On 9/30/2013 8:51 AM, Tom Del Rosso wrote:
> A supermarket has small scrap pieces of fresh salmon fillet for $2 per
> pound. It's pre-packed but fresh, and I hardly ever have it because it's so
> damn expensive.
>
> I just fried some and broiled some, and that's good enough really, but what
> else? Maybe I could grind it. What else can you do with four-bite-size
> pieces of salmon? The image of something with avacado is vaguely forming
> but it's too hazy.
>
>
I wish I could find a deal like that! South Carolina isn't exactly the
salmon capitol of the US. Heh. I use canned salmon for this, but I see
no reason why you couldn't finely chop the salmon scraps.

Salmon Stuffed Pasta Shells

14-16 jumbo shell macaroni
1 egg, beaten
1 c. ricotta cheese
3 Tbs. chopped onion
2 Tbs. minced parsley
1/4 tsp. salt
1 c. canned salmon, drained and flaked
grated lemon zest
1/4 c. light cream or whole milk

Dill Sauce:

1-1/2 Tbs. butter
1-1/2 - 2 Tbs. all purpose flour
1/4 tsp. salt
1/8 tsp. pepper
1 c. light cream
3 Tbs. freshly snipped dill or 2 Tbs. dried dill weed
1 Tbs. lemon juice

Melt butter in a small saucepan and whisk in flour with salt and pepper;
stir until well blended. Add cream and cook until thickened to desired
consistency. Add the lemon juice and dill and stir until well blended,
about 1 minute. Remove saucepan from heat.

Cook shells according to package directions; drain well. Set aside,
separated on waxed paper so they don't stick together. Combine egg,
ricotta, onion, parsley, lemon zest, salt and flaked salmon. Add the
light cream or milk to the bottom of a large baking dish. Fill each
pasta shell with a heaping tablespoonful of the salmon filling. Arrange
the shells in a 13X9 baking dish. Cover with foil and bake at 350F for
30 minutes. Before serving, spoon the cream sauce over the top.

Jill