"todd" > wrote in message
oups.com...
> thing that I have a LOT of....grilled salmon.
>
> I'm at a total loss on this one. What can I do with cooked grilled
> salmon?
>
> It has to be something that I can freeze, as I have too much to eat
> before it goes bad.
>
> Thanks in advance for any tips,
> -todd
>
Just freeze it as is. When you're ready to use it, you can flake it to make
salmon patties or a salmon salad (much like chicken salad) or simply reheat
it. Maybe salmon with pasta... I have this stuffed salmon pasta dish which
calls for flaked salmon. I'll admit I used canned but hey, you have the
better item

Stuffed Salmon Pasta with Dill Sauce

12-14 jumbo shell pasta, cooked per package directions
1 egg, beaten
1 c. ricotta cheese
1/4 small minced onion
2 Tbs. chopped fresh parsley
1/4 tsp. salt & pepper
1 cup salmon, flaked
grated lemon zest
(dill sauce recipe to follow)

Cook the pasta shells according to package directions. Drain well and cool
on waxed paper separately to keep the shells from sticking together. In a
mixing bowl combine egg, ricotta, onion, parsley, salt & pepper, lemon zest
and the flaked salmon. Fill each pasta shell well with the filling. Place
in a lightly greased baking dish and pour a little water around the bottom
to keep the pasta moist. Cover with foil and bake at 350F for 25-35
minutes.

Meanwhile make the dill sauce:

1-1/2 Tbs. butter
1-1/2 Tbs. all purpose flour
dash of salt and pepper
1 cup light cream or half & half
3 Tbs. snipped fresh dill weed or about 2 tsp. dried
1 Tbs. lemon juice

Melt butter in a small saucepan over medium heat. Stir in flour, salt,
pepper. Remove saucepan from heat and gradually stir in the cream or half &
half, stirring until the mixture is smooth. Return to heat. Bring just to
boiling, then reduce heat and stir constantly about 1 minute until sauce is
thickened. Remove from heat and add the dill weed and the lemon juice.
Blend well. Spoon sauce over the stuffed salmon pasta.

Jill