Miss sushi? or hate seaweed? I know I miss sushi soooo much. So I know I had to make some crispy salmon skin rolls.. but keto!
These are super easy to make. Ahead of time, you’ll need to buy 2 medium sized filets with the skin on (or you can get the store to remove it, but keep the skin!)
What you’ll need for these salmon cream cheese rolls:
- 1 medium filets w/ skin
- 2 tbsp cream cheese
If the skin isn’t removed from the salmon, take a sharp knife and slowly cut off the skin. It doesn’t matter if you leave some on.. I did a horrible job at it haha.
Lay your skin scale side down, and put a small portion of the salmon filet on the end. Top it with chives, coriander and 1 tbsp of cream cheese. Slowly roll the end with the salmon over so it forms a tub filled with the cream cheese, herbs and salmon. Heat a pan up with some vegetable or olive oil on medium heat.
Place the salmon roll in the pan, careful not to reopen the roll. It will crisp up eventually and won’t reopen. Turn often until the whole skin is crispy and the inside salmon is cooked.
VOILA. SO GOOD.
Nutrition per salmon roll (approximate)
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