Salmon-Potato Soufflé with Chard |
Entree |
Home / Recipes / Salmon-Potato Soufflé with Chard
A light, airy (non-deflating!) soufflé that can as easily be brunch or lunch as a light dinner
Ingredients
1 tablespoon olive oil
1 large onion, finely chopped
3 garlic cloves, finely minced
1 (12-ounce) bag Cut `n Clean Greens Swiss Chard
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
Preparation
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. Sauté 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 half a bag (6 ounces) of 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. (Save rest of chard for another use.)
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 6-8.
