Salmon dish with tortellini


November 08, 2006|By Julie Rothman | Julie Rothman,Special to The Sun

Jareene Barkdoll of Baltimore wrote looking for some "truly tasty" recipes that used canned salmon as an ingredient. She said that she usually makes salmon patties or salmon loaf but finds that they both can be dry and sometimes have a strong fish taste.

Susan Petrie of Owings Mills sent in some recipes that she has enjoyed over the years that use canned salmon in different ways. Her recipe for Salmon Tortellini Gratin, an easy one-dish meal, seemed interesting and worth a try. Thanks to the use of store-bought tortellini and Alfredo sauce, this dish can be whipped up in no time. I recommend making it with red canned salmon, which I find in general has a milder flavor than the pink. This creamy dish reminded me of old-fashioned comfort food like tuna noodle casserole.

Salmon Tortellini Gratin

Makes 3 (1 1/2 cups) servings

one 9-ounce package refrigerated cheese-filled tortellini

1 1/2 cups frozen broccoli florets, large pieces cut up

one 10-ounce container refrigerated light Alfredo sauce

one 6-ounce can boneless, skinless pink or red salmon, drained and flaked

1 tablespoon butter

1/4 cup Italian-style bread crumbs

Cook tortellini to desired doneness as directed on package, adding broccoli during the last 4 minutes of cooking time. Drain; return to saucepan.

Add Alfredo sauce and salmon; mix well. Cook and stir over medium heat until thoroughly heated. Spoon into ungreased shallow 1-quart casserole or gratin dish. In small bowl, combine butter and crumbs; mix well. Sprinkle over top.

Broil 4 to 6 inches from heat for 1 to 2 minutes or until topping is golden brown.

Per serving: 646 calories, 31 grams protein, 35 grams fat, 20 grams saturated fat, 53 grams carbohydrate, 3 grams fiber, 169 milligrams cholesterol, 1,109 milligrams sodium


Candace Montague of Ellicott City is looking for a recipe for a cake that her father enjoyed as a child. He called it a "mayonnaise" cake and described it as a type of spice cake with raisins in it. It, of course, was made with mayonnaise.

Mary Jane Halsor of Baltimore is looking for a recipe for applesauce cookies that was printed in the paper not too long ago. The recipe was one from the World War II era and contained substitutions for items that were in short supply or rationed.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@balt

The nutritional analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

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