Wednesday, April 2, 2008

Salmon Salad Sandwiches

When I bought salmon for last night's dinner, I told the fish guy that I needed enough for two people, and, well, he gave me enough for four. I feel a little bit better about how much I paid for it (we are on a tight budget, after all, being two full-time college students, neither one of us working, and raising two kids to boot), seeing as how at least we'll get two meals out of it. But what to do with leftover salmon? I've had cold salmon before, poached in white wine and served with a cucumber sauce, but that wasn't appealing to me right now. After some quick web browsing and brain storming, we settled on salmon salad sandwiches.

There has got to be a better name for this. Tuna salad sounds fine, but salmon salad? It just sounds wrong for some reason, like school cafeteria mystery meat's quirky cousin. Huh. I'm not sure what to do about that. But hey, regardless of what you call it, it's tasty!

What would you call it?

I had fun taking pictures of this. I thought it was hilarious to take an artsy picture of basically glorified tuna salad on cheapo white bread. Ah, I crack myself up.


This is how we actually ate it, though, with some leftover Quinoa Salad.


Oh, and I told Meg that it was "pink tuna fish", and she couldn't wait to try it. LOL

Let me preface the recipe by saying that I'm not giving any ingredient amounts. I know that I'm super finicky about how I like my tuna salad, which of course carries over to salmon salad, and I'm sure others are, too. Just use the amounts to suit your own personal taste. If you like just a hint of mayo, no problem. If you prefer your mayo with a hint of fish, go for it. These are just broad guidelines for making salmon salad.

All right.

Salmon Salad Sandwiches

Cooked salmon (I imagine you could use canned salmon -- something I've never tried -- but mine was leftover roasted salmon)
Green onions, thinly sliced
Dill, fresh or dried
Salt & Pepper

In a medium mixing bowl, flake the salmon. Add mayonnaise to suit your taste. Gently fold in green onions and a little dill. Add salt and pepper to taste.

Chill until serving. When you're ready to eat, slather this on the bread of your choice.


sara said...

what a GREAT use of leftover fish...I imagine you could do the same with any kind too and it would be delicious!

Curious if you've made any similar salad spreads without mayo? I am currently married to a mayo hater (gasp) and am always on the lookout for something to try.

Cheryl said...

Hmm, I haven't experimented too much with non-mayo sandwich salads, but I bet one would be good with a vinaigrette-type sauce. You could make an Asian chicken salad with some mirin or vinegar, soy sauce, lime juice and some cracked red pepper. I bet the same would work with tuna or salmon, too, now that I think about it. It wouldn't be creamy, but it would be tangy and yummy nonetheless.

Does he like plain yogurt? You could use that instead of mayo. I've seen some people do it, but it just doesn't sound very good to me.

Good luck!