Salmon Stuffed With Lemon Ricotta Recipe
Salmon Stuffed With Lemon Ricotta combines tender salmon with a creamy lemony filling and a spicy sweet chili sauce drizzle. Comfort food with a kick. I love the contrasts in colour and taste. And the simplicity of the recipe doesn't hurt either. Dinner on the table in less than 30 minutes.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings (change as needed): 2
- 2 salmon fillets, about 1 -1 1/2 inches thick
- 2 tsp olive oil
- salt and pepper
- 1 chopped green onion
- sweet chili sauce for drizzling
- 1/2 cup ricotta cheese (I like extra smooth)
- 2 tsp lemon zest (1 lemon)
- 1/2 tbsp lemon juice
- 2 finely chopped green onions
- 1/4 tsp kosher salt
- 1/8 tsp ground pepper
PREHEAT OVEN or toaster oven to 425F. Line pan with foil and spray with oil.
MAKE RICOTTA FILLING: In a small bowl, mix ricotta, lemon zest and juice, green onion, salt and pepper. Set aside.
PREPARE AND STUFF SALMON: With a sharp knife, cut a pocket along one side of salmon fillet leaving one inch on each end. Don't cut through the other side. Stuff 1/4 cup ricotta mixture into pocket of each fillet. Set fillets on pan, skin side down. Press down gently to distribute filling in each pocket. Drizzle with olive oil. Generously sprinkle with salt and pepper. Sprinkle green onions on top. Roast for 12-15 minutes, depending on thickness of salmon, just until salmon is opaque.
FINISH AND SERVE: Remove from oven. To remove skin from bottom of fish, slip a spatula between skin and fish and slide it along the length of the salmon. Lift it to platter, leaving skin on foil. Drizzle on sweet chili sauce and serve.