You can do better than just reheating leftover salmon.
You buy the Costco-sized salmon to get your omega-3’s in, only to find that your family can’t eat the whole fish. Don’t just tupperware the leftover salmon. Refresh your fish into a delicious new dish.
Marguerite Henderson shares how to make three new dinners out of leftover salmon.
Find more from Marguerite on Instagram, @mangiabene.
Pan Seared Salmon With Leek Carrot Zucchini Sauce
Pan Seared Salmon
- 4 salmon fillets, about 6-8 oz. each
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ½ tsp. ground black pepper
- 1 teaspoon smoked paprika
- ½ teaspoon dried dill weed
Leek Carrot Zucchini Sauce
- 2 tablespoons unsalted butter
- 1 leek, white part only, thinly sliced
- 1 large carrot, peeled into thin strips with vegetable peeler
- 1 zucchini, peeled into thin strips with vegetable peeler
- 1 cup white wine or vegetable broth
- ½ cup half and half
- 1 tsp. dried thyme leaves
- 2 cups cooked orzo pasta to which zest of 1 lemon and 2 tablespoons chopped fresh mint have been added or homemade mashed creamy buttery potatoes
- Place salmon on work surface; combine oil, salt, pepper paprika and dill in a bowl.
- Rub both sides of salmon with mixture.
- Heat a 12” non-stick oven proof skillet over medium heat for 2 minutes. Place salmon, top side down, in pan and cook on medium high heat. Sear for 4 minutes. Turn the salmon over so crispy side is up.
- Place in 375o oven for 8 minutes. Salmon should be crispy on outside and medium pink on the inside.
- Remove salmon from pan; add 2 tablespoons butter, leek, carrot and zucchini strips and cook for 2 minutes until softened.
- Add wine or broth, half and half, and thyme; cook another minute. Pour over salmon and serve with orzo pasta seasoned with lemon zest and chopped fresh mint. Serves 4.
Salmon Cakes With Herbed Mayonnaise
- 1 pound cooked leftover salmon fillets, skin removed
- ¼ cup finely diced onion
- ¼ cup finely diced red pepper
- 3 cups total bread crumbs, divided into 1 cup and 2 cups
- ½ cup mayonnaise
- 2 T. softened cream cheese
- 1 T. Dijon mustard
- 1 egg
- Pinch of cayenne pepper (optional)
- 1/8 tsp. paprika
- ¼ tsp. kosher salt
- 1 T. finely chopped parsley
- Vegetable or Olive oil spray
- In medium bowl, combine salmon, onion, red pepper, 1 cup bread crumbs, mayonnaise, cream cheese, mustard, egg, cayenne pepper, paprika, salt and parsley. Mix well with hands. Place remaining breadcrumbs in a shallow pan.
- Using your hands, form into 8 salmon cakes. Roll in the remaining breadcrumbs on both sides. Place on parchment lined baking sheet, spray lightly with oil spray. Bake at 375o for 10-12 minutes until golden brown. Serve warm with a dollop of herbed mayonnaise. Serves 4-8.
- 1 cup mayonnaise
- ¼ tsp, garlic powder
- 1 tsp. dried dill weed
- ¼ cup finely chopped fresh parsley
- Pinch of salt
- 1 T. half and half or cream
- Mix all ingredients in a bowl.
- Refrigerate until ready to serve. Makes 1 cup sauce.
Salmon Salad Nicoise
- 1 head Romaine lettuce, chopped
- 4 hard boiled eggs, halved
- 2 tomatoes, quartered
- 2 cups blanched green beans
- 1 pound baby potatoes, cooked until tender, halved
- ½ cup Kalamata or Noise olives
- ½ red onion, diced
- 2 x 8 ounces cooked salmon fillets, cut into 1” diced pieces
- On a large platter, arrange all ingredients in a decorative manner, in sections.
- Refrigerate until ready to serve.
- Drizzle lightly with vinaigrette just before serving. Serves 4.
- ¼ cup red wine or cider vinegar
- ½ cup olive oil
- 1 T. capers
- Juice of 1 lemon
- 1 T. Dijon mustard
- Pinch of salt and pepper
- Whisk well.
- Refrigerate until ready to use.
- Drizzle over salad just before serving.