It was only a couple of weeks ago when I surprised my wife with a dinner of cedar smoked salmon. I must admit, the salmon was really delicious and it was a nice twist on the standard Friday night fish fry that we typically have in Milwaukee. Surprisingly enough, we had plenty of leftovers, and if you are like me, I tend to not let leftovers go to waste. Instead, I like to challenge myself and come up with a completely new dish from the previous night’s dinner.
In this case, salmon salad. I knew my wife loved simple Saturday lunches like chicken salad sandwiches, as well as the common tuna salad from time to time. It is not often that I make these types of salad sandwiches, if you will, but when you have leftovers like tuna, chicken, or heck, salmon, they do make for a quick and satisfying lunch. This salmon salad creation actually was super delicious, and wanted me to make another cedar smoked salmon the next day! It was just that good.
Lets get started on something on a salad that is really easy and more importantly, really delicious.
- 2 cups of boneless, cooked salmon
- 1 dill pickle, chopped
- 2 tbsp shallot, finely diced
- 1 small clove of garlic, minced
- 1/2 cup of mayonnaise
- 1 tbsp lemon juice
- 1/2 tbsp fresh dill, chopped
- 1 tbsp fresh Italian leaf parsley, chopped
- 1/2 rib of celery, diced
- Toasted white bread or crackers
Take all of your ingredients and place them into a small mixing bowl. Make sure you incorporate all of the ingredients and that they lightly “stick” together from the mayonnaise. You do not want this salad to be thickened by mayonnaise, just a light mixture.
If you have molding rings, place a ring onto a serving plate, place some of the mixture into the ring to fill, and remove the ring. Serve with toasted white bread. Spread on the bread and dig in.
Simple and delicious. I hope you enjoy.