World’s Best Leftovers-Wild Salmon Salad

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter-Ann Arbor, Michigan

Serves 2

  • 1/2-3/4 lb. grilled wild salmon fillet (we used last night’s leftover grilled salmon with skin) broken into large chunks
  • 1 cup sliced cucumber
  • 2-3 oz. net weight mixed greens
  • 1/4 cup sliced purple onion, about 3/4 inch slices
  • 3/4 cup halved cherry tomatoes
  • 3/4 cup cooked edamame
  • 1/4-1/2 cup mild goat cheese
  • 2 hard-boiled eggs, quartered
  • Crispy salmon skin slices

Vinaigrette

  • 1/3 cup olive oil
  • 1 1/2 T rice wine vinegar
  • 1 T lemon juice
  • 1T whole grain Dijon mustard
  • 1/4 t honey (to taste, a little more if you like it sweeter)
  • 1 T fresh chopped dill, save 2 nice sprigs for garnish

Flake salmon into large chunks. If you have salmon skin, slice into matchstick size pieces baste with a little olive oil and broil with a little kosher salt until crispy.

Toss salad with vinaigrette and all ingredients except salmon, eggs and skin. Portion two servings on plates. Arrange salmon chunks on top of salad. Place egg wedges around edges of plate. Top with salmon skin and dill garnish.

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Monahan's Seafood

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