Salmon and Dillilah- For Big Al
Salmon and Dillilah
(Baked shell pasta with salmon in a lemon - dill sauce)
12 oz medium shell pasta, uncooked (about 5 cups dry)
1 can (10-3/4 oz) reduced - fat cream of chicken soup, undiluted
3/4 cup 1% milk
3/4 cup shredded, reduced-fat Swiss cheese (3oz)
1-1/2 tbsp. chopped, fresh dill
2 tsp. grated lemon zest*
1/2 tsp. Dry mustard powder
1/4 tsp. black pepper
1 can (7-1/2 oz) skinless, water-packed pink salmon, drained
1 tbsp. each grated Parmesan cheese and chopped, fresh parsley
Cook shells according to the package instructions. Drain. Rinse with cold water and drain again. Set aside.
In a large saucepan, combine soup, milk, cheese, dill, lemon zest, mustard powder and black pepper. Cook over medium-high heat until the cheese is melted. Stir in salmon. Remove from the heat. Add pasta shells to sauce in pot and mix well.
Spray a 2-quart casserole dish with a non-stick spray. Add shells and sauce and spread evenly. Sprinkle with Parmesan cheese and parsley. Cover with foil and bake at 350 degrees for 20 minutes. Stir before serving.
Makes about 4 to 6 servings
Hint. Do not use canned salmon; instead use chopped, cooked salmon steaks or fillets.
Meal Contains- 343 calories
6.1 grams fat
2.9 grams Sat Fat
20.2 grams of protein
48.5 carbs
1.1 grams fiber
23.6 mg cholesterol
445.9 mg sodium
Note* What is lemon zest?
Lemon Zest is the yellow outermost skin layer of a lemon. The oil in the zest gives a distinctive lemon taste and scent to all sorts of dishes. To grate the lemon zest, first wash the lemon well, and then rub it against the small holes of a cheese grater. Avoid grating the white pith beneath the skin, since it's quite bitter. You can do this for oranges as well.
I hope that this helps you out Big Al. And everyone else who likes salmon.
Later,
Tobey
