What to do with Fish Leftovers – Grape and Green Bean Salmon Salad

by Lindsay Cotter June 10, 2014

Description:

Most people don’t get too excited about leftovers, do they? I might be the only exception, let me explain my reasoning.

Leftovers are a chance to recreate! To be resourceful! To break out of the sandwich for lunch routine! To keep nourishing foods doing what they do best, NOURISHING.

The problem is most people who cook a wonderful fish recipe for dinner (like the many we have up on this blog) don’t know what to do with the leftovers the next day. Fish can be tricky. It needs to be used again within the next day or two, and heating up leftover fish can be quite boring. So how about we MIX it up a bit? Let’s take leftovers to whole new level!

Grape and Green Bean Salmon Salad!

Ingredients:

• French green beans
• Spring salad mix
• 2/3 cup (or a large handful) of chopped red grapes
• slivered almonds
• dried cranberries (optional)
• Creamy Caesar dressing (you can make your own with olive oil, red wine vinegar, and grated parmesan cheese)
• 1 cup Broccoli slaw
• red pepper (optional)
• Balsamic vinegar
• Leftover grilled or baked Salmon
• Lemon juice

Preparation Instructions:

1. Very easy. Slightly steam your green beans. Not too soft, you want them extra crunchy.
2. Then mix them in a bowl with your broccoli slaw, leftover salmon (diced) and salad.
3. Add a little balsamic vinegar and your almonds, and then mix again.
4. Top the salad mix with your chopped grapes, and cranberries.
5. Season with the red pepper. Drizzle your creamy dressing on top to complete. I sometimes add in lemon juice or garlic too! 

Cheers to summer salads and leftovers!

Lindsay

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