can you do with
Leftover Salmon ?
Lets say that
you have 1 piece of cooked salmon left over.
you turn that into a meal for 2 or a meal for 4
so it will look very appetizing and have the chef's gourmet touch?
are some ideas.
Salmon Fettucinni Alfredo for
Salmon Mushroom Bisque for 4
Salmon Omlette for 2
Salmon in a Pita for 2
Parmesan Crusted Salmon with Tomato Coulis:
Poached Salmon with Lemon Dill Sauce
in a Pita Pocket
c. salmon chopped fine (smoked works great as well)
onion chopped fine
pickle relish(more to taste)
dijon mustard(more to taste)
2 cup mayonnaise
2 teaspoons dried dill
salt and ground black pepper to taste
pita pocket bread
a small bowl combine salmon, onion, pickle relish, celery, Dijon mustard,
mayonnaise, and dill. Using a metal spoon, mix the ingredients well.
Mixture may need more mayonnaise and/or Dijon mustard depending on
taste. Add salt and pepper to taste.
take one slice of pita pocket bread and carefully cut in half. Take
the salmon mixture and fill each half carefully. The pita bread may
need to be split open with a knife before opening. Add your favorite
fillings, example: sliced tomatoes, onion, shredded lettuce or what
ever you might add to a sandwich.
breakfast for dinner
You will need:
4 grade a large eggs whipped with a touch of milk added.
1/4 cup feta cheese
4 tablespoons fresh tomato, diced fine
4 tablespoons onion, diced fine
4 teaspoons green bell pepper, diced fine
1/2 cup of cooked salmon diced fine
2 teaspoons fresh dill, chopped fine
butter(used to coat bottom of egg pan)
Take a medium sized non-stick egg pan and add to moderate heat. Add
enough butter to the pan to coat the bottom and melt.
Add 1/2 of the following ingredients: onion, green bell pepper, and
tomato to egg pan and cook until onion and green pepper are soft.
Add 1/2 of the egg mixture to the egg pan and cook until half of the
way done. Add 1/2 of the feta cheese, 1/2 of the cooked salmon and
1/2 of the dill. Using a pan safe spatula, fold omlette in half and
finish cooking. Remove from heat and place on a dinner plate.
Repeat method using remaining ingredients.
AND MUSHROOM BISQUE
1 pound mushrooms
(crimini is my suggestion)
6 tablespoons (1/3 stick) butter
1 cup finely chopped onion
1 garlic clove, minced
2 tablespoons all purpose flour
2 14 1/2-ounce cans low-salt chicken broth
1/3 cup dry Sherry
1/2 cup whipping cream
2 large egg yolks
1 teaspoon fresh lemon juice
1/2 pound cooked salmon, cut into bite size pieces
3 tablespoons finely chopped fresh Italian parsley
off mushroom stems and chop finely. Slice mushroom caps and set aside.
Melt 3 tablespoons butter in heavy medium saucepan over medium heat.
Add chopped mushroom stems, onion and garlic; sauté until mushrooms
release their liquid and liquid evaporates, about 10 minutes. Add
flour and stir 2 minutes. Mix in broth and Sherry and bring to boil.
Reduce heat to low. Cover partially and simmer 25 minutes. Strain
into heavy large saucepan; discard solids.
remaining 3 tablespoons butter in heavy large skillet over medium-high
heat. Add sliced mushroom caps; sauté until golden brown, about
10 minutes. Mix sliced mushroom caps into soup. (Can be made 1 day
ahead. Cool slightly, then chill uncovered until cold. Cover; chill.)
soup 3 minutes. Whisk cream, yolks and lemon juice in small bowl to
blend. Cream mixture into soup. Cook over low heat until soup thickens
slightly, stirring constantly (do not boil). Add the cooked,chopped
salmon 3 minutes before the soup is ready to serve to reheat the salmon.
Season to taste with salt and pepper. Mix in parsley and serve.
Parmesan Crusted Salmon
with Tomato Coulis:
1 c. of grated parmesan cheese
add 1/4 tsp. each of the following ingredients:
dill, oregano, basil, garlic powder, salt and pepper
Mix together and set aside
You will need the following:
2 celery stalks, washed a roughly chopped, 1/2 onion roughly chopped,
1 carrot, peeled and roughly chopped, 1 tblsp. of vegetable oil, 1
tsp. of fresh, chopped rosemary, salt, pepper, and sugar(added later
to taste), 1 tsp. of oregano, 1 tsp. of fresh basil, 1 c. of diced
canned tomatoes, and 1 c. of canned tomato puree'.
In a small pot add the oil and get it hot. Add the vegetables and
sweat for approximately 10 minutes. You want to caramelize the vegetables.
Next, add the tomato sauce and tomato puree'. Let simmer for about
a half hour stirring occasional. Add your herbs. Simmer for another
10 minutes stirring occasionally. Add salt, pepper, and sugar to taste.
Remove from heat and strain sauce into another pot or bowl. You will
want to use a wire whisk and a colander or china cap and try to get
as much juice from the vegetables as possible. Save the sauce and
discard the vegetables. Set aside to cool.
Preheat oven to 325 degrees.
Use four 4-6 oz. deboned, fresh Salmon fillets.
Put salmon on a greased oven safe pan and coat the tops of each evenly
with the herbed parmesan cheese.
Baking in the oven for 10-15 minutes or until Salmon is firm to the
Remove when done.
Take the tomato coulis and put an even amount of sauce on four plates
and place the cooked herbed parmesan salmon on top of each plate of
Note: The Tomato Coulis should be served hot or room temperature.
Poached Salmon with Lemon Dill Sauce:
Take 2 tsp. of butter and melt. Take 2 tsp. of flour and add to the
melted butter. Cook stirring continuously until golden brown or it
smells like toasted almond(this is the roux to thicken the sauce).
Add 1 to 1 1/2 c. of milk to the roux and simmer.
Add a 1/4 tsp.(or more to taste) of fresh or bought lemon juice.
Let cook until the sauce thickens stirring occasionally.(sauce should
coat the salmon and should not be too thick. If the sauce is too thick
you may thin it a little by slowly adding milk a little at a time.
When the sauce is thickened add 2 tsp. of freshly chopped dill.
Set aside bought keep warm.
Take four fresh, boned, 4-6 oz. salmon fillets and put into a deep
pan covering the salmon with cold water and move to heat. Bring the
water to a boil and then simmer. Cook for 10-15 minutes until the
salmon feels firm to the touch.
When the salmon is cooked, remove from the water, and put the salmon
fillets on four plates. Ladle sauce over each fillet, just enough
to coat them.
This recipe is an easy recipe and is very tastey.
To Make an Alfredo Sauce: Take 2 tblsp. of butter, 2 c. heavy cream,
1/2c. of parmesan cheese, a dash of pepper, and a pinch of nutmeg.
Cook over a low heat, stirring occasionally until thickened. You may
want to add more of less parmesan cheese depending on your taste.
Add milk a little bit at a time if sauce gets too thick.
Take your leftover salmon(boneless) and chop it into small pieces
and add to your alfredo sauce.
Over cooked and heated fettucinni add the salmon in alfredo sauce.
Another variation may be to add some cooked, mixed vegetables to your
salmon in alfredo sauce. Then you have Salmon Fettucinni Alfredo Primavera.