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
 
Prep time
Cook time
Total time
 
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.
Author:
Recipe type: Entree
Cuisine: American
Serves: 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
  • ½ teaspoon sea salt
  • ¼ cup of steamed finely diced celery
  • ¼ cup finely crushed saltines
  • 1 beaten egg
  • --------------------------------------------------------------------
  • CREAMY LEMON SAUCE
  • 4tablespoon butter
  • 4 tablespoon all-purpose unbleached flour
  • 1 cup 99% fat free chicken broth
  • ½ cup cream or ½ cup undiluted evaporated milk
  • 3 tablespoon lemon juice
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon hot pepper sauce
  • 1 cup shredded mild cheddar cheese
Instructions
  1. Preheat oven 350 F.
  2. Grease 9 x 9 oven proof casserole dish
  3. Cook 10 large pasta shells according to instructions on package.
  4. Rinse in cold water and set aside.
  5. Steam the salmon with lemon juice and water in the microwave 3 minutes, until just flaky.
  6. Drain and remove the skin and fat from the salmon, discard.
  7. Measure the flaked salmon, use a loosely packed 1 cup.
  8. Put the salmon in large bowl.
  9. Add the ginger, garlic, salt, celery, saltines and beaten egg.
  10. Blend without shredding the salmon.
  11. Stuff into the large pasta shells, set aside.
  12. Put 1 cup of diced bok choy on the bottom of the greased casserole.
  13. Place the filled pasta shells on top.
  14. Set aside while making the lemon sauce.
  15. --------------------------------------------------------------------------------------
  16. CREAMY LEMON SAUCE
  17. Melt butter in one-quart sauce pan.
  18. Blend in the flour with a whisk until a smooth paste.
  19. Gradually add the chicken broth, whisk until smooth.
  20. Stir in the cream or undiluted evaporated milk.
  21. Stir constantly until the sauce is smooth and thicken.
  22. Remove from heat.
  23. Blend in the lemon juice and nutmeg.
  24. Pour sauce over the stuffed salmon shells.
  25. Sprinkle shredded cheese on top.
  26. Bake 350 F for 30 minutes, or until browned and bubbly.
  27. Let rest 5 minutes before serving.
Notes
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 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® Spices, bring yougreat recipes, outstanding  herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2017 Netta Belle’s Choice® cookbookinabox®“Reg. U.S. Pat. & Trdmk.Off.”Reg. “Trade-marks Canadian Intellectual Property Office.”nettabelleschoice.com and cookbookinabox.comAll rights reserved.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: