Salmon Cannelloni With Pumpkin Sauce – a delicious recipe with garlic, fresh ginger, Olive oil, milliliters, vegetable broth, salt. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
["Chop the garlic and ginger. Heat some oil in a saucepan and cook the garlic and ginger.", "Stir in the pumpkin puree then add 125ml white wine and vegetable broth. Cook for 15 minutes on medium heat.", "Preheat oven on 400F", "Boil cannelloni in salted water for 3-5 min. Dry them well once they are cookied", "Wash and dry the fish filets. Cut into bite-size dices.
2
Stir together fish, pumpkin seeds ricotta and salt, pepper. Chop the parsley and stir in as well.", "Puree or mix the pumpkin sauce with an electric mixer and season to taste.", "Pour half of the sauce in an oven dish", "Fill the cannelloni with the fish filling and arrange them in the oven dish. Pour the rest of mixture on top of the cannelloni.", "Bake for 30minutes."]
455
kcal
Calories
25
g
Fat
20
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 2 garlic clove, 1 tablespoon fresh ginger, Olive oil for cooking, 500g pumpkin puree, and more.
Yes, Salmon Cannelloni With Pumpkin Sauce falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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