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Jan 15, 2008 11:57 AM

Healthy ideas for leftover salmon

Well I love pasta, salmon, and cream sauce but we are trying to eat more healthy. I make a Japanese style noodle dish and I can add the salmon but wondering if anyone has any other good ideas for leftover salmon.

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  1. Often when I buy salmon, I only use the "center cut" part of it, and dice up the rest in a sort of seviche - a little rice wine vinegar, soy sauce, chives, sesame oil, etc.

    1. My favorite thing to do with leftover salmon is to make an easy salmon corn chowder. Saute diced carrots, onions, celery, red pepper, new potatoes and corn sliced off the cob (or frozen if fresh is not available). Add a can of evaporated skim milk, season with salt and pepper (I throw in some dill, too), thicken with cornstarch if desired, and slide in the flaked leftover cooked salmon.

      Also tasty is a salmon scramble with chives and baby spinich. Make it an egg-white only scramble if you are leaning towards less fat.

      1 Reply
      1. re: Non Cognomina

        Here we are, four years later and I have leftover salmon. Thanks Non Cognomina... I'm going to make chowder.... hmmm, or I might do the salmon scramble. Decisions, decisions...

      2. I make a soup with leftover salmon. I boil water for cellophane noodles, then add the chunks of salmon, (or any fish) in a bowl with fresh spinach, miso soup powder, hot sesame oil, lime juice, and diced ginger. You can add or subtract ingredients like coconut milk, nori, etc. to make this dish your own. Here's my pic:

        1. You could make salmon salad sandwiches with cucumber on rye or whole grain bread, with a honey mustard. Use a thick greek-style yogurt, dill, and some roasted garlic instead of mayo to bind the fish. (With yogurt, though, you have to eat it right away, it tends to separate after a few hours)

          1. I like to use leftover salmon in a rice "salad". Leftover rice, preferrably brown, and definately NOT long-grain (Which is hard when cold), snow peas, or sugar snaps, broken-up salmon, and some vinegrette. I throw on together in the morning, and by lunchtime the flavors are nicely blended. This soy-lemon dressing is perfect for this: