Salmon Shells in Lemon Sauce Recipe
Large pasta shells are stuffed with a salmon patty mixture and topped with a creamy lemon sauce and shredded cheddar cheese. Canned pink salmon dressed up for a quick evening meal.
Lemon sauce is adapted from Claiborne, Craig, The New York Times Menu Cook Book, 1966.
©2007-2014 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.
Ingredients
- STUFFING
- 10 pasta shells, large size
- 1 14.75 ounce can pink salmon
- 1 tablespoon carrot, finely grated
- 1 tablespoon onion, finely grated
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 teaspoon black pepper
- CREAMY LEMON SAUCE
- 3 tablespoons butter
- 4 tablespoons all-purpose unbleached flour
- 1 1/4 cups chicken broth, such as Swanson 99% Fat Free Chicken Broth
- 1/2 cup heavy cream or Carnation Evaporated Milk, undiluted
- 3 tablespoons lemon juice
- 1/4 teaspoon nutmeg, freshly grated
- 1 cup mild cheddar cheese, shredded
Directions
- Preheat oven 350 F. Grease a 9 x 13 oven proof casserole dish.
- Cook 10 large pasta shells as instructions on the package.
- Rinse in water and set aside.
- STUFFING
- Drain salmon, remove skin and fat and rinse in running water.
- Put the salmon into a large bowl.
- Add the stuffing ingredients and blend well.
- Fill each shell with with the salmon mixture.
- Set shells into the greased casserole.
- MAKE THE LEMON SAUCE
- Melt butter in a sauce pan that will hold 2 cups.
- Blend in the flour with a whisk until thickened.
- Gradually whisk in the chicken broth and cream or evaporated milk.
- Using a whisk, stir constantly while cooking to a smooth and medium thick sauce.
- Remove from heat.
- Add the lemon juice and nutmeg, blend.
- Pour the sauce over the stuffed salmon shells.
- Sprinkle the shredded cheddar cheese on top.
- Bake 350 F for 20 minutes, until browned and bubbling.
- Let cook for 5 minutes before serving.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 248g | |
| Recipe makes 5 servings | |
| Calories 443 | |
| Calories from Fat 266 | 60% |
| Total Fat 30.09g | 38% |
| Saturated Fat 14.67g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 156mg | 52% |
| Sodium 881mg | 37% |
| Potassium 434mg | 12% |
| Total Carbs 12.21g | 3% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.14g | 1% |
| Protein 31.66g | 51% |
