Salmon Stuffed Pasta Shells with Creamy Cucumber Dill Dressing

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Salmon Stuffed Pasta Shells with Creamy Cucumber Dill Dressing
Serves 4
This great salmon recipe can be served both cold or hot and either as an appetizer or main entree. The salmon stuffed pasta shells can be made a day ahead for your use the following day.
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For the Stuffed Shells
  1. 1 dz. Large Pasta Shells
  2. As Needed Boiling Salted Water
  3. 1 lb. Salmon Fillet
  4. 2 stalks Green Onion, chopped
  5. 1 pinch Celery Seed
  6. 1 pinch Granulated Garlic
  7. To Taste Salt & Pepper
  8. 1 pkg. Nino's Spring Mix Greens
For the Dressing
  1. 1/2 cup Nino's Dill & Onion Dip
  2. 1/2 cup Nino's Fresh American Ranch Dressing
  3. 3/4 cup English Cucumber, peeled, seeded & cubed
  4. 1 clove Garlic
  5. To Taste Salt & Pepper
For the Stuffed Shells
  1. Cook pasta shells in (gently) boiling salted water until al dente. Rinse in cold water and drain off all water.
  2. Cook salmon fillet by any method you wish (broiling, sauteing, steaming, or even microwaving), then chill, break into 1/2" pieces and add green onions, granulated garlic, celery seed, salt & pepper.
  3. Stuff each pasta shell until full and set aside.
  4. Serve salad with a nest of Spring Mix Greens topped with 3 Salmon Stuffed Shells napped with the Creamy Cucumber Dill Dressing.
For the Dressing
  1. Blend all of the dressing ingredients together until smooth and creamy.
Notes
  1. This salad also goes well with shaved fennel, red onions, hard cooked eggs and capers.
Nino Salvaggio https://www.ninosalvaggio.com/