Description
Delightful salmon rolls filled with creamy ricotta and fresh basil, drizzled with a tangy lemon sauce.
Ingredients
- 5 ounces skinless salmon fillets
- Salt
- Freshly ground black pepper
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh basil (finely chopped)
- Zest of one lemon
- 2 tablespoons butter
- 1 cup chicken broth
- 2 tablespoons fresh lemon juice
- Cornstarch slurry (made with 1 tablespoon cornstarch mixed with 1 tablespoon water)
Instructions
- Prepare the Salmon Rolls: Lay fillets flat and season with salt and pepper. In a bowl, mix the ricotta, Parmesan, basil, and lemon zest until well combined. Spread this mixture evenly over the salmon fillets and roll them tightly.
- Bake the Salmon Rolls: Place the rolls seam-side down in a greased baking dish. Bake at 375°F (190°C) for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Make the Lemon Sauce: In a saucepan over medium heat, melt the butter. Add chicken broth and fresh lemon juice. Whisk in the cornstarch slurry until the sauce thickens, stirring constantly.
- Serve: Plate the salmon rolls, drizzling the lemon sauce generously over the top. Garnish with fresh basil for an additional touch of flavor.
Notes
For best results, use fresh salmon and herbs. Monitor the baking time to avoid dry salmon.