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Creamy Salmon Dill Shells

March 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

Then you…

  1. Boil water and cook pasta until just tender. Drain well.
  2. 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.
  3. 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.
  4. 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.
  5. Stir in the sour cream.
  6. Transfer the mixture to a large bowl, and stir in the Worcestershire, salt and pepper. Add the pasta and toss to combine.
  7. Add the salmon and the cucumber, tossing gently to combine.
  8. Divide among 4 bowls, and serve!
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One comment

  1. Go Steve!!



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