On 9/30/2013 11:48 AM, Janet Bostwick wrote:
> On Mon, 30 Sep 2013 10:42:02 -0400, jmcquown >
> wrote:
>
>> 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
>
> Thank you for that. It's a perfect solution to all the salmon I have
> in the freezer.
> Janet US
>
You're welcome! It's really quite tasty.

Jill