Pasta Shells With Salmon Food

SALMON PASTA SALAD

Steps:

• In a large bowl, toss the pasta, salmon, tomatoes, cucumber and onion. For dressing, combine the oil, lemon or lime juice, dill, garlic, salt and pepper; mix well. Pour over pasta. Cover and chill. Serve over lettuce.

CREAMY SEAFOOD-STUFFED SHELLS

Steps:

• Cook pasta according to package directions. , Meanwhile, in a small skillet, saute green pepper and onion in 1 teaspoon butter until tender; set aside., In a large bowl, combine crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture., Preheat oven to 350°. Drain and rinse pasta; stuff each shell with 1 rounded tablespoon of seafood mixture. Place in a greased 13x9-in. baking dish. , In a small saucepan, melt remaining butter over medium heat. Whisk in flour and coarsely ground pepper; gradually whisk in remaining milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in Parmesan cheese., Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake, uncovered, 30-35 minutes or until bubbly.

SALMON & SHELLS SALAD

Steps:

• 1. Hard boil eggs...cool Pre-cook peas. Cool. Clean green onions, and celery. Slice thinly & set aside.
• 2. Peel cucumber, cut and dice up. Set aside.
• 3. Drain can of salmon, prepare salmon ready to add to salad. Set aside.
• 4. Cook pasta shells, according to package directions, for a salad. Drain add a little oil, one to two tablespoons, mix.and cool.
• 5. Mix mayo, yogurt, and horseradish sauce ...to your taste. Add veggies and cooked peas to cool pasta, then the dressing. Mix. Add salmon, toss gently.
• 6. Pile all into a pretty bowl. Top with cooked eggs. Cover and keep cool till serving time.
• 7. Picture of my cucumber plant. I picked the first cucumber today!!

SHELL PASTA SALAD WITH SALMON AND GREEN BEANS

Steps:

• Bring a large pot of salted water to a boil, add pasta and cook until al dente. Drain and rinse pasta under cold running water. Drain again and set aside.
• Blanch green beans in boiling water for 2 minutes. Drain and rinse under cold running water. Drain again and set aside.
• In food processor or through a sieve, puree cottage cheese. Combine with yogurt and lemon juice; mix well
• In a large bowl, combine pasta, green beans, yogurt mixture and dill; stir to mix. Discard skin from salmon and break into chunks; add to salad and stir gently to mix. Add pepper to taste. Line serving plate with lettuce leaves and mound salad on top.

CREAMY SALMON AND BASIL PASTA

Steps:

• Add the olive oil to a deep frying pan and heat on a medium-high flame. Add the spring onion and cook for 4 mins until soft.
• Next, add the celery to the pan and cook for a further 4 mins. Once the celery has softened, add the garlic to the pan and cook for a further 1 minute.
• Put the salmon in the pan and cook for 2-3 mins, turning as appropriate, then pour in the wine and continue on the heat until the salmon is cooked through and the wine has been mostly absorbed.
• Take off the heat. Break up the salmon into flakes and add the creme fraiche. Add a pich of salt and black pepper to taste. Mix in the tomatoes and the basil.
• Mix the pasta together with the sauce and serve.

SALMON SHELL PASTA SALAD

Steps:

• mix the dressing up
• make salad toss.
• pour over dressing toss
• chill or serve.

SALMON-STUFFED PASTA SHELLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a large baking dish lightly with 1 tablespoon olive oil.
• Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes.
• Meanwhile, heat 2 tablespoons oil in a well-seasoned frying pan over medium-high heat. Cook salmon with onion, garlic, dill, and parsley in the hot oil until it easily flakes with a fork, flipping once, about 10 minutes total. Add white wine and cream cheese. Fold into the fish mixture until everything is well coated. Season with salt and pepper.
• Drain pasta shells. Stuff shells with mixture and place into the prepared baking dish. Cover with foil.
• Bake in the preheated oven until bubbly and heated through, about 20 minutes.
• While the shells are cooking, mix half-and-half, wine, cream cheese, dill, butter, garlic, salt, and pepper together in a saucepan and cook the sauce over medium heat until butter and cream cheese have melted, 5 to 7 minutes.
• Remove shells from the oven and top with cream sauce. Serve.