In my continued effort to eat more fish, I stocked up on my favorite wild Alaskan salmon during my last grocery shopping trip. My preferred method for cooking simple salmon fillets commences with a quick sear followed by a few minutes in the oven*. This two-step process ensures a crispy exterior and a juicy, perfectly cooked interior.
With John out of town on a business trip this past weekend, I had an extra portion of salmon left after finishing my dinner for one. Typically, I would enjoy the leftover fish fillet on top of a green salad, but I wanted to do something a bit more special this time around. Salmon salad came to mind, and I’m glad it did because it made for a lovely lunch the following day!
Think of it as a double upgrade from the popular salad featuring canned tuna. One step up from using the affordable canned fish is subbing in canned salmon, which is now widely available in many different varieties. Take another step up and you reach the upper echelon: fresh salmon salad.
A great use for leftover salmon, this salad comes together quickly, tastes delicious, and fuels your body with healthy omega-3 fatty acids. I enjoyed this salad so much that I’m inspired to try other sustainable fish varieties in place of the salmon. Using fresh fish instead of canned truly made a world of difference… I highly recommend it!
Fresh Salmon Salad
serves 1
