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Salmon Succotash Souffle Recipe
|Green pepper||1⁄3 Cup (5.33 tbs), chopped|
|Red pepper||1⁄3 Cup (5.33 tbs), chopped|
|Frozen corn||1 Cup (16 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Dried dill weed||1⁄2 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Egg yolks||4 , beaten|
|Skinless boneless salmon||6 1⁄2 Ounce, drained (1 Can)|
Serving size: Complete recipe
Calories 1537 Calories from Fat 609
% Daily Value*
Total Fat 68 g104.5%
Saturated Fat 17.2 g86.1%
Trans Fat 0 g
Cholesterol 1037.3 mg
Sodium 922.8 mg38.4%
Total Carbohydrates 82 g27.5%
Dietary Fiber 7.3 g29.2%
Sugars 16.1 g
Protein 151 g302.6%
Vitamin A 90% Vitamin C 169.3%
Calcium 38.9% Iron 41.2%
*Based on a 2000 Calorie diet
Grease 2-quart souffle dish.
In medium mixing bowl, combine chopped peppers, corn and margarine.
Cover with plastic wrap.
Microwave at High for 4 to 6 minutes, or until vegetables are tender, stirring once.
Stir in flour, dill weed, salt and pepper.
Blend in milk.
Microwave at High, uncovered, for 6 to 8 1/2 minutes, or until mixture thickens and bubbles, stirring every 2 minutes.
Stir small amount of hot mixture gradually into egg yolks.
Blend yolks back into hot mixture.
In large mixing bowl, beat egg whites at high speed of electric mixer until stiff but not dry.
Fold into salmon mixture.
Pour mixture into prepared dish.
Bake conventionally for 45 to 50 minutes, or until souffle is golden brown and knife inserted in center comes out clean.