Introduction
Welcome to a delightful culinary experience that brings together the freshness of spring and the richness of the sea! These Asparagus and Lemon Basil Ricotta Stuffed Salmon Rolls are a wonderful dish that not only looks impressive but also bursts with flavor. Picture perfectly rolled salmon fillets stuffed with creamy ricotta, crisp asparagus, and fragrant basil, all crowned with a luscious lemon sauce. Whether you’re planning a special dinner or simply want to indulge in a gourmet dish at home, this recipe is perfect for any occasion!
Ingredients
- 4 salmon fillets, skin removed
- 1 cup ricotta cheese
- 1 cup fresh asparagus, blanched and cut into 1-inch pieces
- 1/2 cup fresh basil leaves, chopped
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup chicken broth
- 1 tablespoon cornstarch, mixed with 2 tablespoons water
- Lemon wedges for serving
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Directions and Instructions
- Preheat your oven to 375°F (190°C) to get it nice and hot for the salmon.
- In a medium bowl, combine the ricotta cheese, blanched asparagus, chopped basil, lemon zest, lemon juice, and a sprinkle of salt and pepper. Mix everything together until it’s well blended.
- Lay the salmon fillets flat on a clean surface, like a cutting board, and spread a generous layer of the ricotta mixture over each fillet, ensuring every bite will be packed with flavor.
- Carefully roll each salmon fillet from one end to the other, making sure the delicious filling stays snug inside.
- Place the rolled salmon in a greased baking dish, seam-side down to hold everything together as it cooks.
- In a small bowl, whisk together the chicken broth, olive oil, and a pinch of salt and pepper. Pour this fragrant mixture over the salmon rolls, ensuring they soak up all the yummy flavors.
- Cover the baking dish with foil and pop it in the oven to bake for 20 minutes. This helps keep the salmon moist and tender.
- After 20 minutes, carefully remove the foil and let the salmon bake for an additional 10 minutes, or until it’s cooked through and flakes easily with a fork.
- While the salmon is baking, prepare the lemon sauce. In a small saucepan, bring the remaining chicken broth to a gentle simmer. Stir in the cornstarch mixture, cooking until the sauce thickens slightly.
- Once the salmon is ready, serve each roll drizzled with the luscious lemon sauce and garnish with fresh lemon wedges for an extra burst of brightness.
Notes or Tips
- For a slightly different flavor, try adding some grated Parmesan cheese to the ricotta mixture.
- Feel free to substitute the asparagus with other vegetables like spinach or sun-dried tomatoes for a twist!
- Make sure your salmon fillets are even in thickness for consistent cooking.
Cooking Techniques
This recipe combines several cooking techniques like blanching and baking. Blanching the asparagus preserves its vibrant green color and tender-crisp texture, ensuring it remains delicious within the salmon. Baking the filled salmon rolls at a moderate temperature allows for even cooking while maintaining moisture, resulting in a flaky and flavorful dish.
FAQ
Can I prepare these salmon rolls in advance?
Absolutely! You can assemble the rolls ahead of time and refrigerate them until you’re ready to bake. Just add a little extra cooking time if they’re going into the oven cold.
What can I serve with these salmon rolls?
These delicious rolls pair wonderfully with a light salad, some roasted vegetables, or even a side of creamy mashed potatoes for a complete meal.
Conclusion
These Asparagus and Lemon Basil Ricotta Stuffed Salmon Rolls are sure to impress anyone at your dinner table. With their beautiful presentation and delightful mix of flavors and textures, they are not just a feast for the eyes but also a treat for the taste buds. Whether for a casual family dinner or a festive gathering, this dish is bound to become a new favorite in your home. Happy cooking!