This dish is a perfect union of flavors and textures, combining tender, flaky salmon with creamy ricotta, bright lemon, and earthy asparagus. These elegant salmon rolls are surprisingly easy to make and are sure to impress your guests. Whether you’re a seafood lover or just looking for a show-stopping dish, these stuffed salmon rolls will become a new favorite!
**Ingredients**
**For the Salmon Rolls:**
– 4 (5-ounce) salmon fillets
– ½ lb asparagus, trimmed
– 2 tbsp fresh basil, chopped
– 2 tsp lemon zest
– ½ cup ricotta cheese (about 12 ounces)
– ½ cup Parmigiano Reggiano, grated
– Salt and pepper, to taste
**For the Lemon Sauce:**
– 2 tbsp lemon juice
– ½ 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.
– Alternatively, roast the asparagus for 10 minutes in a 400°F (200°C) oven for 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.
– Serve immediately and enjoy!
**Nutritional Information (Per Serving, assuming 4-6 rolls):**
– Calories: 250-300
– 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
**Tips:**
– **Make Ahead:** Prepare the ricotta filling and blanch the asparagus ahead of time for quicker assembly.
– **Substitutions:** Use goat cheese instead of ricotta for a tangier flavor, or swap asparagus for green beans or zucchini ribbons.
– **Serving Suggestions:** Pair with a light salad, roasted vegetables, or crusty bread for a complete meal.
Enjoy these elegant and flavorful Asparagus and Lemon Basil Ricotta Stuffed Salmon Rolls—a dish that’s as beautiful as it is delicious!