Earlier today, I wrote about the "Leon Family & Friends" cookbook. One of the recipes I made from the book was St. Clement’s Salmon, a simple, citrusy salmon that steamed in juices as it cooked in a parchment paper bag.
I had one leftover 6-ounce salmon fillet, so I went looking for ways to make sure it didn’t languish in my refrigerator for a few days until it’s no good to eat any more. None of these ideas are incredibly surprising, but they’re all good ways to curb food waste and make sure you’re not throwing the money you spent on good, sustainable salmon down the garbage disposal.
- Crunchy Salmon Spread – Bell pepper and celery give this spread, which is sort of like a salmon salad, a nice crunch.
- Salmon Croquettes – This recipe calls for leftover smoked salmon, but other preparations would work, too.
- Salmon Quesadillas — Use your leftover salmon instead of canned salmon in this take on a Mexican favorite.
- Salmon Chowder – This recipe calls for 12 ounces of salmon, but if you have only one 6-ounce filet left, you can cut the recipe in half. It also calls for fresh dill, which might have leftover from your original salmon recipe.
- Salmon Scrambled Eggs – Turn last night’s dinner into this morning’s scrambled egg breakfast with cheese, salmon, dill and scallions.
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