Triple Chimichurri Creamy Cheesy Salmon Roll

Here is an amazing recipe step-by-step from @hokiepokieq. He made this delicious salmon roll and shared the recipe with us as part of the 2021 Nativo Ambassador Competition. Thanks so much!

We hope you make it and follow him for more ideas and recipes at @hokiepokieq

Enhance your culinary talent with Nativo Spices.

Ingredients:

• 3 tbs Nativo Chimichurri

• 5 tsp Nativo Rosemary Sea Salt or other preferred salt to taste 

• 3.5 lb salmon filet, skin removed; shoot for a wider filet with uniform width for more slices 

• 1 tbsp olive oil

• 1/2 - 1 tbs or to taste maple sugar

• 1/2 - 1 tbs or to taste brown sugar 

• 1 lemon for lemon zest, 2-3 lemons for cooking base 

• 2-3 limes for cooking base 

• 1 rosemary sprig per salmon slice + garnish

• 2-4 strips candied bacon (chopped) 

• 2 green onions diced 

White wine cream sauce

• 1 tbs Nativo Chimichurri 

• 2C fresh spinach 

• 2 tbs olive oil 

• 1/2 shallot 

• 3 garlic cloves minced 

• 1/2 C chardonnay or preferred white wine 

• 2 - 3 C heavy cream 

• 2 tbs lemon juice 

• 1/8 C parmesan cheese 

Sushi rice serving medallions

• 3C Short-grain white rice - ‘sushi rice’. Serves 10 medallions, 2 per salmon slice.

• 3.5C water 

• Optional - 3 tbs rice or sushi vinegar, 5 tsp granulated white sugar, 2 tsp sea salt

• 2 tbs sesame seeds

Method:

Preparation for refrigeration:

1. Prepare your salmon filet with the skin off with enough length to roll over itself (at least 12”) and uniform width for even slices (3-5”).

2. Brine each side of the fillet

   a. Lightly brush olive oil on one side of the fillet
   b. 2-3 tsp Nativo Rosemary Sea Salt, 1/2 - 1 tbs brown sugar, 1/2 tbs maple sugar, 1/2 tbs Nativo Chimichurri 
   c. Let the brine sit ~10m, turn the fillet over and repeat

3. Layer cream cheese filling on the inside

   a. Soften 12oz cream cheese (tub is easiest to work with)

   b. Mix with 2 tbs Chimichurri, 2 tsp lemon zest, 1 tsp Rosemary Sea Salt

4. Roll the filet, and wrap it tightly with plastic wrap.

5. Refrigerate overnight (or at least 2 hours). This helps bind the roll for easier slicing and retaining shape.

Cooking the Salmon Roll:

1. Preheat the oven or grill to ~375’. If you have a grill, use an indirect cooking method.

2. Prepare a cooking rack with a lemon and lime slice bed. Typically four alternating slices per salmon slice. Ensure the rack will fit on the indirect side if using a grill.

3. Take the roll out of the refrigerator and put a fresh rub of more Chimichurri (~1 tbs). 

4. Slice immediately ~1 in a while in its coldest/hardest form. Place each slice on the rack.

5. Let slices rest for 15 mins to come to a more even temperature through the inside of the roll to cook the inside more evenly with the outside.

6. Cook ~30mins to 145*, rotating the rack at least once through the cook.

Preparing the Cream Sauce:

1. This can be prepared while cooking the salmon.

2. Heat a skillet with 2 tbs olive oil. Brown 3 cloves minced garlic, 1/2 minced shallot.

3. Add 1/2 C white wine, simmer/reduce.

4. Slowly add 2 C heavy cream, keeping a light boil .

5. Add 2 tbsp lemon juice, 1/8 C parmesan cheese, 1 tbs Chimichurri, 1 tsp Rosemary Sea Salt.

6. Lightly steam 2C spinach chopped fine and add to cream.

7. Simmer for ~30m to the desired thickness.

Prepare the Sushi Rice:

1. The easiest method is a rice cooker. 3C Short-grain white rice - ‘sushi rice’, 3.5C water. This will create 2 medallion slices per 5 salmon slices.

2. Optional - Mix 3 tsp rice or sushi vinegar, 5 tsp granulated cane sugar, and 2 tsp sea salt for a sushi-like flavor. Mix in after the rice finishes.

3. When done, lay the rice on parchment paper sprayed with oil, in a line in the center. Use the parchment to form a long roll.

4. Add sesame seeds surrounding the roll.

5. Slice in 1/2 - 1” medallions.

Finishing presentation

1. Lay the salmon slices on the rice medallions.

2. Drizzle the cream sauce. 

3. Sprinkle lemon zest, Chimichurri, diced scallions, candied bacon bits 

This creation was shared by @hokiepokieq as part of the 2021 Nativo Ambassador Competition. This tantalizing recipe promises a symphony of flavors and textures that will delight your taste buds and impress your guests.

We extend our heartfelt thanks to @hokiepokieq for sharing this sensational recipe with us. Be sure to follow him on Instagram at @hokiepokieq for more innovative ideas and mouthwatering recipes that inspire culinary creativity.

From the rich blend of Nativo Chimichurri to the creamy cheese filling and savory garnishes, every element of this dish is crafted to perfection. Whether enjoyed as a gourmet appetizer or a main course, the Triple Chimichurri Creamy Cheesy Salmon Roll is sure to leave a lasting impression on your guests.

Rosemary Sea Salt

$12.00

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Chimichurri

$9.99

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