Lepp Farm Market in Abbotsford is holding a contest to win a $25 gift certificate.
To enter, find the related post on the Abbotsford News Facebook page and then comment with one ingredient and #BetterWhenShared.
Only one entry is permitted per person, but you can double your entry by sharing the contest with friends.
The contest ends at noon on Friday, July 7.
The recipe below is featured on Lepp Farm Market’s website and is a featured page in the Abbotsford News’ My City publication from June 16.
ASPARAGUS, BASIL AND RICOTTA STUFFED SALMON ROLLS WITH LEMON BUTTER SAUCE
It’s B.C. wild salmon season and these beautiful rolls stuffed with local asparagus are a delicious treat to serve at a dinner party, yet easy enough to make for a weeknight dinner. Don’t fear the stuffing and rolling; it comes together very easily and a little filling oozing out of the sides only adds to its rustic appeal.
4 (5 ounce) BC Wild salmon fillets, skins removed (this is a great way to use the tapered tail end)
Salt and pepper to taste
1 ¼ cup ricotta cheese (about 375 gm)
1/2 cup freshly grated Parmesan cheese
2 tbsp. fresh basil, chopped
zest of half a lemon
1/2 pound asparagus, pencil sized spears, trimmed slightly longer than width of fillet (3 per filet)
1 small shallot, finely diced, about ¼ cup
½ cup white wine or chicken broth
4 tbsp. cold butter, cubed
juice of half a lemon
1. Mix the ricotta and parmesan cheeses, fresh basil and lemon zest together, add ½ tsp. salt and and a good dash of pepper.
2. Season the salmon fillets with salt and pepper to taste, lay them down with the skin side up (skin now removed). Top with the ricotta mixture, three spears of asparagus and starting with the wide end, roll them up and place them on a parchment paper lined baking sheet with the seam side down.
3. Bake in a preheated 425F until the salmon is just cooked, about 10-14 minutes.
4. Meanwhile, add diced shallot and broth or wine to a shallow saucepan and simmer until all liquid is almost completely reduced, approximately 2 tablespoons or so of liquid left.
5. Take off the heat and add butter cubes, one at a time until melted before adding the next one. If necessary, return pan to lowest heat until butter is all incorporated but swirling in the cold butter will naturally thicken the sauce. Squeeze half a lemon into the sauce, and add salt and pepper to taste.
6. Serve the salmon rolls topped with the lemon butter sauce and optionally garnish with more basil and lemon zest.