Weekly Dish

Reheated fish is just not to my liking. The texture is all wrong, and somehow the flavors sharpen unpleasantly in the refrigerator. When I make paneed tilapia, I like to make fish cakes with the leftovers, and cakes would work well with salmon too. But because we’d grilled a whole slab of salmon, I needed something that would last more than just one meal. My guess is that reheated fish cakes wouldn’t be so appetizing either.

So I made salad instead. The combination of salmon, dill, red onion, and capers is a common one, and I added a simple yogurt dressing flavored with lemon and feta cheese. The first night, I served the salad on toasted whole grain bread with rosemary potatoes on the side. For lunch the next day, the salmon salad sat atop a bed of spinach, dressed in a touch of lemon juice and olive oil. Both preparations worked well, and the best part is, once you have leftover salmon, little effort is required to make at least two meals.
Salmon Salad

Juice of 1 lemon
1/4 cup fresh dill, minced plus extra for garnish
*1/2 cup plain yogurt (I used nonfat)
2 ounces feta cheese, crumbled
1/2 t. Kosher salt
Leftover salmon (I used about a pound)
1/4 small red onion, minced
2 T. capers, drained

In the bowl of a food processor, combine the lemon juice, dill, yogurt, feta, and salt. Pulse a few times until well combined. In a large bowl, break up the salmon into chunks. Add the red onion and capers and toss to mix. Add dresssing and mix until the salad is moist enough for your liking. Serve on toasted whole grain bread or mound on a bed of spinach. This recipe made enough for 2 dinner-sized portions and at least 4  lunch portions.

*Note: If you want a thicker dressing, mayonnaise would probably work in place of the yogurt.

Posted: Wednesday, September 13th, 2006 at 4:58 am Filed under: Weekly Menu, Salad, Seafood, Quick, Sandwiches, Double-duty dishes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.