fiteatrest 
Leftovers are my jam (sometimes literally!). You can often buy a bigger package of your chosen protein at a better discount - use some for dinner and save some for a later meal. When I make my popular Dill Dijon Salmon, I save some (4-5 oz) uncooked salmon and freeze it for a few days. This salad was inspired both by this beautiful leftover fish and the first fresh tomatoes and cucumbers from my garden.
It goes great with shrimp as well. This is how you make it:
Ingredients:
- 4-6 oz fresh or frozen salmon
- 1 medium tomato
- 1 medium cucumber
- 1 orange or yellow bell pepper
- 3-5 radishes
- 1-2 cups spinach and spring mix or spinach and arugula
- ¼ avocado
- 1 small bunch fresh dill
- 1 small bunch fresh chives
- 1 boiled egg
- ¼ cup green olives
- 1 tsp dijon mustard
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Directions
- Preheat the oven to 400 if using frozen salmon or 375 if using fresh. Place salmon on a tray with parchment paper underneath. Roast for 15 minutes.
- In the meantime, chop the veggies: 1 tomato, 1 cucumber, 1 orange bell pepper, 3-5 radishes, 1 small bunch of chives, 1 small bunch of fresh dill, 1 cup of spinach/spring mix.
- Lightly flake the salmon and squeeze some lemon juice over. Place back in the oven for 2 (if fresh) or 5 (if frozen) more minutes.
- Final additions to the salad: 1 boiled egg, chopped, 1/4 cup green olives, ¼ diced avocado, 1 tsp dijon mustard and 2 tbsp of balsamic vinegar. Add salt and pepper and stir.
- Top the salad with salmon and enjoy!
You can find more recipes on my YouTube channel and on the Recipe pages.
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