCBs) you might find in farmed fish, and they’re better for the environment—look for the Marine Stewardship Council certification that means the salmon comes from well-managed abundant and sustainable fisheries. Farmed salmon are fed things like grains and vegetable oils that fatten them up in the wrong ways, creating higher levels of inflammatory omega-6 fats.
Wild salmon, on the other hand, is an amazing source of anti-inflammatory omega-3 fatty acids, especially DHA which is essential for a healthy brain—your brain is actually more than 60% DHA, so you can see why it’s important. A small serving of wild salmon provides a ton of protein and it’s also a great source of the immune-boosting mineral selenium along with the vitamin B3, B12, and B6 which are vital for heart health, metabolism, and more. The pink color of salmon is thanks to a carotenoid called astaxanthin, which is a potent antioxidant that benefits your vision and cardiovascular system, while also being protective against cancer.
For these Cucumber Basil Salmon Rolls I used canned wild-caught Alaskan salmon, which is actually quite easy to find and affordable. The brand Wild Planet sells it in BPA-free cans, so you can avoid this toxin that’s been linked to hormonal disruption and thyroid problems.
Now I want to express my love for cucumbers. They are way more versatile than you might think, for example look how I used them to make these sweet rolls! Plus, did you know, foods like cucumbers that have a high water content actually help you stay hydrated? AND they contain some potassium to help those muscles and encourage healthy blood pressure, plus fiber to keep your digestive tract moving in the right direction.
To get started, grab a veggie hand-peeler. Use this to make long, wide ribbons of the cucumber, turning it every two or three peels to get even strips. Once you get a few off each side you’ll see the seeds of the cucumber, at this point just chop the rest and use it for snacking or smoothies and set the ribbons aside while you prepare everything else.
The only other chopping involved is making thin strips of the yellow pepper and then cutting them into thirds. Pull your basil leaves off the stem and get a nice little pile ready for rolling.
For the salmon, open up your can and drain all the water. Toss it in a bowl and add the avocado mayo, lemon juice, dried basil, sea salt, and pepper, and gently mix it all together. Just be careful to overmix or you’ll lose the flaky texture of the salmon and end up with more of a pasty consistency. If you’re wondering about avocado mayo, this is the healthiest kind of store-bought mayo that I’ve been able to find. Since it uses avocado oil instead of canola or grapeseed, which is what most conventional mayo uses, you are getting healthy fats from a clean source instead of unhealthy fats from sources that can often be GMO and chemically processed.
Now you’re ready to roll! Lay two cucumber ribbons out on a cutting board or plate, overlapping slightly in the middle. Place two tablespoons of the salmon mix on one end, grab 6-7 small strips of the peppers and stack a few vertically alongside the salmon. Add 3 basil leaves. Then, just use your hands to kind of anchor all the ingredients together as you begin rolling from that same end all the way down. You can use a little dab of the avocado mayo on the end of the cucumber ribbon to help it stick to itself. Then repeat with the rest of the ribbons.
That’s it! You’ve got yourself some pretty Cucumber Basil Salmon Rolls that are ready to be devoured. Enjoy them and enjoy what’s left of the summer! I’ll try my hardest to be in touch soon with another delicious recipe—and then we’ll be into the season of pumpkin and cinnamon 🙂
These refreshing and pretty Cucumber Basil Salmon Rolls make a nutritious snack, appetizer, or lunch! They’re Paleo, pescatarian, keto, and Whole30 approved.
- 2 cucumbers
- 1 yellow bell pepper
- 1 can wild-caught skinless boneless salmon, drained
- 2 tablespoons avocado mayonnaise
- 1/8 teaspoon sea salt
- 5 cracks/shakes of black pepper
- Juice of 1/2 lemon
- 1 teaspoon dried basil
- 9-12 leaves fresh basil
- Using a wide vegetable peeler, make long ribbons by slicing each side of the cucumbers. You’ll need 12 strips total, so if some don’t turn out very wide you can save them to snack on.
- Cut the yellow pepper into thin strips, then cut the strips into thirds.
- In a small bowl, combine salmon, avocado mayo, salt, pepper, lemon juice, and dried basil. Use a fork to gently mix together but try to keep some of the flaky texture of the salmon.
- To make the rolls overlap two of the cucumber strips. On one end, add 2 tablespoons of the salmon mixture, 6-7 pepper strips, and 3 leaves of basil. Holding those ingredients in place, slowly roll the cucumber over on itself and use an extra dab of mayo on the opposite end to help it stay wrapped. Repeat with the rest of the ingredients until you have 6 rolls.
- Serving Size: 3 Rolls
- Calories: 237
- Sugar: 8g (0g Added Sugar)
- Fat: 14g
- Carbohydrates: 12g
- Protein: 20g