In my continued effort to eat more fish, I stocked up on my favorite wild Alaskan salmon during my last grocery shopping trip. My preferred method for cooking simple salmon fillets commences with a quick sear followed by a few minutes in the oven*. This two-step process ensures a crispy exterior and a juicy, perfectly cooked interior.
With John out of town on a business trip this past weekend, I had an extra portion of salmon left after finishing my dinner for one. Typically, I would enjoy the leftover fish fillet on top of a green salad, but I wanted to do something a bit more special this time around. Salmon salad came to mind, and I’m glad it did because it made for a lovely lunch the following day!
Think of it as a double upgrade from the popular salad featuring canned tuna. One step up from using the affordable canned fish is subbing in canned salmon, which is now widely available in many different varieties. Take another step up and you reach the upper echelon: fresh salmon salad.
A great use for leftover salmon, this salad comes together quickly, tastes delicious, and fuels your body with healthy omega-3 fatty acids. I enjoyed this salad so much that I’m inspired to try other sustainable fish varieties in place of the salmon. Using fresh fish instead of canned truly made a world of difference… I highly recommend it!
Fresh Salmon Salad
serves 1
Ingredients:
- 4 oz cooked wild Alaskan salmon*, chilled, skin removed, and flaked
- 2-4 Tbsp 2% plain Greek yogurt, depending on preference
- Kosher salt and freshly ground black pepper to taste
- 1 tsp freshly squeezed lemon juice
- 1 Tbsp chopped green onions
- 1 Tbsp chopped walnuts, toasted
Directions:
- In a small bowl, gently stir together all ingredients.
- Serve atop a bed of organic greens or sandwiched between two slices of hearty whole wheat bread.
*To cook the salmon:
- Preheat the oven to 350 degrees F.
- Pat the salmon dry, (any moisture on the fish will keep it from searing properly), and season with Kosher salt and freshly ground black pepper.
- Heat a bit of extra virgin olive oil in an oven-proof nonstick skillet over medium-high heat. Add the salmon flesh (non-skin) side down to the hot skillet and cook, undisturbed, for 2 minutes, or until crisp.
- Flip salmon over so the skin side is down and transfer the skillet to the oven. Roast the salmon for 4 minutes, or until the fish flakes easily with a fork.
