Whip up some new dishes with leftover salmon! Here are 3 to try…

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

INGREDIENTS

• 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

INGREDIENTS

• 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

METHOD

1. Place salmon on work surface; combine oil, salt, pepper paprika and dill in a bowl.
2. Rub both sides of salmon with mixture.
3. 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.
4. Place in 375o oven for 8 minutes. Salmon should be crispy on outside and medium pink on the inside.
5. Remove salmon from pan; add 2 tablespoons butter, leek, carrot and zucchini strips and cook for 2 minutes until softened.
6. 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

 INGREDIENTS

• 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

METHOD

1. 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.
2. 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.

Herbed Mayonnaise

INGREDIENTS

• 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

METHOD

1. Mix all ingredients in a bowl.
2. Refrigerate until ready to serve. Makes 1 cup sauce.

Salmon Salad Nicoise

INGREDIENTS

• 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

METHOD

1. On a large platter, arrange all ingredients in a decorative manner, in sections.
2. Refrigerate until ready to serve.
3. Drizzle lightly with vinaigrette just before serving. Serves 4.

Vinaigrette

INGREDIENTS

• 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

METHOD

1. Whisk well.
2. Refrigerate until ready to use.
3. Drizzle over salad just before serving.