Note: This is delicious. Use individual microwaveable bowls, 4 in all. You can keep half the dish, uncooked, in the refrigerator for cooking and serving the next day.
–salmon (size of 4 decks of cards, 1 pound)
–eggs (4, divided, whites and yolks)
–milk (dairy or almond, NOT soy, 1 cup)
–Parmesan cheese (one-quarter cup, shredded)
–green onion (1 stalk, minced)
–Promise margarine (healthy margarine)
–flour (3 tablespoons)
–salt and pepper
–marinara sauce (2 tablespoons, for color; I used Newman’s Own marinara)
1 – Place the salmon in a covered baking dish, with just a tad of water. Season with salt, pepper, and margarine. Microwave on high for 5 minutes. When finished, the salmon will still be rare, but it is to be cooked again, and it is best not overcooked.
2 – Use 2 mixing bowls. Divide the eggs, yolks in one bowl, whites in the other.
3 – Microwave 1 cup of almond or dairy milk for 2 minutes, until boiling. Place 3 tablespoons of flour in a second cup. Slowly add the hot milk to the second cup, stirring briskly. Then add the milk/flour to the mixing bowl with the egg yolks.
4 – Mince 1 stalk of green onion, and add to the milk and eggs. Add one-quarter cup of shredded Parmesan cheese. Add 2 tablespoons of marinara sauce. Season with salt, pepper, oregano, and margarine. Stir briskly.
5 – Flake the cooked salmon, discarding the skin. Add the salmon to the egg yolk/milk. Stir well.
6 – Using a mixer, beat the egg whites to a stiff consistency. Fold into the salmon, egg yolks, and milk. Grease the individual bowls with margarine. Ladle the soufflé into four microwaveable bowls. Use a slotted spoon to retrieve all of the salmon.
7 – Microwave the covered bowls into 2 batches, 2 bowls at a time. For 2 bowls, microwave for 3 minutes. (If you save 2 bowls for the next day, at that time microwave for 3 minutes, 40 seconds, because the salmon soufflé will be cold from the refrigerator.)
8 – Serve the soufflé hot.
–salmon soufflé adapted from Julia Child’s Mastering the Art of French Cooking.