Description
A luxurious recipe featuring salmon fillets stuffed with ricotta, lemon, basil, and asparagus, offering a delightful contrast of flavors and textures.
Ingredients
Scale
- 4 pieces Salmon Filets (thick and high-quality)
- 12 pieces Asparagus (blanched)
- Salt and Black Pepper to taste
- 2 tablespoons Olive Oil (for searing)
- 1 cup Ricotta Cheese (drained well)
- 1 tablespoon Lemon Zest
- 1 tablespoon Fresh Lemon Juice (optional)
- 1/4 cup Fresh Basil (chopped)
- 2 cloves Garlic (minced)
- 1/4 cup Parmesan Cheese (grated, optional)
- 2 tablespoons Olive Oil or Butter (for sautéing)
- 2 tablespoons Flour (for thickening)
- 1 cup Vegetable or Fish Stock
- 2 tablespoons Lemon Juice
- 1/4 cup Cream or Milk (optional)
Instructions
- Begin by blanching the asparagus. Bring a pot of water to a rolling boil, then add the asparagus spears for 2–3 minutes, just until they’re tender yet still crisp. Drain and immediately plunge them into ice water.
- In a mixing bowl, combine the ricotta cheese, lemon zest, and lemon juice (if you’re using it), chopped basil, minced garlic, and Parmesan cheese (if desired). Mix together until smooth and creamy. Season with salt and pepper.
- Carefully slice each salmon filet horizontally, creating a pocket. Generously season the salmon with salt and pepper.
- Stuff each salmon pocket with the ricotta mixture, followed by two or three pieces of the blanched asparagus. Roll the salmon tightly and secure with toothpicks if needed.
- Heat olive oil or butter in a skillet over medium-high heat. Once hot, sear the salmon rolls for about 4–5 minutes on each side until golden hue is achieved.
- To create the sauce, in the same skillet, sauté minced garlic in olive oil or butter until fragrant. Stir in the flour to create a roux, and gradually whisk in the vegetable or fish stock, followed by lemon juice and zest. Let simmer for 5–7 minutes until thickened.
- Plate your salmon rolls, drizzle the luscious sauce over the top, and garnish with fresh basil or lemon zest.
Notes
Make-ahead tips: Prepare the ricotta filling a few hours in advance. Store it in the fridge until you’re ready to stuff the salmon.
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 1g
- Sodium: 380mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 70mg