Salmon Cannelloni with Lemon Béchamel
Dive into a mouthwatering experience with our Salmon Cannelloni, where tender pasta tubes are generously filled with succulent salmon and a hint of fresh herbs. Topped with a zesty lemon béchamel that adds a creamy, citrusy kick, this dish is comfort food at its finest. Perfect for impressing your dinner guests or treating yourself to a gourmet night in!
Prep
15
min
Cook
35
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 400g d’épinards frais (14.1 oz)
- 1 gousse d’ail
- un citron
- 1 oignon
🥩Meat & Seafood(1)
- 2 pavés de saumon
🥛Dairy & Eggs(3)
- 50g de beurre (3.5 tbsp)
- 600ml de lait (20.3 fl oz)optionalcan be made vegan
- 250g de ricotta (8.82 oz)
🫙Pantry Staples(1)
- 50g de farine (0.4 cup)
🧂Spices & Seasonings(1)
- 1 cas de sel, et de raz El hanout
📦Other(1)
- Cannelloni
👨🍳 Instructions
- 1
Remove the skin from the salmon and cut it into pieces. Chop it in a food processor.
- 2
Slice the onion and cook the spinach with the onion, salt, pepper, and olive oil.
- 3
Chop the spinach.
- 4
In a bowl, mix the spinach, raw salmon, and ricotta, then place the filling in a piping bag or a freezer bag.
- 5
At the bottom of an oven-safe dish, add some liquid cream. Then stuff the cannelloni. Prepare the béchamel, pour it over the top, and bake with a bit of parmesan on top for 35 minutes at 180°C.
💡 Pro Tips
- ✓Pulse salmon in food processor for only 8-10 short bursts to achieve a coarse texture - over-processing creates a paste that makes dense, rubbery cannelloni filling.technique8-10 pulses
- ✓Cook spinach until moisture content drops to 15-20% by weight (squeeze out excess liquid) because wet spinach will make béchamel watery and prevent proper binding.ingredient15-20% moisture
- ✓Make béchamel with a 1:1:10 ratio (butter:flour:milk by weight) and cook roux to 165°F to eliminate raw flour taste while maintaining smooth consistency for coating.technique1:1:10 ratio, 165°F
- ✓Fill cannelloni tubes using a piping bag with ½-inch opening to prevent tearing the pasta and ensure even distribution - overstuffing causes bursting during baking.equipment½-inch opening
- ✓Bake at exactly 180°C for 35 minutes with foil for first 25 minutes, then uncovered for final 10 minutes to prevent salmon from overcooking while achieving golden top.timing25 minutes covered, 10 minutes uncovered
Share this recipe
Prep
15
min
Cook
35
min
Serves
4
people
Level
intermediate
Share this recipe
Salmon Cannelloni with Lemon Béchamel
Dive into a mouthwatering experience with our Salmon Cannelloni, where tender pasta tubes are generously filled with succulent salmon and a hint of fresh herbs. Topped with a zesty lemon béchamel that adds a creamy, citrusy kick, this dish is comfort food at its finest. Perfect for impressing your dinner guests or treating yourself to a gourmet night in!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 400g d’épinards frais (14.1 oz)
- 1 gousse d’ail
- un citron
- 1 oignon
🥩Meat & Seafood(1)
- 2 pavés de saumon
🥛Dairy & Eggs(3)
- 50g de beurre (3.5 tbsp)
- 600ml de lait (20.3 fl oz)optionalcan be made vegan
- 250g de ricotta (8.82 oz)
🫙Pantry Staples(1)
- 50g de farine (0.4 cup)
🧂Spices & Seasonings(1)
- 1 cas de sel, et de raz El hanout
📦Other(1)
- Cannelloni
👨🍳 Instructions
- 1
Remove the skin from the salmon and cut it into pieces. Chop it in a food processor.
- 2
Slice the onion and cook the spinach with the onion, salt, pepper, and olive oil.
- 3
Chop the spinach.
- 4
In a bowl, mix the spinach, raw salmon, and ricotta, then place the filling in a piping bag or a freezer bag.
- 5
At the bottom of an oven-safe dish, add some liquid cream. Then stuff the cannelloni. Prepare the béchamel, pour it over the top, and bake with a bit of parmesan on top for 35 minutes at 180°C.
💡 Pro Tips
- ✓Pulse salmon in food processor for only 8-10 short bursts to achieve a coarse texture - over-processing creates a paste that makes dense, rubbery cannelloni filling.technique8-10 pulses
- ✓Cook spinach until moisture content drops to 15-20% by weight (squeeze out excess liquid) because wet spinach will make béchamel watery and prevent proper binding.ingredient15-20% moisture
- ✓Make béchamel with a 1:1:10 ratio (butter:flour:milk by weight) and cook roux to 165°F to eliminate raw flour taste while maintaining smooth consistency for coating.technique1:1:10 ratio, 165°F
- ✓Fill cannelloni tubes using a piping bag with ½-inch opening to prevent tearing the pasta and ensure even distribution - overstuffing causes bursting during baking.equipment½-inch opening
- ✓Bake at exactly 180°C for 35 minutes with foil for first 25 minutes, then uncovered for final 10 minutes to prevent salmon from overcooking while achieving golden top.timing25 minutes covered, 10 minutes uncovered