Lemon Basil Salmon Roll with Crispy Rice
Lemon Basil Salmon Roll with Crispy Rice
A few years ago, my mother’s sweet friend Fred gifted me the most incredible gift — a cooler filled with fresh, wild-caught Alaskan salmon he had just caught with his son. It felt like Christmas morning in my kitchen.
Not only is wild salmon absolutely delicious, it’s one of the most nourishing foods you can put on your plate. It’s rich in heart-loving omega-3 fatty acids, supports brain health, reduces inflammation, and is packed with clean protein to keep you strong and satisfied. It’s also loaded with vitamin D for immune support and glowing skin. When you cook with wild salmon, you’re truly feeding your body and your spirit.
Over the years, I’ve prepared salmon in so many ways — grilled, baked, pan-seared, tossed into salads and bowls — but this recipe has become one of my favorites. It’s simple, vibrant, and lets the beautiful flavor of the fish shine. I have a feeling it’s about to become one of your favorites too.
First things first! Let’s get happy. Turn on your favorite music, kick off your shoes, and dance a little while you cook. Bless your food, smile big, and pour love into every step. You’re not just making dinner — you’re creating nourishment and joy for everyone at your table.
What you will need:
1 big salmon filet (skinless and thinly sliced lengthwise and then cut into 4 pieces)
8 asparagus parboiled
1 cup of ricotta
Zest of a whole lemon (using for stuffing and sauce)
Juice of two lemons (using for stuffing and sauce)
¼ cup chopped basil
4 minced garlic cloves(using for stuffing and sauce)
½ cup of butter
½ cup of chicken or vegetable broth
Cornstarch slurry (I use ¼ cup of cornstarch to ¼ cup of water)
Toothpicks or wooden skewers
Directions:
Preheat your oven to 375’F
I start by taking the skin off my salmon filet. I put my filet skin side up on a cookie rack with a baking sheet underneath. Boil a cup of water and pour it over the skin and let it sit til cool. This makes taking the skin off easy! Once the skin is off, I slice the filet length wise and cut the two length wise filet slices in two, so I have 4 pieces of salmon that will roll easily.
In a medium mixing bowl, add a cup of ricotta, zest of half a lemon, juice of half a lemon, ¼ cup of basil and 1 minced garlic clove. Add salt and pepper to taste.
In a medium sized sauce pan, I parboil my asparagus. I fill the pot up with enough water to cover asparagus and a pinch of salt. Bring the water to a boil and then throw your asparagus in the boiling water for 2 minutes. Take the asparagus out and put in an ice bath for a minute and let them air dry.
Salt and pepper one side of your salmon filets. On the other side, take your ricotta mixture and spread it evenly on the filets. Take 2 of parboiled asparagus and place them at one end of the salmon on the ricotta mixture side and roll them up in the salmon filet. Place two toothpicks or wooden skewers in the salmon roll to keep together while they bake.
Grease your pan in olive oil so the salmon roll will not stick to the pan. Bake for 15 - 20 minutes.
While baking your salmon rolls, you can start your lemon sauce.
Melt a ½ cup of butter in a small saucepan, add 1 ½ cups of lemon juice, the rest of your lemon zest, ½ cup of broth, 3 minced garlic cloves and a pinch of salt. Once brought to a boil, add your cornstarch slurry that you premade in a cup and slowly add it to thicken up your sauce.
I serve my salmon rolls on a crispy rice cake and then add my lemon sauce on top!
ENJOY!
Crispy Rice Cake items:
Mini waffle or pizzoli maker
2 cups of precooked jasmine or basmati rice
1 tablespoon of rice vinegar
½ tablespoon of sesame seed oil
Coconut oil to grease your waffle maker
Directions:
I normally have precooked rice in my fridge as it creates resistant starch and is easier to digest and doesn’t spike your blood sugar as much.
Combine your rice, rice vinegar and sesame oil together.
Grease your waffle maker and add half the size of your waffle maker of rice.
Place the lid down and wait until your rice is to your crispy liking!
