Leek And Salmon Souffle Recipes

LEEK AND SALMON SOUP

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.

SALMON WITH CARAMELIZED LEEKS

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.

SALMON SOUFFLE

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.

SPEEDY SALMON AND LEEK ONE-POT

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.

CREAMY SALMON, LEEK & POTATO TRAYBAKE

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.

LEEK AND SALMON SOUFFLE

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.

SALMON WITH LEEKS

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.

PHYLLO-WRAPPED SALMON WITH LEEKS AND RED BELL PEPPER

Steps:

• Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add bell peppers and leek and sauté until leek is tender, about 6 minutes. Add wine and crushed red pepper to skillet. Simmer until liquid evaporates, about 4 minutes. Remove skillet from heat. Cool vegetable mixture. Stir in basil and salt.
• Preheat oven to 400°F. Melt remaining 6 tablespoons butter in small saucepan. Place 1 pastry sheet on work surface (keep remaining phyllo sheets covered). Brush with some of melted butter. Top with second pastry sheet; brush with melted butter. Place 1 salmon fillet crosswise on pastry sheet, 5 inches in from 1 short end. Top salmon fillet with 1/4 cup of vegetable mixture. Fold 5-inch section of pastry over salmon. Fold in sides. Roll up, forming rectangular packet. Transfer to heavy large baking sheet, vegetable side up. Brush packet all over with melted butter. Repeat with remaining pastry sheets, melted butter, salmon fillets and vegetables. (Can be prepared 6 hours ahead. Cover with plastic wrap and refrigerate.)
• Bake salmon until pastry is pale golden and salmon is cooked through, about 35 minutes.

LEEK AND SALMON CHOWDER

Steps:

• Bring clam juice to simmer in medium skillet. Add salmon; cover and simmer until cooked through, about 10 minutes. Transfer salmon to plate; reserve clam juice. Flake salmon into small pieces.
• Mix butter and flour in small bowl until well blended. Cook bacon in heavy large saucepan over medium-low heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels. Add leeks to drippings in saucepan; sauté 3 minutes. Add potato and reserved clam juice and bring to boil. Reduce heat; cover and simmer until potato is tender, about 10 minutes. Add milk and bring to boil. Whisk in flour mixture. Reduce heat; cover and simmer until potato is tender, about 10 minutes. Add milk and bring to boil. Whisk in flour mixture. Reduce heat; simmer until soup thickens slightly, whisking frequently, about 3 minutes. Stir in cream, chives, salmon and bacon; simmer until heated through. Season with salt and pepper.

SLOW-ROASTED SALMON WITH MUSHROOM-LEEK BROTH

Steps:

• Heat oven to 325 degrees. Place salmon on a baking sheet. Drizzle salmon with 1 tablespoon sesame oil, sprinkle with salt and roast in the oven until cooked, 25 to 30 minutes. Remove salmon from the oven and let it rest another 5 minutes.
• While the salmon roasts, heat remaining 1 tablespoon sesame oil in a pot over medium. Add leeks and mushrooms, season with salt, and cook, stirring occasionally, until leeks and mushrooms are lightly golden on the edges, 8 to 10 minutes. (Don't worry if the pan seems dry, the moisture that comes out of the mushrooms and leeks will help steam the vegetables and keep them from burning.)
• Add chicken broth and simmer until the broth is infused with mushroom flavor and leeks are tender, 20 to 25 minutes. Season with salt.
• To serve, divide rice among bowls. Scoop salmon by the spoonful onto the rice, and ladle vegetables and broth over salmon and rice. Top with ginger and a drizzle of sesame oil.

LEEK AND POTATO SOUFFLé WITH HAM AND FONTINA

Steps:

• Heat the oven to 375 degrees. In well-salted water, boil the potatoes until tender, then drain, put in a large mixing bowl and mash with the half-and-half. Cool slightly.
• Heat 2 tablespoons butter in a skillet over medium heat. Add the leeks, season with salt and pepper and cook until softened but still bright green, 3 to 4 minutes. Add thyme and garlic and cook for 1 minute more. Add the cooked leeks to the mashed potatoes and mix well. Add the cayenne, nutmeg, ham and Fontina or Gruyère. Mix well, taste and adjust seasoning. (It should be fairly well seasoned, as the egg, when added, will dilute the flavor.) Beat in the 3 egg yolks.
• Butter a 2-quart baking dish and sprinkle the bottom and sides with half the grated Parmesan.
• In a clean bowl, beat the egg whites to stiff peaks. Stir 1/3 of the beaten whites into the potato mixture to lighten and thin it slightly. Quickly fold in the remaining whites, then scrape the soufflé batter into the prepared dish. Sprinkle the top with the remaining Parmesan.
• Bake for about 40 minutes, until nicely browned. Check the center for doneness with a paring knife or skewer. May rest 10 minutes before serving.