Salmon Gone Salad
Hmm, what to do with leftover salmon? I always grill way more than we eat. But that’s intentional. It only makes sense to get the most out of every grill firing. So I double up most nights knowing I can create another meal with half the prep time later in the week. I usually don’t serve reheated fish or meat in the same manner, but rather try to find another way to prepare it. No, I’m not hiding the fact that it was cooked a few days ago. Just looking for a creative reuse. Since I always keep pasta, rice, and beans on hand, any meat can quickly be combined with sauteed veggies for a stir fry or pasta salad. Chicken and fish can be tossed into spinach with some freshly grated parmesan for a tasty main course salad.
My mother-in-law was the queen of leftovers. My least favorite was the Evolution of the Ham. What started as an oven baked ham slowly morphed into it’s final stage known as ham hash. This after the tuna noodle casserole. Or maybe before it. All I know is we generally were unavailable for MustGo night. (Yes, she really did call it that. Everything Must Go sounds better than Bacteria Has Arrived.)
So here I am 10 years later writing about my fancier version of leftovers. To my Oikos Greek yogurt (plain) I add the salmon, chopped celery, grapes sliced in half, cashews, salt and pepper. I serve on a whole grain English muffin with red kale or whatever greens I have in the fridge.
The result? A MustGo masterpiece.