Description
Delight in these elegant Asparagus and Lemon Basil Ricotta Stuffed Salmon Rolls, featuring tender salmon filets filled with a creamy ricotta, lemon zest, and fresh basil mixture. Paired with crisp asparagus and a tangy homemade lemon sauce, this dish offers a perfect balance of flavors and textures for a sophisticated yet simple meal.
Ingredients
Scale
Salmon Rolls
- 4 boneless, skinless salmon filets (150g each)
- 12 asparagus spears
- ¾ cup ricotta cheese
- 1 tablespoon lemon zest
- 2 tablespoons chopped fresh basil
- Salt and pepper to taste
- 1 tablespoon olive oil (for cooking)
- 1 garlic clove, minced
- 2 tablespoons grated parmesan cheese
Lemon Sauce
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 tablespoon all-purpose flour
- ½ cup chicken or vegetable stock
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
- Prepare the ricotta filling: In a bowl, combine ricotta cheese, lemon zest, chopped fresh basil, minced garlic, grated parmesan, salt, and pepper. Mix thoroughly until smooth and well incorporated.
- Blanch asparagus: Bring a pot of water to a boil and blanch the asparagus spears for 2 minutes. Immediately transfer them to an ice bath to stop cooking and retain their vibrant color. Drain and set aside.
- Prepare the salmon: If the salmon filets are thick, gently flatten them to an even thickness using a meat mallet or rolling pin, being careful not to tear the flesh. Season both sides with salt and pepper.
- Assemble the rolls: Evenly spread the ricotta mixture over each salmon filet. Lay three asparagus spears on each filet, then carefully roll the salmon tightly around the asparagus. Secure each roll with a toothpick or kitchen twine to keep its shape.
- Sear the rolls: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Place the salmon rolls seam side down and sear for 2-3 minutes on each side, until golden brown and crispy.
- Bake the rolls: Transfer the seared salmon rolls to a preheated oven at 375°F (190°C). Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Prepare the lemon sauce: In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Sauté minced garlic until fragrant but not browned. Whisk in the flour and cook for 1 minute. Gradually whisk in the stock, then add lemon juice and lemon zest. Simmer gently, stirring often, until the sauce thickens to desired consistency.
- Serve: Remove salmon rolls from the oven and let rest briefly. Plate each roll and drizzle generously with the warm lemon sauce. Serve immediately for optimal flavor and texture.
Notes
- Make sure to secure the rolls well with toothpicks or kitchen string to prevent them from unrolling during cooking.
- Blanching the asparagus helps maintain its crispness and bright green color when baked inside the salmon.
- You can substitute parmesan with pecorino romano for a sharper taste.
- Use fresh lemon juice and zest for the best vibrant citrus flavor in both the filling and sauce.
- To keep the salmon moist, avoid overcooking; check for doneness after 12 minutes in the oven.
