Dilly Salmon Salad on Cucumber Rounds

dilly salmon salad

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 (gluten free) bread, and also cucumber rounds for good measure.

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It was delicious. I can imagine serving something like this for brunch, or even dinner on a night when it’s just too hot to cook. The dillyness, and of course the open faced sandwich (or Smorrebord) brought me right back to my Scandinavian roots. I can imagine making poached salmon again, for the express purpose of making this salad.

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

Directions

  1. 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.
  2. Scoop about 1 tablespoon of the mixture onto each cucumber round, and top with additional dill for garnish.
  3. 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.

Recipe Courtesy:  Alison Needham

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