Leek And Salmon Souffle Recipes

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LEEK AND SALMON SOUP



Leek and Salmon Soup image

This is a soup that beautifully disguises the amount of veggies. My kids adore it. This is also the only way they will happily eat salmon. It's so tender and blends in so well with the leeks and veggies that they are happy when this turns up every 2 weeks or so. Serve with crusty bread to sop up the remains.

Provided by Allyson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 1h15m

Yield 6

Number Of Ingredients 14

2 tablespoons vegetable oil
3 leeks, white and light green parts only, thinly sliced
2 small yellow onions, thinly sliced
2 shallots, thinly sliced
4 cloves garlic, minced
1 teaspoon salt
5 cups vegetable stock, divided
2 large yellow potatoes, sliced
1 small head cauliflower, broken into small florets
2 carrots, sliced
1 cup heavy cream
1 pound skinless salmon fillet, cut into large chunks
salt and cracked black pepper to taste
½ (2.8 ounce) package French-fried onions, or to taste

Steps:

  • Heat oil in a large pot over medium heat. Add leeks, onions, and shallots. Add garlic and salt. Cook and stir until all is well wilted and soft, but not browned, about 3 minutes.
  • Pour 4 cups of stock into the pot; add potatoes, cauliflower, and carrots. Bring to a boil, reduce heat to low, and cook until carrots and potatoes are soft, about 20 minutes. Insert a hand blender into the soup and blend until creamy-smooth. Add more broth if too thick; the soup should be the consistency of thick bisque.
  • Stir cream into the soup; cook until heated through but not boiling. Add salmon; cook and stir until it flakes apart, 5 to 6 minutes. Season with salt and pepper. Pour into bowls and sprinkle onions on top.

Nutrition Facts : Calories 425.5 calories, Carbohydrate 31.1 g, Cholesterol 86.8 mg, Fat 25.8 g, Fiber 3.8 g, Protein 18.7 g, SaturatedFat 11.5 g, Sodium 782.1 mg, Sugar 5 g

SALMON SOUFFLE



Salmon Souffle image

This is an old stand-by in our house. It is so simple to make and everyone loves it. The glorious end result makes you look like a cooking star. I found the recipe years ago in my SIL's Harrowsmith cookbook.

Provided by redplaid huf

Categories     Lunch/Snacks

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

3 tablespoons butter
3 tablespoons flour
1 cup milk
1 teaspoon salt
pepper (to taste)
1 (6 ounce) can salmon, flaked and bones crushed
3 eggs, separated

Steps:

  • Melt butter in small sauce pan.
  • Add flour, milk, salt and pepper.
  • Boil until thick and then remove from heat.
  • Add salmon and slighty beaten egg yolks.
  • Beat egg whites until stiff and fold inches.
  • Pour into greased souffle dish or other deep baking dish.
  • Bake at 350 for 20-25 minutes or until golden brown.

Nutrition Facts : Calories 244.3, Fat 16.4, SaturatedFat 8.4, Cholesterol 190.5, Sodium 772.5, Carbohydrate 7.6, Fiber 0.2, Sugar 0.2, Protein 16.1

SALMON WITH LEEKS



Salmon with Leeks image

This classic duo makes a delicious spring dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 40m

Number Of Ingredients 5

8 medium leeks, (about 3 pounds), whites and light-green parts only, quartered lengthwise and halved crosswise, cleaned
2 tablespoons olive oil
Coarse salt and freshly ground pepper
1 1/2 pounds salmon fillet, halved lengthwise then crosswise
Lemon wedges, for serving

Steps:

  • Preheat oven to 450 degrees. On a large rimmed baking sheet, toss leeks with oil; season with salt and pepper. Roast, tossing once, until beginning to soften, 12 to 15 minutes.
  • Remove leeks from oven, toss with pan juices to coat, and push to edges of baking sheet. Arrange salmon pieces in center, and season generously with salt and pepper.
  • Return to oven; roast until salmon is just opaque throughout, 10 to 15 minutes (depending on thickness). Serve salmon with leeks and lemon wedges.

