Cannelloni with Salmon Recipe
A really yummy Mix of pasta and Salmon and peppers.!
lol.
I did not make this at work, I made it at home on my day off and ate it all alone. lol.
Ingredients
- 8 cannelloni tubes
- 15ml spoon olive
- 1 small onion, chopped finely
- 125g mushrooms, chopped finely
- 1 green pepper, deseeded and chopped
- 375g fresh salmon, skinned, boned and cut into small pieces
- 15ml spoon chopped fresh mixed herbs
- 1 medium size egg, beaten
- 200g carton of virtually fat free Cottage Cheese or ricotta
- 3 x 15ml spoons fresh wholemeal breadcrumbs
- 50g reduced fat hard cheese, grated
- salt and freshly ground black pepper
- 1 red pepper, deseeded
- fresh mint sprigs
Directions
- Preheat the oven to 200C, 400F,and lightly oil an ovenproof dish.
- Cook the cannelloni in plenty of boiling salted water according to the packet instructions. Drain on kitchen paper.
- Meanwhile, heat the oil in a large pan and gently cook the onion, mushrooms and pepper for 5-10 minutes until soft. Add the salmon and herbs, cover and cook for 5-10 minutes. Season to taste.
- In a small bowl, beat together the egg and cottage cheese and season to taste.
- Fill the cannelloni tubes with the fish stuffing using a small spoon or piping bag. Arrange in the prepared dish.
- Pour over the fromage frais mixture and sprinkle the breadcrumbs and cheese on top. Bake in the oven for 20 minutes until golden.
- Cut the red pepper into small diamond shapes and blanch in boiling water for 2 minutes. Drain. Serve the cannelloni garnished with the red pepper and mint.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 217g | |
| Recipe makes 4 servings | |
| Calories 341 | |
| Calories from Fat 217 | 64% |
| Total Fat 24.26g | 30% |
| Saturated Fat 8.16g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 113mg | 38% |
| Sodium 171mg | 7% |
| Potassium 580mg | 17% |
| Total Carbs 5.3g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.92g | 2% |
| Protein 25.07g | 40% |
