Soufflé Topped Salmon Bake

An easy dinner entrée that will have your guests imagining that you spent hours in the kitchen.

nutritional info

Nutritional Information

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1/2 cup / 125 g	Naturegg Simply Egg Whites liquid egg whites, well shaken
1/4 cup / 50 ml	light mayonnaise
1 tbsp / 15 ml	each lemon juice and chopped fresh chives
2 tsp / 10 ml	Dijon mustard
1/2 tsp / 2 ml	each salt and pepper, divided
8	boneless, skinless salmon fillets (about 5 oz / 150 g each)

Preheat the oven to 425°F (220°C). Whip the egg whites using an electric mixer on high until soft peaks form. Stir the mayonnaise with the lemon juice, chives, mustard and half of each the salt and pepper in a separate bowl until well combined. Gently, fold the whipped egg whites into the mayonnaise mixture until just combined.
Place the salmon on a parchment-lined baking sheet; season all over with remaining salt and pepper. Spread an equal amount of the egg white mixture over each salmon fillet. Bake for 7 to 9 minutes or until salmon flakes lightly when tested with a fork and the topping is puffed and golden. Makes 8 servings.

Sprinkle additional chopped fresh chives over the topping to garnish before serving.
Serve with steamed potatoes and asparagus for an elegant supper.
Substitute another fresh herb such as tarragon, basil or dill for the chives.

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Made from 100% pure egg whites. We mean simple.

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Many chefs claim that using a copper bowl (considered a "reactive" bowl) will promote firm, glossy peaks and prevent over-whipping.