Nutrition Facts : Calories 352 g, Fat 15 g, Protein 28 g

SPEEDY SALMON AND LEEK ONE-POT



Speedy salmon and leek one-pot image

Foolproof microwave fish in just 3 trouble-free steps

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 25m

Number Of Ingredients 7

700g leeks , finely sliced
3 tbsp olive oil
2 tbsp wholegrain mustard
2 tbsp clear honey
juice of half a lemon
250g pack cherry tomatoes , halved
4 skinless salmon fillets , about 175g/6oz each

Steps:

  • Cook the leeks: Put the leeks into a large microwave dish and sprinkle over 2 tablespoons water. Cover the dish with cling film and pierce a couple of times with a fork. Cook on 850W for 3 minutes, then leave to stand for 1 minute.
  • Make the sauce: Whisk the olive oil, mustard, honey and lemon juice together and season with a little salt and pepper. Scatter the tomatoes on top of the leeks and spoon over half the sauce.
  • Cook the salmon: Lay the salmon fillets side by side on top of the vegetables and spoon the remaining sauce over them. Replace the cling film and continue cooking on 850W for 9 minutes. Leave to stand for a couple of minutes before serving.

Nutrition Facts : Calories 471 calories, Fat 29 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 0.54 milligram of sodium

SMOKED SALMON SOUFFLéS



Smoked salmon soufflés image

These non-scary, freezer-friendly soufflés can be baked ahead, then reheated in the oven before serving

Provided by Sara Buenfeld

Categories     Dinner, Starter

Time 1h

Number Of Ingredients 11

40g butter
25g plain flour
300ml milk
85g Philadelphia cheese
2 tsp chopped dill
3 large eggs, separated
85g smoked salmon, chopped
zest ½ lemon
6 tsp crème fraîche
2 large slices smoked salmon
dill sprigs

Steps:

  • Put the butter, flour and milk in a pan and cook, stirring over the heat until thickened. Stir in the cheese, in small spoonfuls, and the dill; season to taste, then beat to incorporate.
  • Heat oven to 200C/180C fan/gas 6. Butter 6 x 150ml soufflé dishes and line the base with baking paper. Stir the egg yolks into the sauce, add the chopped salmon and lemon. Whisk the egg whites until stiff, then carefully fold into the salmon mix. Spoon into the dishes and bake in a tin half-filled with cold water for 15 mins until risen and golden. Cool; don't worry if they sink.
  • To freeze, cool completely, then overwrap the dishes with baking paper and foil. They will keep in the freezer for 6 weeks. Thaw for 5 hrs in the fridge.
  • When ready to serve, very carefully turn the soufflés out of their dishes, peel off the lining paper and place on squares of baking paper. Top with the crème fraîche and bake for 10-15 mins at 200C/180C fan/gas 6 until the soufflés start to puff up. Quickly top each with a frill of salmon and a dill sprig. Serve on their own or with some dressed salad leaves.

Nutrition Facts : Calories 237 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Protein 11 grams protein, Sodium 1.17 milligram of sodium

CREAMY SALMON, LEEK & POTATO TRAYBAKE



Creamy salmon, leek & potato traybake image

Nestle leeks, potato and capers around salmon fillets to make this easy traybake for two. It's great as an midweek meal, or for a more romantic occasion

Provided by Esther Clark

Categories     Dinner, Fish Course, Main course, Supper

Time 40m

Number Of Ingredients 9

250g baby potatoes , thickly sliced
2 tbsp olive oil
1 leek , halved, washed and sliced
1 garlic clove , crushed
70ml double cream
1 tbsp capers , plus extra to serve
1 tbsp chives , plus extra to serve
2 skinless salmon fillets
mixed rocket salad , to serve (optional)

