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  • Salmon Shells in Lemon Sauce

    2 votes
    Salmon Shells in Lemon Sauce
    Prep: 30 min Cook: 20 min Servings: 5
    by Julia Ann Souders
    63 recipes
    >
    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

    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.
    3. Rinse in water and set aside.
    4. STUFFING
    5. Drain salmon, remove skin and fat and rinse in running water.
    6. Put the salmon into a large bowl.
    7. Add the stuffing ingredients and blend well.
    8. Fill each shell with with the salmon mixture.
    9. Set shells into the greased casserole.
    10. MAKE THE LEMON SAUCE
    11. Melt butter in a sauce pan that will hold 2 cups.
    12. Blend in the flour with a whisk until thickened.
    13. Gradually whisk in the chicken broth and cream or evaporated milk.
    14. Using a whisk, stir constantly while cooking to a smooth and medium thick sauce.
    15. Remove from heat.
    16. Add the lemon juice and nutmeg, blend.
    17. Pour the sauce over the stuffed salmon shells.
    18. Sprinkle the shredded cheddar cheese on top.
    19. Bake 350 F for 20 minutes, until browned and bubbling.
    20. Let cook for 5 minutes before serving.

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