Salmon Stuffed Shells

Salmon Stuffed Shells.

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Pasta is always a comforting and satisfying meal but in the springtime I find that we don't want a heavy lasagne  style dish and I often find myself using salmon or prawns. Although French people seem to love pasta I can't seem to find the giant pasta shells. When I went back to the UK in December I managed to find them and brought a few bags back. If you can't get them where you are you can order them from Bellavita who sell fantastic Italian ingredients in the UK. If you order any item  through this link  with my code of 22112704 you will receive a discount whilst supporting the running of this site in a modest way!

I used frozen salmon portions which I defrosted and poached in milk for about 5 minutes until lightly cooked through. Drain the liquid from the salmon to use for the sauce then flake the salmon and combine with creme fraiche, seasoning and fresh dill.

Cook the pasta for about 2/3 of the cooking time, drain and cool. In the meantime make the sauce by combining  the salmon milk, butter and flour in a saucepan and whisk over a medium heat until thickened. Stir in some grated cheese, seasoning  and some grated nutmeg then pour the sauce into a large ovenproof dish.

Fill the pasta shells with the salmon mixture and place salmon side up then arrange the broccoli around the shells.

Sprinkle with Parmesan and more grated cheese if liked and bake in the oven for about 20 minutes.

I think this is a great dish for spring and asparagus or prawns would work well too.

If you like these Salmon Stuffed Shells you might like Linguine with Prawns and Asparagus

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Table of Contents

Salmon Stuffed Shells

Amanda Wren-Grimwood

Giant pasta shells filled with poached salmon and creme fraiche on a bed of cheese sauce then baked with broccoli and cheese.

5 from 4 votes

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Prep Time 20 mins

Cook Time 30 mins

Total Time 50 mins

Course Main Course

Cuisine Italian

Servings 4

Calories 1172 kcal

Ingredients

  

1x2x3x

• 750 g salmon fillets
• 500 g giant pasta shells (24)
• 500 ml milk
• 25 g butter
• 25 g flour
• 250 ml creme fraiche
• 1 broccoli florets quartered
• seasoning
• 1/4 tsp nutmeg
• 100 g cheese grated
• 25 g Parmesan grated
• 1 tbsp fresh dill or 1 tsp dried

Instructions

 

• Poach the salmon in the milk for 5 minutes until lightly cooked then drain the milk into a saucepan and flake the salmon before mixing with the creme fraiche and dill. Season to taste. 
• Cool the broccoli until just cooked and cook the pasta for 2/3 of the cooking time, according to the instructions. Drain and cool. 
• Make the cheese sauce by adding the flour and butter to the reserved milk then whisking over a medium heat until thickened. Add the grated cheese, check the seasoning and add the nutmeg before pouring onto the base of an oven proof dish.
• Spoon the salmon mixture into the shells and arrange in the dish before adding the broccoli.
• Add the grated Parmesan and more cheese if liked then bake at 180 for 20 minutes.

Nutrition Facts

Salmon Stuffed Shells

Amount Per Serving

Calories 1172 Calories from Fat 414

% Daily Value*

Fat 46g71%

Saturated Fat 21g131%

Cholesterol 192mg64%

Sodium 544mg24%

Potassium 1955mg56%

Carbohydrates 117g39%

Fiber 8g33%

Sugar 14g16%

Protein 72g144%

Vitamin A 2070IU41%

Vitamin C 136.1mg165%

Calcium 584mg58%

Iron 4.9mg27%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword broccoli, pasta, salmon

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