Salmon In Shells Recipes

SALMON-STUFFED PASTA SHELLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a large baking dish lightly with 1 tablespoon olive oil.
• Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes.
• Meanwhile, heat 2 tablespoons oil in a well-seasoned frying pan over medium-high heat. Cook salmon with onion, garlic, dill, and parsley in the hot oil until it easily flakes with a fork, flipping once, about 10 minutes total. Add white wine and cream cheese. Fold into the fish mixture until everything is well coated. Season with salt and pepper.
• Drain pasta shells. Stuff shells with mixture and place into the prepared baking dish. Cover with foil.
• Bake in the preheated oven until bubbly and heated through, about 20 minutes.
• While the shells are cooking, mix half-and-half, wine, cream cheese, dill, butter, garlic, salt, and pepper together in a saucepan and cook the sauce over medium heat until butter and cream cheese have melted, 5 to 7 minutes.
• Remove shells from the oven and top with cream sauce. Serve.

BAKED SALMON IN POTATO SHELLS

Steps:

• Flake the salmon and try removing all bones and skin as much as possible.
• Slice tops of of the potatoes and scoop out. Put the shells **skin of the potatoes** off to the side. In a bowl, mash the potato meat, adding the milk and seasonings.
• Add the salmon. Mix lightly.
• Stuff the potato shells with the potato and salmon mixture.
• Top it off with the bread crumbs. Dot with the butter.
• Bake at 400* for 25 minutes.

SALMON IN SHELLS

Steps:

• * Heat butter or margarine in saucepan and add flour stir for 3 minutes. Add chicken bouillon and liquid cook, stirring occasionally, until sauce thickens, about 10 to 15 minutes. Stir some of the hot sauce into beaten yolks, return mixture to saucepan, stir over heat for 3 minutes. Season with salt and pepper to taste. Remove from heat. Cook pasta according to package directions drain and set aside. Simmer carrots, 1 cup onions, and 1/4 cup water in saucepan for 10 to 15 minutes until carrots are almost crisp-tender. Add peas and simmer for 2 minutes or until liquid has evaporated. Salt and pepper lightly. In skillet, sauté remaining 1 cup onion, green pepper, celery, parsley, and basil in butter or margarine for 3 minutes. Carefully blend in salmon and 3/4 cup Béchamel Sauce. Taste for seasoning. Fill each shell, mounding slightly. Grease 9 x 13-inch baking dish pour 1/2 cup milk in bottom. Add half of the carrots and peas, and arrange filled shells on top of this mixture surround with remaining vegetables. Thin remaining Béchamel Sauce with 1/2 cup milk, spoon over shells and vegetables, top with mozzarella. Cover with foil place in preheated 350° F oven for 20 to 30 minutes or until heated through. Remove foil and place under broiler for 3 minutes or until lightly browned.

PASTA SHELLS WITH SALMON

Steps:

• Cook pasta, drain and toss with a little oil and set aside.
• Combine salmon, ricotta, half of the parmesan, half of the basil, salt and pepper.
• Stuff the pasta shells with this mixture and place on a serving platter or baking dish.
• Bring cream and wine to the boil, reduce heat and simmer.
• Add remaining parmesan cheese and basil and pour over pasta.
• Cover with foil and bake for 10-15 minutes in a moderate oven.

CREAMED SALMON ON TOAST

Steps:

• In a saucepan or skillet, melt butter over medium heat. Whisk in flour, stirring constantly, until a smooth paste is formed. Gradually add milk and reserved liquid from peas, stirring constantly, until a smooth thick gravy is formed.
• Flake salmon into a bowl, breaking apart any large pieces. Stir salmon and peas into the sauce carefully with a wooden spoon to avoid mashing the peas. Cook until heated through. Adjust seasoning with salt and pepper.
• Toast bread in toaster oven or broiler pan. Butter, if desired, and top with salmon mixture.

SMOKED SALMON BARQUETTES

Steps:

• Make dough:
• Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.
• Squeeze a small handful: If it doesn't hold together, add remaining ice water, 1/2 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
• Turn out mixture onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and divide into 2 pieces, then flatten each piece into a 4-inch square. Chill squares, wrapped in plastic wrap, until firm, at least 1 hour.
• Make barquette shells:
• Keeping remaining dough chilled, roll out 1 piece on a lightly floured surface into a 13-inch square. Arrange 12 barquette molds close together on a work surface and drape rolled-out dough over molds. Roll a lightly floured rolling pin over molds to cut dough, then lightly press into molds. Repeat with remaining dough, then prick each shell several times with a fork and chill all shells in a shallow baking pan until firm, about 30 minutes.
• Preheat oven to 375°F.
• Arrange barquette molds close together in shallow pan and cover with parchment. Put pie weights on top of parchment (over molds) and bake in middle of oven until edges of shells are pale golden,about 15 minutes. Carefully remove parchment and weights and bake shells until golden, 7 to 10 minutes more. Cool shells in molds on a rack 10 minutes, then remove from molds and cool completely.
• Prepare filling while shells bake and cool:
• Stir together onion, lemon juice, and a pinch of salt in a bowl and let stand at room temperature 30 minutes. Stir in salmon, sour cream, butter, zest, and pepper.
• Assemble barquettes:
• Fill each barquette shell with a scant teaspoon salmon mixture and top with a scant 1/4 teaspoon caviar.