Salmon Shells in Lemon Cream Sauce Dinner
This recipe is very similar to a previous recipe posted as Salmon Shells in Lemon Sauce. The difference is in the stuffing of the pasta shells. Instead of using the canned salmon, I microwave-steamed the salmon filet, 12 ounces with the skin on. I removed the skin and fat from the cooked salmon and use a loosely packed 1 cup measure.
Salmon filled pasta shells on a bed of bok choy
Salmon Shells in Lemon Cream Sauce
Ingredients
- 10 large pasta shells
- 12 ounces of steamed salmon or 2- 4 inch x 2 inch frozen salmon steaks 1 cup of cooked flaked salmon
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1 teaspoon grated fresh ginger
- 1 teaspoon grated garlic clove
- 1/2 teaspoon sea salt
- 1/4 cup of steamed finely diced celery
- 1/4 cup finely crushed saltines
- 1 beaten egg
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- CREAMY LEMON SAUCE
- 4 tablespoon butter
- 4 tablespoon all-purpose unbleached flour
- 1 cup 99% fat free chicken broth
- 1/2 cup cream or 1/2 cup undiluted evaporated milk
- 3 tablespoon lemon juice
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon hot pepper sauce
- 1 cup shredded mild cheddar cheese
Instructions
- Preheat oven 350 F.
- Grease 9 x 9 oven proof casserole dish
- Cook 10 large pasta shells according to instructions on package.
- Rinse in cold water and set aside.
- Steam the salmon with lemon juice and water in the microwave 3 minutes, until just flaky.
- Drain and remove the skin and fat from the salmon, discard.
- Measure the flaked salmon, use a loosely packed 1 cup.
- Put the salmon in large bowl.
- Add the ginger, garlic, salt, celery, saltines and beaten egg.
- Blend without shredding the salmon.
- Stuff into the large pasta shells, set aside.
- Put 1 cup of diced bok choy on the bottom of the greased casserole.
- Place the filled pasta shells on top.
- Set aside while making the lemon sauce.
- --------------------------------------------------------------------------------------
- CREAMY LEMON SAUCE
- Melt butter in one-quart sauce pan.
- Blend in the flour with a whisk until a smooth paste.
- Gradually add the chicken broth, whisk until smooth.
- Stir in the cream or undiluted evaporated milk.
- Stir constantly until the sauce is smooth and thicken.
- Remove from heat.
- Blend in the lemon juice and nutmeg.
- Pour sauce over the stuffed salmon shells.
- Sprinkle shredded cheese on top.
- Bake 350 F for 30 minutes, or until browned and bubbly.
- Let rest 5 minutes before serving.
Notes
One-dish meal: Salmon Shells in Lemon Cream Sauce
Salmon Shell with Lemon Cream Sauce dinner
Orange Coconut Walnut Bowl
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