Salmon and asparagus rolls with dill sauce

An easy, elegant way to make fish your dish!

I love dishes that look fancy but are actually pretty easy to prepare and this one fits the bill. Salmon and asparagus are a classic pairing and the dill sauce offers the perfect bright pop of flavour to finish off the dish. We like to enjoy the salmon rolls over hot cooked rice but they would be equally delicious over pasta or mashed potatoes. If you’re a fan of salmon, as I am, you might also enjoy this Niçoise-style roasted salmon and vegetables and this steak spice crusted salmon.

Ingredients

Salmon:

• 10 fresh asparagus spears, ends trimmed
• 1 thick boneless salmon fillet (about 6-8 ounces / 170-226 g), skin removed
• A few grinds each of salt and pepper
• 3/4 cup (188 g) smooth ricotta
• 1/2 teaspoon Dijon
• 1/4 cup (25 g) grated Parmesan cheese
• 1/2 teaspoon dried dill
• 1 teaspoon finely grated lemon zest

Dill sauce:

• 1 tablespoon (14 g) butter
• 1 tablespoon (7.5 g) all-purpose flour (regular or gluten-free)
• 1/2 cup (125 mL) chicken or vegetable broth
• 1 teaspoon white sugar
• 1 1/2 teaspoons dried dill
• 2 tablespoons (30 mL) fresh lemon juice
• 1 tablespoon (15 mL) white wine (optional)
• 1 egg yolk
• Few pinches salt and pepper

Method

• Place the asparagus spears in a pan of hot water that has been brought to a boil and removed from heat. Cover and let sit 5 minutes then transfer asparagus to a bowl of ice water. Let sit 3 minutes then remove from water and pat to dry. Set aside.
• If baking immediately, preheat oven to 425F. Line a small baking tray or casserole dish with parchment paper.
• Lay the salmon on a cutting board and slice in half horizontally to make 2 thin fillets. Season both sides of the salmon pieces with a few pinches of salt and pepper.
• In a small bowl, stir together the ricotta, Parmesan, dill, Dijon and lemon zest until smooth.
• Spread half of the ricotta mixture evenly over each salmon fillet, leaving a one-inch (2.5 cm) border free on each end.
• Lay 5 blanched asparagus spears across the middle of each fillet; they will stick out on either side.
• Roll the salmon tightly around the asparagus, placing the rolls seam-side down on the prepared baking sheet.
• At this point the salmon rolls can be covered and refrigerated for up to 8 hours prior to baking. Preheat oven to 425F when ready to continue.
• When ready to bake, lightly brush the tops of the salmon with olive oil then transfer to the preheated oven. Bake for 15–20 minutes, or until the salmon is cooked through and has an internal temperature (of the fish, not the asparagus) of 145F when measured with an instant-read thermometer.
• While the salmon bakes, melt the butter in a small saucepan over medium heat. Sprinkle flour over top and stir to blend well then cook for 2 minutes.
• Slowly stir in broth, sugar, dill, lemon juice and wine; whisk if needed to form a smooth sauce. Let cook a few more minutes till thickened.
• In a small bowl, whisk egg yolk. Slowly add 1/4 cup (60 mL) of the hot broth mixture to the yolk, whisking continuously. Add another 1/4 cup (60 mL) in the same fashion, then return the yolk mixture to the pan and whisk to combine. Cook 3-5 more minutes, stirring often, until smooth and thick. Taste sauce and add salt and pepper, to taste. Remove from heat; cover and keep warm.
• To serve, put hot, cooked rice (or pasta or potatoes) in two broad bowls. Place a baked salmon roll on top then drizzle sauce over. Serve hot.

Makes 2 servings; recipe can easily be multiplied.