Salmon Shells in Lemon Cream Sauce Recipe
Flaky steamed salmon fill large pasta shells, baked on diced bok choy and covered with a creamy lemon sauce and plenty of shredded cheddar cheese for a delicious meal. Add Salad.
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Ingredients
- 10 large pasta shells
- 12 ounces or 1 cup of steamed flaky 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 tablespoons 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 milk cheddar cheese
Directions
- 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, loosely packed in 1 cup.
- Put the salmon in large bowl.
- Add the ginger, garlic, salt, celery, saltines and beaten egg.
- Blend without shredding the salmon.
- Stuff 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
- -----------------------------------------------------------------\
- 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.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 5 servings | |
| Calories 188 | |
| Calories from Fat 135 | 72% |
| Total Fat 15.38g | 19% |
| Saturated Fat 9.29g | 37% |
| Trans Fat 0.02g | |
| Cholesterol 77mg | 26% |
| Sodium 439mg | 18% |
| Potassium 125mg | 4% |
| Total Carbs 9.93g | 3% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.59g | 0% |
| Protein 3.42g | 5% |
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