Wednesday, July 22, 2009

Left-over Salmon?

No problem!!

I'm not so fond of eating salmon the day after. However, I have solved that problem! I googled salmon recipes and this Salmon Salad included everything that I already had in my pantry (I don't really have a pantry because my kitchen is so dang small but I just wanted to use the word) We tried out these new Arnold Thins but honestly, it still was a lot of bread! I think next time we will do no bread, a Wrap, or just one piece under the salad.

Leftover Salmon Salad with Yogurt and Dill
(Makes 1 full-meal salad or 2
side dish salads, recipe can be doubled or quadrupled if you have enough salmon. Recipe created by Kalyn, with the inspiring recipes featured below.)

6-8 oz. leftover cooked salmon (you could also use one can of salmon, although of course fresh cooked salmon is best)
1 cup celery, cut into teeny pieces
1/4 cup sliced
green onion
2 T chopped fresh dill or 1 tsp of dried because who really can ever find fresh dill at the store, especially when you shop at Wal-Mart???

2 T fat free Greek yogurt (I used
Fage Total 0% Greek Yogurt) (I used Fat Free generic brand, nope not even Greek, turned out great!)
2 T light mayo (do not use fat free)
2-3 tsp. fresh lemon juice (I used 3 tsp., but I like sour flavors)
1/2 tsp. celery seed
1/2 tsp. salt

Gently break apart cooked salmon filet with a fork and place in plastic or
glass bowl. Add sliced celery, sliced green onions, and finely chopped dill and gently combine.

Mix together dressing ingredients in smaller bowl, then gently fold into salad, being careful not to over-mix. Salad should be chunky. Chill 30 minutes or up to a few hours. Serve slightly cold. This would probably keep overnight in the fridge, but it won't last that long.

1 comment:

  1. This sounds really good...I will have to give it a try. Don't you just love those Sandwich Thins!