Maple Salmon-Gundersen Lutheran
Maple Salmon with Sweet Potato Soufflés
Makes 4 meals (1 salmon filet and 2 soufflés each)
Equipment you will need: shallow glass baking dish or pan; small mixing bowl; pot to boil potatoes; muffin tin.
Preheat oven to: 400°
Do right away when you get home: step 1
1 lb. salmon
¼ cup real maple syrup
2 Tbsp. soy sauce
1 clove garlic, minced
1/8 tsp. ground black pepper
2 medium sweet potatoes
1 Tbsp. butter
1 Tbsp. milk
½ Tbsp. honey
¼ tsp. salt
¼ tsp. cinnamon
1/8 tsp. vanilla
1/8 tsp. nutmeg
2 egg whites
1. Place salmon in a shallow glass baking dish. In a small bowl, mix the rest of the ingredients through the black pepper. Pour the marinade over the salmon, cover and refrigerate for around 30 minutes; turn once in about 15 minutes.
2. Add water to pot and set on high to boil. Wash, peel and cut potatoes into cubes; add to boiling water for about 10 minutes or until fork tender.
3. Remove potatoes from heat and drain. Mash with a fork and add ingredients through nutmeg; stir until smooth.
4. In a medium bowl, or with a whisk/fork, beat egg whites until they start to form soft peaks (the peak will be foam-like). Fold the egg whites into the potato mixture 1/3 at a time; each time just until combined. Grease muffin tin and evenly distribute amongst the cups (you will fill 8-9 wells).