Creamy Salmon Dill ShellsMarch 5, 2011
My dad is a spectacular fellow, so when he volunteered to guest post on here, how could I say no? Last weekend he pulled out this healthy, yet flavorful dinner for my mom. In his words: “Dinner came out pretty good. Very tasty.” He served this low-fat pasta dish with a tossed salad, broccoli, multigrain rolls, and some wine. Hope you enjoy it too!
You will need:
- 1 lb small pasta shells
- 2 shallots, finely chopped
- 8-oz bottle clam juice
- 1/2 c dry white wine
- 3/4 t dried thyme
- 1/2 t dried dill
- 1/2 lb salmon, cut into 3/4-inch pieces
- 1 1/2 c cucumber, peeled, seeded and sliced
- 3 T flour
- 1/4 c low-fat plain yogurt
- 1/2 c reduced fat sour cream
- 1 1/2 t Worcestershire sauce
- 3/4 t salt
- 1/4 t freshly ground pepper
- Boil water and cook pasta until just tender. Drain well.
- Meanwhile, in a large saucepan, combine shallots, clam juice, white wine, thyme and dill. Bring to a boil over medium heat. Reduce heat to a simmer.
- Add salmon and cucumber; cover and cook until salmon is just opaque, about 3 minutes. With a slotted spoon, transfer the salmon and cucumber to a plate.
- In a small bowl, combine the flour and yogurt until blended. Stir the yogurt mixture into the remaining claim mixture in the saucepan. Cook, stirring, until slightly thickened, about 2 minutes.
- Stir in the sour cream.
- Transfer the mixture to a large bowl, and stir in the Worcestershire, salt and pepper. Add the pasta and toss to combine.
- Add the salmon and the cucumber, tossing gently to combine.
- Divide among 4 bowls, and serve!