Description
Delight in these elegant Asparagus and Lemon Basil Ricotta Stuffed Salmon Rolls, featuring tender salmon filets filled with a zesty ricotta, lemon, and basil mixture, complemented by crisp asparagus. Seared and baked to perfection, served with a luscious lemon sauce that enhances the fresh, bright flavors of this sophisticated dish, perfect for a memorable dinner.
Ingredients
Scale
Salmon Rolls
- 4 thick salmon filets
- 8 stalks asparagus, pre-cooked
- 2 tablespoons olive oil (can substitute with butter)
- Salt and pepper, to taste
Ricotta 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
Lemon Sauce
- 1 clove garlic, minced
- 1 tablespoon olive oil or butter
- 1 tablespoon flour
- 1 cup vegetable or fish stock (homemade preferred)
- 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 with lemon zest, lemon juice, chopped basil, minced garlic, grated Parmesan cheese, salt, and pepper. Stir thoroughly until the mixture is smooth and well incorporated.
- Blanch Asparagus: Bring a pot of salted water to a boil, add the asparagus stalks and cook for 2 minutes until tender-crisp. Immediately transfer them to an ice bath to halt cooking and preserve their vibrant color.
- Prepare Salmon: Season the salmon filets with salt and pepper. If the filets are thick, butterfly them carefully to create a flatter, more flexible surface for rolling.
- Fill and Roll Salmon: Spread an even layer of the ricotta filling onto each salmon filet. Lay 2-3 blanched asparagus stalks on top of the filling, then roll the salmon tightly to encase the filling and asparagus.
- Sear and Bake: Heat a skillet over medium-high heat and add the olive oil. Place each salmon roll seam-side down in the skillet, searing for 2-3 minutes to develop a golden crust. Transfer the skillet (or move rolls to a baking dish) and bake in a preheated oven at 375°F (190°C) for 12-15 minutes until the salmon is cooked through.
- Make Lemon Sauce: In a small saucepan, sauté minced garlic in olive oil or butter until fragrant. Whisk in the flour to create a roux, then gradually add the vegetable or fish stock, stirring constantly. Add lemon juice, lemon zest, and the optional cream or milk. Simmer the sauce gently until it thickens to a creamy consistency.
- Plate and Garnish: Remove any toothpicks securing the salmon rolls, place them on serving plates, drizzle generously with the prepared lemon sauce, and garnish with fresh herbs such as basil or parsley for an added burst of freshness.
Notes
- Use thick salmon filets for easier rolling and to ensure the fish remains moist during cooking.
- Blanching asparagus quickly helps keep them tender yet crisp and preserves their bright color.
- Butter can be used instead of olive oil for a richer flavor in both the sear and sauce.
- The lemon sauce can be made creamier by adding the optional cream or milk, but it can be omitted for a lighter version.
- Ensure the salmon rolls are securely sealed to prevent the filling from leaking during cooking; toothpicks may be used to hold them in place.
- Homemade vegetable or fish stock enhances depth of flavor but store-bought versions work well too.
