Description
These Asparagus and Lemon Basil Ricotta Stuffed Salmon Rolls are a flavorful and elegant dish featuring tender salmon filets filled with a creamy ricotta mixture, fresh asparagus, and aromatic lemon and basil. Seared to perfection and finished with a bright, tangy lemon sauce, this recipe combines freshness and richness for a delightful meal perfect for special occasions or weeknight dinners.
Ingredients
Scale
For the Salmon Rolls
- 4 thick Salmon filets
- 8 stalks Asparagus
- 2 tablespoons Olive oil
- Salt and pepper to taste
For the Filling
- 1 cup Ricotta cheese, drained
- 1 tablespoon Lemon zest, fresh
- 2 tablespoons Lemon juice
- 1 tablespoon Fresh basil, chopped
- 1 clove Garlic, minced
- 1/4 cup Parmesan cheese, grated
- Salt and pepper to taste
For the Lemon Sauce
- 1 tablespoon Olive oil or butter
- 1 clove Garlic, minced
- 1 tablespoon Flour
- 1 cup Vegetable or fish stock
- 2 tablespoons Lemon juice
- 1 tablespoon Lemon zest
- 1/2 cup Cream or milk (optional for richness)
Instructions
- Prepare Filling: In a mixing bowl, combine the ricotta cheese, lemon zest, lemon juice, chopped basil, minced garlic, grated parmesan, salt, and pepper. Stir until the mixture is smooth and well combined.
- Blanch Asparagus: Bring a pot of salted water to a boil. Add the asparagus stalks and cook for about 2 minutes until tender-crisp. Immediately transfer them to an ice bath to stop the cooking process and retain their bright green color. Drain and set aside.
- Prepare Salmon: Season the salmon filets with salt and pepper. If the filets are thick, carefully butterfly them by slicing horizontally without cutting all the way through to create an even surface for rolling.
- Fill and Roll Salmon: Spread an even layer of the ricotta filling over each salmon filet. Place 2-3 blanched asparagus stalks on top of the filling, then roll the salmon tightly from one end to the other, securing with toothpicks if necessary.
- Sear and Bake: Heat a skillet over medium-high heat and add olive oil. Place the salmon rolls seam-side down and sear for 2-3 minutes until golden brown to seal the rolls. Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 12-15 minutes until the salmon is cooked through and flaky.
- Make Lemon Sauce: In a small saucepan, heat olive oil or butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Whisk in the flour and cook for another minute to form a roux. Gradually whisk in the vegetable or fish stock, lemon juice, and lemon zest. If using, add the cream or milk. Simmer the sauce, stirring frequently, until it thickens to a smooth, pourable consistency.
- Plate and Garnish: Remove toothpicks from the salmon rolls and place them on serving plates. Drizzle generously with the lemon sauce and garnish with additional fresh basil or herbs if desired. Serve immediately.
Notes
- Use thick salmon filets for easier rolling and even cooking.
- Blanching asparagus ensures they are tender but still crisp and vibrant green.
- If desired, substitute olive oil with butter for a richer flavor in searing and sauce.
- The cream in the lemon sauce is optional but adds a nice richness and smooth texture.
- Make sure to drain the ricotta cheese well to avoid a watery filling.
- Carefully secure the salmon rolls with toothpicks to prevent unrolling during cooking.
