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 go 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 don’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 taste of the salad but found extracting the avocado was difficult.
In 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. 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.
- In a medium sized bowl, add the chopped celery, lettuce, sour cream and Dijon mustard. Add the lemon zest and juice from ½ a lemon and give all the ingredients a gentle stir.
- 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!