Salmon Cannelloni

If you are craving a warm comforting dinner tonight, but don’t want to overeat, we’ve got you covered. These Salmon Cannelloni are the definition of no-guilt comfort food…and they’re also packed with protein and taste unapologetically delicious?

Ingredients

  • 2 medium purple eggplants
  • 2 cans (170g each) Gold Seal Wild Pink Salmon Skinless / Boneless, drained 
  • 2 tbsp extra virgin olive oil
  • 1 small white onion
  • 3 garlic clove, thinly sliced
  • 1 tsp chili flakes
  • 1 28 oz can of tomatoes (or substitute 1 jar Authentica Siciliana Tomato Sauce)
  • 1 cup ricotta cheese
  • 1⁄2 cup blanched spinach- chopped
  • 2 tbsp fresh basil, finely chopped
  • 1 lemon, juiced
  • Parmesan, to garnish

Directions

  1. Preheat oven to 350 F.
  2. Cut the stem off the eggplant and cut slices lengthwise, about ½ inch thick.
  3. Lay the eggplant on a baking sheet and season with salt. Let rest for 20-30 minutes to draw out any excess moisture. Pat dry with paper towel.
  4. Heat 1 tbsp olive oil in a frying pan over med-high heat and fry the eggplant slices until golden brown on each side.
  5. Remove from pan and season with salt and pepper.
  6. Make the sauce:
    • Heat 1 tbsp olive oil over med-low heat. Sauté onion until translucent. Add garlic and chili flakes and cook until fragrant. 
    • Add tomatoes and break up with a spoon. Season with salt and pepper. Simmer for 20-25 minutes.
    • OR Save time by substituting this sauce with 1 jar of Authentica Siciliana Tomato Sauce.
  1. While sauce is simmering, in a large mixing bowl combine salmon, ricotta, spinach, basil and lemon juice, mix well. 
  2. Place 2-3 Tbsp of cheese filling on eggplant slice and roll over the cheese filling.
  3. Place in a greased baking pan with the seam side down.
  4. Add tomato sauce to the baking dish and place rolled eggplant cannelloni in dish.
  5. Bake in 350 F oven covered for 40 minutes. 
  6. Garnish with grated Parmesan cheese.