Salmon Cannelloni Recipes

Salmon Cannelloni

Ingredients of Salmon Cannelloni

Salmon fillets. skin removed, cut into 1 lb 454 g

Chopped fresh spinach leaves 2 cups 500 mL

Smoked salmon cream cheese 1/2 cup 125 mL

Lemon juice 1 tbsp. 15 mL

Salt 1/2 tsp. 2 mL

Pepper 1/4 tsp. 1 mL

Rose pasta sauce 1 cup 250 mL

Fresh lasagna sheets (about 6 x 8 inches, 15 x 20 cm,each) , see Note 4 4

Rose pasta sauce 1 1/2 cup 375 mL

How to Salmon Cannelloni

Combine first 7 ingredients in large bowl. Stir.

Spread first amount of pasta sauce in greased 8 x 8 inch (20 x 20 cm) baking dish.

Cut lasagna sheets in half crosswise into 6 x 4 inch (15 x 10 cm) rectangles. Soak in warm water for about 2 mintes until softened. Pat dry.

Spread about 1/3 cup (75 mL) salmon mixture over 1 pasta rectangle, leaving 1 inch (2.5 cm) space along 1 short edge. Roll up, jelly roll-style, from opposite short edge. Place, seam-side down, in baking dish. Repeat with remaining pasta and salmon mixture. Pour se cond amount of pasta sauce over rolls. Bake, covered , in 350 F (175 C) oven for about 50 minutes until salmon is cooked and pasta is tender. Let stand, uncovered , for 10 minutes. Makes 8 cannelloni

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Shrimp Jambalaya Penne Recipes

Shrimp Jambalaya Penne

Ingredients of Shrimp Jambalaya Penne

Cooking oil 2 tsp 10 mL

Chorizo sausage,casing removed 1/2 lb. 225 g

Chopped celery 1 cup 250 mL

Chopped green pepper 1 cup 250 mL

Chopped onion 1 cup 250 mL

Garlic clive,minced 2 2

Dried basil 1 tsp. 5 mL

Dried oregano 1 tsp. 5 mL

Ground cumin 1 tsp. 5 mL

Cayenne pepper 1/4 tsp. 1 mL

Groung allspice 1/4 tsp. 1 mL

Con of diced tomatoes (with juice) 28 oz. 796 mL

Bay leaves 2 2

Water 12 cups 3 L

Salt 1 1/2 tsp. 7 mL

Penne pasta 3 1/2 cups 375 mL

Uncooked medium shrimp 1 lb 454 g

How to Shrimp Jambalaya Penne

Heat cooking oil in large frying pan on medium. Add sausage. Scramble-fry for about 5 minutes until starting to brown.

Add next 9 ingredients. Stir. Cook for 5 to 10 minutes, stirring occasionally, until vegetables are almost tender.

Add next 3 ingredients. Bring to a boil. Simmer, uncovered, tof about 10 minutes until sauce has thickened.

Combine water and salt in Dutch oven. Bring to a boil. Add pasta. Boil, uncovered, for 13 minutes, stirring occasionally.

Add shrimp. Cook, uncovered, for about 2 minutes until shtimp turn pink and pasta is tender but firm. Drain. Add sausage mixture. Toss. Makes about 10 cups (2.5 L)

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Herbed Clam Linguine Recipes

Herbed Clam Linguine

Ingredients of Herbed Clam Linguine

Water 12 cups 3 L

Salt 1 1/2 tsp. 7 mL

Linguine 12 oz. 340 g

Olive (or cooking) oil 1 tbsp. 15 mL

Chopped green onion 2/3 cup 150 mL

Dry (or alcohol-free) white wine 1 cup 250 mL

Prepared chicken broth 1 cup 250 mL

Reserved clam liquid 1 cup 250 mL

Dried basil 1 tsp. 5 mL

Dried oregano 1 tsp. 5 mL

Dried thyme 1/2 tsp. 2 mL

Cans of whole baby clam,drained and liquid reserved 2 2

Block of cream cheese, cut-up, softened 8 oz. 250 g

Grated Romano cheese 1/4 cup 60 mL

How to Herbed Clam Linguine

Combune water and slat in Ducth oven. Bring to a boil. Add pasta. Boil, uncovered, for 9 11 minutes, stirring occasionally, until tender but firm. Drain. Return to same pot. Cover to keep warm.

Heat olive oil in large saucepan on medium. Add green onion and garlic. Cook , uncovered, for about 2 minutes, stirring often, until onion is softened.

Add next 7 ingredients. Stir. Bring to a boil. Reduce heat to medium-low. Simmer, uncovered for 20 minutes.

Add clam and crem cheese. Heat and stir for 5 to 7 minutes until cream sheese is melted.

Add Romano cheese and pasta. Toss. Let stand for 5 minutes. Makes about 8 1/2 cups (2.1 L)

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Lemon Cream Salmon Recipes

Lemon Cream Salmon

Ingredients of Lemon Cream Salmon

Water 12 cups 3 L

Salt 1 1/2 tsp. 7 mL

Spaghettini 12 oz. 340 g

Cooking oil 1 tsp. 5 mL

Finely chopped onion 1/2 cup 125 mL

Garlic cloves, minced 2 2

All-purpose flour 2 tbsp. 30 mL

Prepared chicken broth 1 cup 250 mL

Half-and-half cream 1 1/2 cups 375 mL

Salt 1/2 tsp. 2 mL

Pepper 1/4 tsp. 1 mL

Salmon fillets, skin removed, cut into 1/4 inch (6 mm) thick strips 1 lb. 454 g

Chopped fresh parsley 1 tbsp. 30 mL

Grated lemon zest 1 tbsp. 30 mL

How to Lemon Cream Salmon

Combine water and salt in Ducth oven. Bring to a boil. Add pasta. Boil, uncovered, for 9 to 11 minutes. stirring occasionally, until tender but firm. Drain. Return to same pot. Cover to keep warm.

Heat cooking oil in large frying pan on medium. Add onion and garlic. Cook for about 5 minutes, stirring often, until onion is softened.

Add flour. Heat and stir for 1 minute. Slowly add broth, stirring constantly, until boilling and thickened. Add next 3 ingredients. Stir.

Add salmon. Simmer for 3 to 5 minutes, stirring occasionally, until salmon flakes easily when tested with a fork. Add to pasta.

Sprinkle with parsley and lemon zest. Toss gently to combine. Makes about 7 cups (1.75 L)

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