Since I planned to make deviled eggs with dinner (I'll explain in a moment), our day started with creating something from the chickpeas sitting in the refrigerator - hummus - spooned atop cucumber rounds and strawberries in yogurt. Lunch included chicken salad (made from our leftover chicken) atop a green salad and some iced tea with lemon.
Last nights dinner was simply delicious - we started with some deviled eggs, and then enjoyed wild salmon en souffle with a side of sauteed summer squash (green zucchini, yellow squash, scallions and 1/2 of a fresh tomato, sauteed in butter with a touch of salt and pepper).
Deviled eggs were an obvious choice to eliminate wasting the yolks of the two egg whites I needed for the "souffle" part of the salmon recipe (see below). Rather than toss them, I placed them in a shallow pan with simmering water until they were cooked and added them to the yolks removed from hard boiled eggs I had made earlier in the week to have on hand for snacking. With a spoon of mayonnaise and a touch of mustard, we had deviled eggs as our appetizer.
The salmon recipe is one of the simplest and tastiest I have in my collection!
Salmon en Souffle
1 pound salmon filets
2 TBS butter
2 TBS dill weed (or seed)
2 egg whites
1/4 cup mayonnaise
Fresh lemon wedges
Melt butter and add 1 TBS dill, stir and spoon onto salmon filets in a baking dish; bake at 350F until cooked to liking (15 to 30 minutes depending on thickness and desired thoroughness).
Souffle - While salmon is baking, in a bowl place two egg whites and whip to firm but not dry peaks; add 1TBS dill weed (or seed) and 1/4 cup mayonnaise; fold mayo and dill into the egg whites and place in refrigerator until needed (salmon cooked).
When the salmon is ready, remove from oven and place oven on "broil" setting (low is better, but high will do); top each filet with a portion of the souffle mix and return to oven for about five minutes under broiler until souffle topping is golden (not too dark).
Serve with a wedge of lemon.