Sunday, April 27, 2014

Salmon Souffle's Recipe Box

Salmon Souffle is one of mom's recipes.  I've tweaked just a few of the ingredients in her recipes ever so slightly for a healthier option.  Basically they are the same and will not change the taste of my mom's original recipes.  I've added a star * to any ingredients I've substituted.

Let's begin with Salmon Souffle -


2 T whole wheat flour*
2 T butter
1 cup coconut milk*
2 egg yolks, beaten
2 T chopped fresh parsley
1 T minced onion
1/2 tsp sea salt*
dash pepper
16 oz ( 1 large can) of wild sockeye salmon, flaked or 1 lb. wild sockeye salmon ( cooked with skin removed)
2 egg whites, stiffly beaten


In a large saucepan, melt butter over low heat; stir in flour, gradually stir in milk.  Continue cooking, stirring constantly until thick, remove from heat.  Add a little of the hot mixture to the beaten egg yolks and return the egg yolk mixture to the sauce, stirring quickly to blend.  Add the parsley, onion, salt and pepper.

Stir in the flaked salmon and fold in egg whites and blend.  Pour into a lightly buttered 1 1/2 qt casserole baking dish.  Bake in a preheated oven at 325 degrees for 55-65 minutes or until golden brown and set.  Serves 6.

Serve as a main meal with a vegetable salad or for breakfast with fruit.   


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