For Good Friday — or any night when time is of the essence and meat isn't on the menu — try this quick and easy one - pot dinner I made
using leftover salmon the other night.
If you are like me, make extra the night before and
use the leftover salmon the following night for this salad.
Use leftover salmon or none at all.
I made this recipe
using leftover salmon cakes and some asaparagus that had been lingering in the fridge.
Use leftover salmon or none at all.
NOTE:
Use leftover salmon in the weekend egg scramble and make a double recipe of Basic Brown Rice II for a weekend dinner meal.
Not exact matches
It is a great way to
use convenient canned (or
leftover)
salmon.
Use the
leftover juice in the skillet as glaze to garnish the plate and the top of the
salmon.
This started as a recipe for a Thai Rice Salad with broiled
salmon, but I had
leftover chicken in the house, and I sure wasn't going to
use rice!
This recipe
uses 1 lb of
salmon, so will be enough for 2 - 3 meals — and
leftovers can be refrigerated for 2 - 3 days.
In the end, I loved absolutely everything about this dish: it feels super rich and creamy, it's super tasty and satisfying, it's crazy good for you... and is probably my new favorite way ever of
using up
leftover cooked
salmon!
This recipe calls for canned
salmon but you can also
use fresh, cooked
salmon if you prefer (or have
leftover in the fridge).
Fish:
use (
leftover) poached or grilled
salmon, canned
salmon, grilled or canned tuna, defrosted precooked frozen shrimp
I only had spinach so I
used that to accompany my
leftover salmon.