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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
 
Prep time
Cook time
Total time
 
Large pasta shells are stuffed with salmon patty mixture and topped with a creamy lemon sauce with shredded mild cheddar cheese on top.
Author:
Recipe type: Seafood
Cuisine: American
Serves: 5
Ingredients
  • STUFFING
  • 10 pasta shells, large
  • 1 14.75 ounce can pink salmon, drained, skin and fat removed and rinsed with water
  • 1 tablespoon carrot, finely grated
  • 1 tablespoon onion, finely grated
  • 1 egg, beaten
  • 4 saltines, finely crushed
  • 1 tablespoon mayonnaise
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon Netta Belle's Choice Ground Black Pepper
  • ---------------------
  • CREAMY LEMON SAUCE
  • 3 tablespoons butter
  • 4 tablespoons all-purpose unbleached flour
  • 1¼ cup chicken broth, such as Swanson's 99% Fat Free Chicken Broth
  • ½ cup heavy cream or Carnation Evaporated Milk, undiluted
  • 3 tablespoons lemon juice
  • ¼ teaspoon nutmeg, freshly grated
  • 1 cup mild cheddar cheese, shredded
Instructions
  1. Preheat oven 350 F. Grease a 9 x 13 oven proof casserole dish.
  2. Cook 10 large pasta shells as instructions on the package. Rinse in water and set aside.
  3. Add the drained, rinsed salmon into a large bowl.
  4. Add the stuffing ingredients and blend well.
  5. Fill each shell with the salmon mixture.
  6. Set shells into the greased casserole.
  7. MAKE THE LEMON SAUCE
  8. Melt butter in a saucepan that will hold 2 cups.
  9. Blend in the flour with a whisk until thickened.
  10. Gradually whisk in the chicken broth and cream or evaporated milk.
  11. Using a whisk, stir constantly while cooking to a smooth and medium thick sauce.
  12. Remove from heat.
  13. Add the lemon juice and nutmeg, blend.
  14. Pour the sauce over the stuffed salmon shells.
  15. Sprinkle the shredded cheddar cheese on top.
  16. Bake 350 F for 20 minutes, until browned and bubbly.
  17. 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® 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.

 

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® Spices, bring you great 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.com.  All rights reserved.