Receta Dilly Salmon Salad on Cucumber Rounds
I do not love leftover fish. At all. In fact, it completely freaks me out. I don’t really know what my deal is, but perhaps it’s because I’m a late-in-life seafood lover. Growing up my mom never made it (allergies), so I didn’t realize I even liked fish until I was a young adult. Even then, I was the kind of person who didn’t like fishy fish.
Eventually, as my tastes evolved, I graduated to more complicated fishes…even sushi and oysters. But leftover fish of any sort was usually tossed out, unless my husband ate it.
I made a poached salmon fillet the other day, and we had plenty leftover. Of course I saved it, thinking I would toss it out in a day or two. But lunch arrived, and there was no other food in the house. In a moment of inspiration (or desperation…depending on how you look at it), I decided to treat it like a can of tuna, and dress it up. I scooped it onto sliced toasted bread, and also cucumber rounds for good measure.
Dilly Salmon Salad on Cucumber Rounds
This light and zesty salmon salad, spiked with lemon and dill, is a great way to use up that leftover salmon you poached or grilled. Serve it for a light lunch, or for dinner in summer when it's simply too hot to cook.
Ingredients
- 1 cup of leftover cooked salmon (mine was poached)
- juice & zest from one lemon
- 1/4 cup mayonaise
- 2 tablespoons minced dill
- 2 scallions, thinly sliced
- 1 celery stalk, thinly sliced
- 1 cucumber, cut into rounds
or 4 slices of gluten-free bread, lightly toasted
Instructions
Place salmon in a medium bowl and gently break into chunks with a fork. Add lemon zest and juice, mayo, dill, scallions, and celery and toss together until evenly mixed.
Scoop about 1 tablespoon of the mixture onto each cucumber round, and top with additional dill for garnish.
Alternately, top each slice of bread with a thin layer of mayo, some cucumber slicess and baby spinach and a small scoop of salmon salad. Serve immediately.
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