Category Archives: Sauces

Salmon Shells in Lemon Cream Sauce

Salmon Shells in Lemon Cream Sauce Dinner

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 filled pasta shells on a bed of bok choy

Salmon Shells in Lemon Cream Sauce

Flaky steamed salmon fill large pasta shells, bakes on diced bok choy and covered with a creamy lemon sauce and plenty of shredded cheddar cheese for a delicious meal, add the salad.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Entree
Cuisine: American
Servings: 4 servings
Author: Julia Ann

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
  • --------------------------------------------------------------------
  • 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

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”nettabelleschoice.com and cookbookinabox.com.All rights reserved.

 

Salmon Shells in Lemon Cream Sauce

One-dish meal: Salmon Shells in Lemon Cream Sauce

Salmon Shell with Lemon Cream Sauce

Salmon Shell with Lemon Cream Sauce dinner

 

Orange Coconut Walnut Bowl

Orange Coconut Walnut Bowl

 

 

 

 

 

 

 

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® , bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S.  Pat.  & Trdmk. Off.”Reg. “Trade-marks Canadian Intellectual Property.”nettabelle’schoice.com and cookbookinabox.com. All reihts reserved.

Maple Mesquite Bar-B-Que Sauce

®cookbookinabox® created  Maple Mesquite Bar-B-Que Sauce.  It is a new combination of flavors for a savory, aromatic new taste for meats, potatoes, eggs and as a sandwich condiment.  cookbookinabox® Menu 102 has a recipe for sweet and tangy Maple Mesquite Bar-B-Que Sauce highlighted on Turkey Sausage Meatloaf.  Sloppy Joes get a “kick-up” with the spicy sauce.  You probably have special dishes you would like to enhance with a good, sweet and tart sauce as an ingredient or condiment.  Check our products for Netta Belle’s Choice® Herbs and Spices, with cookbookinabox® menus and recipes in a recipe storage box.


Netta Belle's Choice Maple Mesquite Bar-B-Que Sauce
 
Prep time
Cook time
Total time
 
A piquant and savory sauce for meats, eggs, potatoes and as a condiment.
Author:
Recipe type: Sauces
Cuisine: American
Serves: 6 cups
Ingredients
  • 4 cups ketchup
  • 4 cups ketchup
  • ½ cup maple syrup
  • ½ cup maple syrup
  • ½ cup lemon juice
  • ½ cup lemon juice
  • ½ cup dark brown sugar
  • ½ cup dark brown sugar
  • 6 tablespoons soy sauce, light sodium
  • 6 tablespoons soy sauce, light sodium
  • ½ teaspoon hot sauce
  • ½ teaspoon hot sauce
  • ½ cup Dijon Mustard
  • ½ cup Dijon Mustard
  • ½ teaspoon onion powder
  • ½ teaspoon onion powder
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons mesquite liquid smoke
Instructions
  1. Put all ingredients in a large kettle, with a wire whisk, blend together.
  2. Cover and heat the sauce on medium heat to boiling; simmer for 30 minutes.
  3. Whisk frequently to prevent sticking or burning. The sauce will become thicker and darker in color.
  4. Wipe the underside of the lid to prevent some of the moisture from dropping into the sauce. Remove from heat.
Notes
The sauce can be poured into 3 pint jars or quart jars to be saved. When jars have cooled, store in refrigerator.

 

cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipesfor your cooking experience.

Netta Belle's Choice cookbookinabox

©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com  All rights reserved.

 

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