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Bring a medium pan of water to the boil. Add the potatoes and cook for 8 mins. Drain and leave to steam-dry in a colander for a few minutes. Toss the potatoes with ½ of the oil and plenty of seasoning in a baking tray. Put in the oven for 20 mins, tossing halfway through the cooking time.
  • Meanwhile, heat the remaining oil in a frying pan over a medium heat. Add the leek and fry for 5 mins, or until beginning to soften. Stir through the garlic for 1 min, then add the cream, capers and 75ml hot water, then bring to the boil. Stir through the chives.
  • Heat the grill to high. Pour the creamy leek mixture over the potatoes, then sit the salmon fillets on top. Grill for 7-8 mins, or until just cooked through. Serve topped with extra chives and capers and a salad on the side, if you like.

Nutrition Facts : Calories 714 calories, Fat 52 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 0.5 milligram of sodium

LEEK AND SALMON SOUFFLE



Leek and Salmon Souffle image

Make and share this Leek and Salmon Souffle recipe from Food.com.

Provided by Sonya01

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

20 g butter
1 leek, sliced
20 g butter, extra
1/4 cup flour
1/3 cup water
375 ml carnation light & creamy evaporated milk
2 tablespoons chopped parsley
210 g salmon, drained and flaked
salt & pepper
1/4 cup grated parmesan cheese
6 egg whites

Steps:

  • Preheat oven to 200°C
  • Melt butter in pan, add leek, cook 5 minutes. Set leek aside.
  • Melt extra butter in pan. Mix flour and water to smooth paste, combine with CARNATION Light & Creamy Evaporated Milk.
  • Add to pan, bring to boil stirring, remove from heat.
  • Stir in leek, parsley, salmon, salt and pepper and parmesan.
  • Beat egg-whites until stiff peaks form, fold into souffle mixture.
  • Spoon mixture into 4 x 1 cup capacity greased souffle dishes. Bake 20 minutes until cooked.

Nutrition Facts : Calories 361.4, Fat 19.4, SaturatedFat 11.1, Cholesterol 83.1, Sodium 382.1, Carbohydrate 19.9, Fiber 0.7, Sugar 1.3, Protein 26.4

CHEESE AND LEEK SOUFFLE



Cheese and Leek Souffle image

Easy to make souffle that I found on the About.com web site under British & Irish Food section. The recipe says to bake the souffle in 6 individual ramekins but I made it in a large souffle dish and cooked it for 30 minutes. I used Edam cheese and American mustard as that was what was in the fridge.

Provided by Kiwi Kathy

Categories     Cheese

Time 30m

Yield 6 , 6 serving(s)

Number Of Ingredients 9

55 g butter
1 leek, medium, cleaned, white and green chopped into fine matchsticks
55 g flour, all purpose
2 teaspoons mustard, Dijon
300 ml milk
75 g cheese, Emmenthal grated
4 eggs, large and separated
salt, to taste
black pepper, to taste

Steps:

  • Heat oven to 200 degrees Celsius.
  • Melt butter in a large saucepan. Add the chopped leeks and cook gently until the leeks are soft but not brown.
  • Stir in flour and mustard.
  • Add the milk a little at a time stirring thoroughly to create a thick, glosy sauce. Season with salt and a little pepper.
  • Add the egg yolks and beat well with a wooden spoon until completely incorporated.
  • Add the cheese and stir until the cheese is melted.
  • In a separate bowl beat the egg whites until stiff and firmly set.
  • Using a metal spoon, stir 2 tbsp of the egg whites into the soufle base to loosen the mix. Carefully fold in the remaining egg whites in two parts. Be very gentle and try to retainas much volume as possible.
  • Lightly grease 6 individual ramekin dishes with a little butter. Gently spoon the mixture into the dishes filling to within 1 cm of the top.
  • Place the ramekins onto a bakingsheet and cook in a preheated oven for 15 minutes or until the souffles are golden and risen.
  • Serve immediately with a green salad and crusty bread. Be quick though, the souffle will sink in a few minutes.

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