Saturday, April 16, 2011

Salmon Puff Muffins

Red Running

Having given up dairy since about October, I have now decided to try eliminating obvious sources of gluten from my diet, to see if that further helps with Kate's rash and eczemic skin. As a result, my lunch options are even further curtailed, sigh. Looking through the pantry this afternoon, I saw some salmon, and I was just not interested in salmon salad without the sandwich (we get fabulous whole grain bread from True Grain in Cowichan Bay, which mills their own flour, but alas, no more for me or Kate for a while). So off to the internet to see what else I could come up with (what on earth did we do before the internet? oh, yes, books... well, I still use those too!), and ran across this post which mentioned a sort of fishloaf muffin with salmon. Hmmm, I could do that! So here's my effort from today:

Salmon Puff Muffins

2 large eggs, separated
2 cans salmon (8 oz tin, or 213 g if you're in Canada)
1/4 cup cornmeal
1 tablespoon dried dill weed (or if you've got fresh, go for it)
1/2 teaspoon curry powder (I make my own, so I reckoned, what the heck!)

Preheat oven to 350F. Whip the egg whites in a separate bowl until stiff peaks form. Beat the egg yolks, then mix in the salmon, cornmeal and seasonings. Use a blender or food processor to mash the salmon mix up into a fairly fine consistency. Gently fold the egg whites into the salmon mix, then dollop into prepared muffin tins (I use the silicone muffin tray and I managed 10 muffins out of this recipe). Bake for about 20-30 minutes or until muffins have risen a bit and are golden brown, starting to crack & separate from the sides, and a tester inserted comes away clean.

I thought this recipe would also be delightful with some smoked salmon added in, or instead use crab meat (although why waste perfectly good crab meat this way?). Season to your taste, and it's very nice served with a little (wheat free!) soy sauce. I bet it would be super good with spicy red pepper jelly too.

As everyone in the household, including Kate, loved these (and I was hard-pressed to save a few for tomorrow's lunch), I guess I'll be buying the full salmon share off the Michelle Rose's community supported fishery, and getting busy canning salmon this year!

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