Leftover fish doesn't last long in my kitchen. Mixed with mayonnaise and adulterated with herbs and lemon, cold fish salad makes a perfect midnight snack. Emery, my 12-year-old, loves it in his lunchbox - ah, the joys of packing lunch for my little gourmand! He claimed today that he was still tasting dill at dismissal, a full three hours after he ate his sandwich. Here's hoping dill and parsley have something in common (I'm thinking about fish breath)....
Salmon, tuna, steelhead, halibut, tilapia - they all work in this recipe. Don't worry about exact measurements. I buy most of my fish at Costco, and lucky thing, too, because the size of Costco's packages virtually guarantees I'll have leftovers. If you're having a party, buy an extra package, make a big bowl of this salmon salad and put it out on your buffet with baguette slices or crackers.
Salmon salad with dill
The keys to good salmon salad: More herbs than you ever possibly imagined and a double dose of lemon.
- 6-8 ounces leftover fresh salmon, cooked and cooled
- juice and zest of 1 lemon
- 4 green onions, chopped
- 1/2 cup fresh dill, chopped
- 1/3 cup mayonnaise
- salt and pepper to taste
In a large bowl, flake the salmon with a fork. Add in the rest of the ingredients and mix thoroughly. Serve chilled.
DetailsPrep time: Cook time: Total time: Yield: 3 cups