Sunday, September 05, 2010

Salmon Stuffed Shells

Salmon Stuffed ShellsI'll be laying low until Tuesday but this recipe I made up this week ought to hold you until then . . . made it up myself and it was a huge hit. Even my non-salmon loving boy ate it and asked for more.

You'll notice that this recipe calls for a Shirley J mix which is an item I was sent to review months ago. I keep meaning to mention it to you because I've used it so much but it keeps slipping my mind.

Anyway, I can't say enough good stuff about this mix--it's a bag of powdered white "universal" sauce which is just what it says--a universal sauce. It can be used as a soup base or a white sauce base or an alfredo base, I've used it TONS of times all over the place and not only does it taste wonderful but it's just so darn handy I'm not sure how I've cooked so long without it. My large bag has lasted a long time because 1 powdered cup makes 4 cups cooked (just add water).

If you don't have it in your area though, you can substitute a simple bottle of alfredo sauce, your choice of brand. But seriously--I'd get this mix if you're at all interested. It's great to have on hand and great for home storage.

2 tablespoons olive oil
1/2 medium onion
1 tablespoon minced garlic
1 small zucchini, finely diced
1 salmon fillet, broiled and flaked
1 1/2 teaspoon tarragon
1 1/2 cup chopped fresh spinach
1 teaspoon salt
1/2 teaspoon fresh ground pepper
8 ounces Neufchatel (low fat cream cheese)
4 cups Shirley J universal sauce mix, made up and ready to go (or a bottle of alfredo sauce will do)
1 box of large pasta shells--cooked and drained. 16 ounces I think.
parmesan for topping

Saute the onion, garlic and zucchini in the olive oil until onion is soft and translucent. Add the salmon, tarragon, spinach, salt and pepper and cook just until the spinach begins to wilt. Add the cheese and heat through until it's soft and mixed in.

Spoon the stuffing mix into the waiting shells and set in a greased baking dish. Pour the alfredo sauce or Shirley J mix over the top and sprinkle with parmesan cheese. Bake at 350 for 20 minutes or until golden brown.

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Jill in MA said...

This looks and sounds so yummy! I must make this!

Kristen M. said...

Seems like a great (i.e. less expensive) way to stretch the salmon into a meal for the entire family. Sounds delicious too.

Linda Stahr said...

I make my own alfredo sauce... and I already know how many calories are in that! This sounds divine - and I really don't want to think about how many calories are in THIS!

Maya @ Completely Coastal said...

I have to make this too! I'll be on the conservative side with the sauce, and I'm sure it still will taste great!

jacjewelry said...

Looks good - and I am generally not a big salmon fan! Love the idea of a universal mix. :)

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kkryno said...

Hello! I found your site via Glacier Racing. He was drooling (I mean talking) about your recipe. We made it that night with a few minor modifications due to the fact that I didn't want to go to the store. It was delicious!

Thanks for sharing it.

page2 said...

I made this and it was really good. I realized halfway into the recipe that I should have picked up two bottles of alfredo at the store, but had only gotten one. I added about a cup of milk to it to make the sauce go farther, and I thought it turned out good. I will definitely be making this again. Also, I'll bet the filling could be made in advance and refrigerated to make less work near dinner time.