Salmon Broccoli Salad In Shells Recipes

Steps:

• 1. Cook broccoli pouch as directed on package. Drain cool.2. Cook pasta shells to desired doneness as directed on package. Drain return to saucepan. Cover with cold water to cool.3. In medium bowl, combine cooked broccoli, salmon, tomatoes and green onions. Add salad dressing, mayonnaise and parsley stir gently to coat.4. Line 4 individual plates with lettuce. Drain water from cooked pasta shells. Spoon about 1/4 cup salmon mixture into each shell. Arrange stuffed shells over lettuce.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 340 * Calories from Fat: 160 * % Daily Value: Total Fat: 18 g 28% * Saturated Fat: 3 g 15% * Cholesterol: 25 mg 8% * Sodium: 570 mg 24% * Total Carbohydrate: 31 g 10% * Dietary Fiber: 3 g 12% * Sugars: 4 g * Protein: 14 g * Vitamin A: 15% * Vitamin C: 45% * Calcium: 6% * Iron: 25% * Dietary Exchanges: 2 Starch, 1 Lean Meat, 3 Fat or 2 Carbohydrate, 1 Lean Meat, 3 Fat

Steps:

• Heat the oven to 425 degrees. In a small bowl, whisk 3 tablespoons sesame oil with the soy sauce, vinegar, honey, ginger and garlic until smooth. Set the glaze aside.
• Place the broccoli florets and 1 1/2-inch scallion segments on a sheet pan. Drizzle with 1 tablespoon olive oil and the remaining 1 tablespoon sesame oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper, toss well and roast for 5 minutes.
• While the broccoli and scallions roast, place the salmon fillets on a plate and pat dry with paper towels. Brush all over with olive oil and sprinkle with salt and pepper.
• Toss the broccoli and scallions and move to the edges of the pan, clearing spaces in the center for the salmon fillets. Place the salmon fillets, evenly spaced, on the center of the pan. Brush the fillets generously with the glaze.
• Return the pan to the oven and roast until the salmon is cooked through but still slightly rare in the center, about 12 minutes.
• Squeeze the lime over the broccoli and sprinkle with salt. Scatter the sliced scallions and sesame seeds over the salmon, and serve hot.

Steps:

• Cook broccoli, drain and cool.
• Cook pasta shells to desired doneness, drain and cover with cold water to cool.
• In bowl, combine cooked broccoli, salmon, tomatoes and onions. Add ranch, mayo and parsely. Stir gently to coat.
• Drain water from cooked shells. Spoon about 1/4 cup salmon mixture into each shell.
• Can refrigerate to cool more, or serve immediately.