SALMON & HERB SOUFFLES

Serves 2
160g salmon
4tsps chopped fresh chives
4tsps chopped fresh parsley
pinch cayenne pepper
4tsps reduced fat margarine
4tsps plain flour
1/2cup skim milk
2 egg whites
Combine salmon, herbs & pepper in bowl; mix well. Heat margarine in small
saucepan, stir in flour; cook till bubbling. Remove from heat, gradually stir
in milk, stir over heat till sauce boils & thickens. Stir into salmon
mixture. Beat egg whites till soft peaks form, fold into salmon. Spoon into 2
1cup sprayed soufflé dishes, bake 200C for about 20mins till risen & well
browned.

SALMON & PASTA BAKE

Serves 2
3oz pasta bows, dry wgt
4oz drained salmon, small chunks
4oz onion, finely chopped
3oz zucchini, sliced
1oz red bell peppers, diced
2tsps oil
1/2 tsp mixed herbs
4oz canned chopped tomatoes
2tsps cornstarch
1/2cup + 1tbsp skim milk
1/2 chicken stock cube
1oz low-fat cheese, grated
Boil pasta 10mins, drain & set aside. Heat oil in large non-stick pan & saute
veges 4 -5mins with mixed herbs. Add salmon & tomato & cook 2mins. Mix
cornstarch with a little milk & heat rest with stock cube till almost boiling.
Pour over blended cornstarch & return to pan. Bring to boil & stir till
thickened. Add cheese & pepper & mix into salmon & veges. Add pasta & mix
thoroughly. Transfer to casserole & bake at 180C 25mins.

Of course you can use full fat products if you choose.