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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Salmon / Number of Servings: 1 |
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Directions: Cook the manicotti according to package directions, drain and cool. Set
aside.
Poach the salmon steak (in broth or whatever), let cool, remove skin and
bones, and crumble the flesh into medium-small pieces.
Trim the bottoms of the asparagus and chop the green parts into 1/2"-1"
pieces. You don't have to cook them beforehand.
Combine the cheese, salmon flakes, asparagus and salt and pepper to taste
in a large bowl. Combine cream of asparagus soup with 1 can of milk and
add some of the resulting prepared soup to the cheese mixture. The
stuffing should be soft but not runny. Use this to stuff each tube of
manicotti. Place them side-by-side in a shallow baking dish. Pour the
rest of the soup over the pan and sprinkle Parmesan cheese on top. Bake
at 350 for 25 minutes or so. Serve with, what else, more steamed
asparagus!! YUM! (Asparagus was on sale for $1.29/# at Giant last week so
I got a bunch. It was the pencil-thin kind, too, not those big woody
things we'll be getting later on. Spring is on its way!
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