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Receta Cannelloni with Salmon

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1 voto | 2479 views

A really yummy Mix of pasta and Salmon and peppers.!
lol.
I did not make this at work, I made it at home on my day off and ate it all alone. lol.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 4
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Ingredientes

Cost per serving $2.52 view details
  • 8 cannelloni tubes
  • 15ml spoon olive
  • 1 small onion, chopped finely
  • 125g mushrooms, chopped finely
  • 1 green pepper, deseeded and chopped
  • 375g fresh salmon, skinned, boned and cut into small pieces
  • 15ml spoon chopped fresh mixed herbs
  • 1 medium size egg, beaten
  • 200g carton of virtually fat free Cottage Cheese or ricotta
  • 3 x 15ml spoons fresh wholemeal breadcrumbs
  • 50g reduced fat hard cheese, grated
  • salt and freshly ground black pepper
  • 1 red pepper, deseeded
  • fresh mint sprigs

Direcciones

  1. Preheat the oven to 200C, 400F,and lightly oil an ovenproof dish.
  2. Cook the cannelloni in plenty of boiling salted water according to the packet instructions. Drain on kitchen paper.
  3. Meanwhile, heat the oil in a large pan and gently cook the onion, mushrooms and pepper for 5-10 minutes until soft. Add the salmon and herbs, cover and cook for 5-10 minutes. Season to taste.
  4. In a small bowl, beat together the egg and cottage cheese and season to taste.
  5. Fill the cannelloni tubes with the fish stuffing using a small spoon or piping bag. Arrange in the prepared dish.
  6. Pour over the fromage frais mixture and sprinkle the breadcrumbs and cheese on top. Bake in the oven for 20 minutes until golden.
  7. Cut the red pepper into small diamond shapes and blanch in boiling water for 2 minutes. Drain. Serve the cannelloni garnished with the red pepper and mint.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 217g
Recipe makes 4 servings
Calories 341  
Calories from Fat 217 64%
Total Fat 24.26g 30%
Saturated Fat 8.16g 33%
Trans Fat 0.0g  
Cholesterol 113mg 38%
Sodium 171mg 7%
Potassium 580mg 17%
Total Carbs 5.3g 1%
Dietary Fiber 1.5g 5%
Sugars 2.92g 2%
Protein 25.07g 40%
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