Salmon Shells in Lemon Sauce Recipe

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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.


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Prep time:
Cook time:
Servings: 5 Servings
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Ingredients

Cost per serving $1.48 view details

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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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%
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