Asparagus and Lemon Basil Ricotta Stuffed Salmon Rolls
The perfect union of flavors and textures, all wrapped up in a delicate and delicious package. Introducing Asparagus and Lemon Basil Ricotta Stuffed Salmon Rolls, a dish that’s sure to impress even the most discerning palates. The tender and flaky salmon, paired with the creamy and aromatic ricotta cheese, the bright and citrusy lemon, and the delicate and earthy asparagus, all come together to create a truly unforgettable culinary experience. And the best part? This dish is not only delicious, but also surprisingly easy to make, requiring just a few simple ingredients and some basic kitchen skills. Whether you’re a seafood lover, a fan of Italian cuisine, or just someone who appreciates the beauty of a well-crafted dish, these stuffed salmon rolls are sure to become a new favorite. So let’s dive in and explore the flavors and techniques that make this dish so special, and discover the secrets to creating a truly show-stopping Asparagus and Lemon Basil Ricotta Stuffed Salmon Rolls.
Ingredients
For the Salmon Rolls:
4 (5-ounce) salmon fillets
1/2 lb asparagus, trimmed
2 tbsp fresh basil, chopped
2 tsp lemon zest
1/2 cup ricotta cheese (about 12 ounces)
1/2 cup Parmigiano Reggiano, grated
Salt and pepper, to taste
For the Lemon Sauce:
2 tbsp lemon juice
1/2 cup chicken broth
1 tbsp butter
2 tsp cornstarch (for thickening)
Instructions
1. Prepare the Asparagus:
Trim the asparagus and blanch it in boiling water for about 2 minutes until tender but still crisp. Drain and set aside to cool. You can also roast the asparagus for 10 minutes in a 400°F (200°C) oven if you prefer a slightly caramelized flavor.
2. Prepare the Ricotta Filling:
In a medium bowl, combine the ricotta cheese, grated Parmigiano Reggiano, chopped basil, and lemon zest.
Season with salt and pepper to taste and mix well until smooth.
3. Assemble the Salmon Rolls:
Lay the salmon fillets flat on a cutting board, skin side down. Gently season each fillet with salt and pepper.
Spread a thin layer of the ricotta mixture on each salmon fillet, leaving a small border around the edges.
Place a few stalks of blanched asparagus on one edge of the salmon fillet, then carefully roll it up around the asparagus.
4. Cook the Salmon Rolls:
Heat a non-stick skillet over medium heat and add a little butter. Once hot, add the salmon rolls seam-side down and cook for 4-5 minutes per side until the salmon is cooked through and golden brown. Be careful not to overcook the salmon.
5. Make the Lemon Sauce:
In a small saucepan, combine the chicken broth and lemon juice. Bring it to a simmer over medium heat.
In a small bowl, mix the cornstarch with a little water to create a slurry. Slowly add this to the simmering broth, stirring until the sauce thickens. Stir in the butter for a silky finish.
6. Serve:
Place the salmon rolls on a plate and drizzle with the lemon sauce. Garnish with extra chopped basil or lemon slices, if desired.
Enjoy!
Per serving (assuming 4-6 rolls):
– Calories: 250-300 per roll
– Protein: 35-40g
– Fat: 12-15g
– Saturated Fat: 3-4g
– Carbohydrates: 5-7g
– Fiber: 2-3g
– Sugar: 2-3g
– Sodium: 200-250mg
– Cholesterol: 60-70mg