Leek And Salmon Souffle Recipes

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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

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

SALMON WITH CARAMELIZED LEEKS



Salmon with Caramelized Leeks image

This is an adaptation from a few recipes I've enjoyed. Simple, elegant and delicious. I've served it for guests and picky teens with high praise.

Provided by SHERSHON

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 55m

Yield 4

Number Of Ingredients 8

4 leeks
2 tablespoons butter
1 tablespoon brown sugar
3 carrots, cut into matchsticks
kosher salt to taste
2 pounds salmon fillets
2 teaspoons olive oil
kosher salt and ground black pepper to taste

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with foil, and spray with cooking spray.
  • Trim away the root end, tough outer leaves, and dark green tops of the leeks. Cut the leeks lengthwise into quarters, then crosswise into thirds. Wash the leeks well to remove any grit, and drain in a colander.
  • Melt the butter in a large skillet over medium-high heat, and cook and stir the leeks until they have started to soften, about 5 minutes. Sprinkle the leeks with brown sugar, and cook until they turn brown, 15 to 20 minutes. Stir in the matchstick carrots, sprinkle with kosher salt, and cook and stir until the carrots are tender, about 5 minutes.
  • Place the salmon on the prepared baking sheet, rub the fillets with olive oil, and sprinkle with salt and pepper. Roast the salmon until the flesh is opaque and flakes easily but isn't dry, about 10 minutes per 1 inch of thickness. Remove the cooked fillets to plates, and top each fillet with 1/4 of the caramelized leeks and carrots.

Nutrition Facts : Calories 523 calories, Carbohydrate 20.3 g, Cholesterol 126.9 mg, Fat 30.4 g, Fiber 2.9 g, Protein 41 g, SaturatedFat 8.5 g, Sodium 399.4 mg, Sugar 8.9 g

SALMON SOUFFLE BY RACHEL



Salmon Souffle by Rachel image

This recipe is a family favorite taken from my mother's personal handwritten cook book that she began writing around 1915, while still a high school student. More flavorful and less egg than most salmon souffle recipes. Enjoy!!!

Provided by Jeannette D

Categories     Canadian

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

1 tablespoon butter, melted
1 tablespoon flour
1 cup milk
1 (14 3/4 ounce) can salmon (red or pink)
1/4 cup breadcrumbs
1 egg, separated
1 onion, diced
celery salt
paprika
1 tablespoon lemon juice or 1 tablespoon vinegar

Steps:

  • stir flour into melted butter forming a roux.
  • add milk, bread crumbs, onion, egg yolk, lemonjuice[ vinegar], celery salt and paprika.
  • add cleaned and de-boned salmon.
  • add beaten egg white.
  • pour into buttered 1 quart dish.
  • bake in 350F oven, 45 minutes.

Nutrition Facts : Calories 250.3, Fat 10.4, SaturatedFat 4.3, Cholesterol 123.4, Sodium 188.2, Carbohydrate 12.4, Fiber 0.8, Sugar 1.8, Protein 25.8

SALMON SOUFFLE



Salmon Souffle image

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

Provided by Aroostook

Categories     < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

3 tablespoons butter
3 tablespoons flour
1 cup evaporated milk
1/2 cup water
1/2 cup cracker crumb
salt
pepper
4 eggs, separated
1 small onion
1/2 teaspoon lemon juice
1 can salmon

Steps:

  • Preheat oven to 350F Butter 1 quart baking dish.
  • Place a larger pan in oven.
  • Add a small measure of hot water to pan.
  • Separate eggs.
  • Beat whites until stiff.
  • Mix first 4 ingredients and cook in a saucepan over low/med.
  • heat until thick.
  • Cool slightly.
  • Add cracker crumbs, onion, beaten egg yolks, lemon juice and S&P.
  • Flake one can of salmon and add to mixture.
  • Lastly fold in stiffly beaten egg whites.
  • Pour into baking dish.
  • Place baking dish in the pan of water in the oven.
  • 350F degrees for 45 minutes.
  • Don't peek or open oven door!
  • Serve immediately.

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