Lemon Salmon Asparagus Rolls (Print Version)
# Ingredients:
→ For the Salmon Rolls
01 -
4 salmon filets without skin or bones (about 150g each), cut lengthwise if they're thick
02 -
12 asparagus tips, ends cut off
03 -
Salt and pepper as needed
04 -
1 tablespoon olive oil
→ Ricotta Filling
05 -
¾ cup strained ricotta cheese
06 -
1 tablespoon grated lemon rind
07 -
1 tablespoon squeezed lemon juice
08 -
2 tablespoons fresh basil, chopped up
09 -
1 garlic clove, finely chopped
10 -
2 tablespoons shredded parmesan
11 -
½ teaspoon salt
12 -
¼ teaspoon black pepper
→ For the Lemon Sauce
13 -
1 tablespoon butter or olive oil
14 -
2 garlic cloves, finely chopped
15 -
1 tablespoon flour
16 -
1 cup fish or vegetable broth
17 -
2 tablespoons fresh lemon juice
18 -
1 teaspoon grated lemon peel
19 -
Salt and pepper as needed
20 -
2 tablespoons milk or cream (skip if you want a lighter sauce)
21 -
Fresh dill or parsley, chopped (for the top)
# Instructions:
01 -
Grab a bowl and mix together the ricotta, lemon peel, lemon juice, basil, garlic, parmesan, salt, and pepper. Stir until it's all smooth. Give it a taste and add more salt if you need to. Put it aside for now.
02 -
Boil some salted water. Toss in your asparagus and let them cook for 2 minutes until they turn bright green and get a bit soft. Cool them fast under cold water or in ice water. Pat them dry.
03 -
Put each salmon piece flat on your cutting board. If they're thick, open them up butterfly-style and flatten them out with something heavy. Sprinkle salt and pepper on both sides.
04 -
Scoop some ricotta mix onto the middle of each salmon piece. Put 2-3 asparagus on top of the cheese. Roll up the salmon from one end to the other. You can stick a toothpick in or tie with string to keep it closed. Brush some olive oil on the outside.
05 -
Heat your oven to 190°C. Get a pan hot with some olive oil. Cook the salmon rolls for 2-3 minutes with the seam down until they look golden. Move them to a baking dish and stick them in the oven for 12-15 minutes, or until they hit 57-60°C inside.
06 -
Warm up butter or olive oil in a small pot. Add garlic and cook for half a minute until it smells good. Stir in flour and cook for a minute. Slowly pour in the broth while stirring. Add lemon juice, peel, salt, pepper, and cream if you want. Let it bubble gently for 3-4 minutes until it gets a bit thick. Taste and fix the flavor if needed.
07 -
Take out the toothpicks or string from your salmon rolls. Pour some lemon sauce over each one and sprinkle with fresh herbs. Serve them hot with whatever sides you like.
# Notes:
01 -
Make sure to drain your ricotta well so your filling doesn't turn out watery.