Category Archives: Seafood

Fish, shellfish, etc.

Stuffed Salmon Shells in Lemon Sauce

Salmon Shells in Lemon Sauce

Salmon Shells in Lemon Sauce with Cheese on top.

 

Stuffed Salmon Shells

The large pasta shells were stuffed with canned salmon, a blend of vegetables topped with creamy lemon sauce and shredded mild cheddar cheese before putting into the oven. The lemon sauce adds a slight tart flavor to the stuffed salmon shells.

Salmon Shells in Lemon Sauce

Stuffed Salmon Shells in Lemon Sauce and Cheese

 

Salmon Shells in Lemon Sauce

Julia Ann
Large pasta shells are stuffed with salmon patty mixture and topped with a creamy lemon sauce with shredded mild cheddar cheese on top.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Seafood
Cuisine American
Servings 5

Ingredients
  

  • STUFFING

Instructions
 

  • Preheat oven 350 F. Grease a 9 x 13 oven proof casserole dish.
  • Cook 10 large pasta shells as instructions on the package. Rinse in water and set aside.
  • Add the drained, rinsed salmon into a large bowl.
  • Add the stuffing ingredients and blend well.
  • Fill each shell with the salmon mixture.
  • Set shells into the greased casserole.
  • MAKE THE LEMON SAUCE
  • Melt butter in a saucepan that will hold 2 cups.
  • Blend in the flour with a whisk until thickened.
  • Gradually whisk in the chicken broth and cream or evaporated milk.
  • Using a whisk, stir constantly while cooking to a smooth and medium thick sauce.
  • Remove from heat.
  • Add the lemon juice and nutmeg, blend.
  • Pour the sauce over the stuffed salmon shells.
  • Sprinkle the shredded cheddar cheese on top.
  • Bake 350 F for 20 minutes, until browned and bubbly.
  • Let cool for 5 minutes before serving

Notes

The sauce is adapted from Claiborne, Craig, The New York Times Menu Cook Book, 1966. p.134........Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes, outstanding herbs and spices 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.
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The evolution of Stuffed Salmon Shells in Lemon Sauce

I am sure we all have a menu to resort to at the end of  pay period. Mine was making tuna casserole, using noodles, peas and a can of tuna, maybe with a can of mushroom soup. After about 3 months of that recipe, my husband informed me he did not like tuna.  So I switched to salmon patties for awhile. Well,  50 year later, tried salmon patties again.  After a couple of meals, decided best to look for another recipe to use canned salmon.  It was the development of Stuffed Salmon Shells in Lemon Sauce with cheese.

Stuffed Salmon Shells in Lemon Sauce

Stuffed Salmon Shells in Lemon Sauce

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Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipeso for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2021 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

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

Julia Ann
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.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Entree
Cuisine American
Servings 4 servings

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.
Tried this recipe?Let us know how it was!

 

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.

Steamed Salmon with Bok Choy

 

Salmon and Bok Choy, Microwave Steamed

Salmon and bok choy before microwave steaming.

Salmon and bok choy before microwave steaming.

How do you buy your salmon?  I really like it fresh, though sometimes for economy and time-saving, frozen from a ‘big box store’ is easiest.   I always look to see how and where the salmon grew up.  When possible, I will get a fresh large filet and cut into serving sizes and freeze remainder for later use. Most of my recipes for salmon are broiled or baked, sometimes sautéed.  The Microwave Steamed Salmon and Bok Choy is a one dish meal with no extra oil or fat added. When using frozen salmon filets, thaw in  refrigerator. To prepare, wash and remove scales from salmon, rinse and dry.

Washing and cleaning the scales off the salmon filet.

Washing and cleaning the scales off the salmon filet.

Diet wise, it is smart to eat salmon at least once a week.  The omega-3, high in protein, and vitamins D, B12 and 6 are all found in the salmon. Canned salmon has all the same nutrients plus calcium because the bones are included.  When first married, salmon patties were the last resort meal before the next pay-day.  I am sure some of you can relate.

There are so many vegetables available that I did not see when first married, soon to be 50 years ago.  Bok choy is one.  Bok choy, also known as Chinese cabbage.  It is good in stir-fry, addition to chicken soup or even chicken broth for a light soup.  It is a vegetable to be eaten raw in salads or in coleslaw  Bok choy is a zero calorie recommended vegetable.  It is rich in vitamins A, C and K  as well as potassium and calcium to name a few.

Thoroughly wash bok choy stalks and leaves to remove dirt and grit.  Cut the wide stalks in half lengthwise and slice both the white stalk and leaves into 1/2-inch pieces. Put the bok choy in the bottom of a microwave dish.  Lay the salmon filets on top.

In a small bowl, mix the ginger, reduced-sodium soy sauce and lemon juice.  Pour over the filets and bok choy.  Cover the dish with plastic wrap, leaving a corner uncovered to vent.

Microwave the salmon and bok choy 5-9 minutes on high.  The salmon will be light pink in the center and tender when done.  Lightly prick the filets with a fork to test for flakiness.

 Microwave Steamed Salmon with Bok Choy

Microwave Steamed Salmon with Bok Choy

Julia Ann
A healthy one-dish meal without extra oil or fat added. Gain the benefits of omega-3 and protein of salmon and zero bok choy calories.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 9 minutes
Total Time 29 minutes
Course Seafood
Cuisine Asian
Servings 2

Ingredients
  

  • 2 5-6 ounce frozen or fresh salmon filets

Instructions
 

  • Prepare in a microwave casserole.
  • Wash and remove scales from salmon, marinate in 1-2 tablespoons lemon juice.
  • Thoroughly wash bok choy to remove dirt and grit.
  • Cut leaves and stalk in half lengthwise, slice into 1/2-inch pieces.
  • Place bok choy in the bottom of casserole.
  • Drain and dry salmon, place on top of bok choy.
  • In a small bowl, mix the ginger, soy sauce and lemon juice.
  • Pour over salmon and bok choy.
  • Cover with plastic wrap, leaving corner uncovered to vent.
  • Microwave dish 5-9 minutes on high.
  • Salmon will be flaky when pricked with a fork to test for doneness.

Notes

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.
Tried this recipe?Let us know how it was!

 

For this particular meal, I roasted root vegetables to serve with the microwave steamed salmon with bok choy.

Microwave steamed salmon with bok choy and roasted root vegetables.

Microwave steamed salmon with bok choy and roasted root vegetables.

cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for 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.