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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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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