What To Do With Left-Over Grilled Salmon?
Last night I grilled up some fresh grilled salmon and served it to my family with a tomato, basil & mozzarella salad with the tomatoes and basil straight out of our garden.
There was extra salmon because my oldest daughter decided to watch one of her schoolmates play basketball in a local summer league. So for lunch today, my youngest daughter searched online for a recipe to use the salmon and found one we adapted to work with ingredients we had on hand.
The original recipe called for arugula for the greens, but we didn't have any, so we substituted romaine lettuce. The romaine worked fine, and I'm sure you could try red or green leaf lettuce or even bib lettuce.
My daughter didn't want to use raw onion in our version, so we left it out but didn't let that stop you from adding it if you enjoy it in your salads.
Another change we made had to do with the avocado. The recipe had you make the salad using the salmon and other ingredients and serve it all on top of half an avocado. When my daughter was eating her lunch, she loved the salad taste but found extracting the avocado difficult.
On our second try, we cut and removed cubes of avocado from the skin, added it back into the other salad ingredients, and served the salad in the skin of the avocado—a big difference and much easier to eat.
Grilled Salmon and Avocado Salad Recipe
- 8 ounces salmon cooked, grilled or roasted
- 1 stalk celery cleaned, trimmed & finely chopped
- ½ head romaine lettuce washed, dried and sliced thinly
- 1 lemon
- 2 tablespoons sour cream
- 1 tablespoon Dijon mustard
- 1 large avocado
- salt & pepper to taste
- Prep all the ingredients.
- Add the chopped celery, lettuce, sour cream, and Dijon mustard in a medium-sized bowl. Add the lemon zest and juice from ½ a lemon and gently stir all the ingredients.
- Using a fork, flake pieces of salmon from the filet and add them to the rest of the salad. Again, give all the ingredients a gentle stir. You want to be careful, so you end up with nice chunks of salmon.
- Slice the avocado in half long ways, remove the pit and score the avocado halves into crosspatch cubes. Using a spoon, carefully remove the avocado cubes from each half, being careful to preserve the skin.
- Add the avocado cubes to the rest of the salad mixture and again carefully stir to combine all the ingredients.
- Season with salt and pepper, taste, and adjust seasonings.
- Spoon the avocado and salmon salad back into the avocado skins and serve. The salad is delicious, and the presentation is spectacular.
Today my youngest daughter Maddie had her braces removed. Hurrah for Maddie!
It sounds delicious! good work and recipe 🙂
Nice teeth Maddie!!!! And thanks for this recipe, which I will be using tonight. I also use your caesar salad recipe a lot!
The Reluctant Gourmet
Thanks Susan, glad you like the Cesar salad recipe. I'll tell Maddie too.