Salmon Soufflé
Source of Recipe
BBR
Recipe Introduction
Posted by: DorothyR_in_Maliboo
List of Ingredients
1 tablespoon olive oil
1 large onion, finely chopped
3 garlic cloves, finely minced
6 ounces washed, chopped chard, stems removed
2 cups prepared, seasoned mashed potatoes
2 teaspoons dried dill weed
1 (14-ounce) can wild Alaskan salmon, drained, bones and skin discarded
2 eggs, separated
2 tablespoons freshly grated Parmesan cheese
Recipe
Heat oven to 350 degrees. Mist a 9-inch square baking pan with nonstick spray and set aside.
Heat oil in a large nonstick skillet. Saute onion for a minute or two, then turn heat down to low and caramelize onion for 10-15 minutes, stirring occasionally. Onion will be nicely browned. During last 1 minute of cooking, add garlic and sauté.
Add chard to skillet on top of onion and continue to cook for another 5 minutes or so, tossing occasionally, until chard is wilted. Remove from heat.
In a large bowl, mix mashed potatoes, onion-greens mixture, dill weed, drained salmon and egg yolks. In a separate bowl, whip egg whites until soft peaks form. Gently fold beaten whites into the potato mixture. Scrape mixture into prepared baking pan, sprinkle with Parmesan and bake, uncovered, for 30-35 minutes.
Remove from oven, let rest 5 minutes, and serve.
Serves 6.
Note: Make sure your mashed potatoes are well seasoned. If they aren’t, the soufflé might be too bland
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