Salmon Manicotti

This dish is light flavorful and even those who shy away from fish will enjoy it.

[cooked-sharing]
Yields8 Servings
 1 Box Manicotti
For the Sauce:
 2 tbsp Butter, cut into pieces
 1 cup Flour
 1 cup Dry White Wine
  cup Water
 ¼ cup Heavy Cream
 2 tsp Finely Grated Fresh Lemon Zest
 ¼ tsp Black Pepper
For the Salmon:
 2 tbsp Butter
 1 Shallot, finely chopped
 Salt, to taste
 ½ tsp Black Pepper
 30 oz Salmon Fillet Cubes
1

Heat butter in a small heavy saucepan over low heat. Butter will foam; cook until foam subsides. Add flour and cook, whisking, 2 minutes. Add wine and water in a slow stream, whisking, then bring to a boil, whisking constantly. Reduce heat and simmer, whisking occasionally, 5 Minutes. Stir in cream, zest, and pepper, and then remove from heat.

2

Bring 4 quarts water to a boil. Add kosher salt. Cook manicotti until al dente about 12 Minutes.

3

Drain and allow manicotti to dry a bit.

4

Heat butter in a large skillet. Add shallots and saute until golden. Add salmon cubes and cook just until seared on the outside, 2 to 3 Minutes. Season generously with salt and pepper.

5

Remove from heat.

6

Put oven rack in middle position and preheat oven to 425 degrees F. Butter a 9x13 glass or ceramic baking dish and spread half of sauce in dish.

7

Pack salmon mixture into manicotti, pushing toward the center.

8

Place in the baking dish, arranging to fit all. Spoon the remaining sauce over manicotti.

9

Bake until salmon is just cooked through and sauce is bubbling, 15 to 20 Minutes.

10

Serve immediately.

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Ingredients

 1 Box Manicotti
For the Sauce:
 2 tbsp Butter, cut into pieces
 1 cup Flour
 1 cup Dry White Wine
  cup Water
 ¼ cup Heavy Cream
 2 tsp Finely Grated Fresh Lemon Zest
 ¼ tsp Black Pepper
For the Salmon:
 2 tbsp Butter
 1 Shallot, finely chopped
 Salt, to taste
 ½ tsp Black Pepper
 30 oz Salmon Fillet Cubes

Directions

1

Heat butter in a small heavy saucepan over low heat. Butter will foam; cook until foam subsides. Add flour and cook, whisking, 2 minutes. Add wine and water in a slow stream, whisking, then bring to a boil, whisking constantly. Reduce heat and simmer, whisking occasionally, 5 Minutes. Stir in cream, zest, and pepper, and then remove from heat.

2

Bring 4 quarts water to a boil. Add kosher salt. Cook manicotti until al dente about 12 Minutes.

3

Drain and allow manicotti to dry a bit.

4

Heat butter in a large skillet. Add shallots and saute until golden. Add salmon cubes and cook just until seared on the outside, 2 to 3 Minutes. Season generously with salt and pepper.

5

Remove from heat.

6

Put oven rack in middle position and preheat oven to 425 degrees F. Butter a 9x13 glass or ceramic baking dish and spread half of sauce in dish.

7

Pack salmon mixture into manicotti, pushing toward the center.

8

Place in the baking dish, arranging to fit all. Spoon the remaining sauce over manicotti.

9

Bake until salmon is just cooked through and sauce is bubbling, 15 to 20 Minutes.

10

Serve immediately.

Salmon Manicotti

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