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

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 mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Entree

Cuisine American

Servings 4 servings

Ingredients

  

1x2x3x

• 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.

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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.