Ingredients :

• Salmon (300 g skinless fillets) — Choose thick fillets, not thin slices that dry out in the steamer in 3 minutes. After cooking, the center should remain slightly pink. Quality frozen salmon works very well — provided it’s properly thawed and patted dry before flaking, otherwise the filling becomes too wet and the cannelloni collapse.
• Ricotta (300 g) — Supermarket ricotta does the job. The important point: it shouldn’t release too much water. If it’s very liquid out of the tub, drain it for 15 minutes in a fine sieve before using. A filling that’s too wet results in cannelloni that burst open and empty during cooking.
• Zucchini flowers (4) — In season, you can find them at markets or specialty grocers. Out of season, skip them — the recipe holds up perfectly without. Definitely don’t cook them before chopping: they are fragile and lose their orange color in seconds of heat.
• Grated Parmesan (120 g) — Get real Parmesan and grate it yourself, not the fine powder in a bag. The difference in the sauce is immediate: it’s more flavorful and gratinates better. 120 g for 4 people is generous — and that’s intentional.