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Lots of poached salmon - what to do?

My daughter's annual BBQ is over and there is an equivalent of a whole poached salmon left over. Freezing it plain in hope that someone will defrost and make something out of it will not lead to a delicious outcome:)

I am at a loss for ideas on how to transform it to froze for later. We'll eat some now and I am thinking salmon cakes or a noodle casserole. Not sure if casserole will work as it has to be made with GF noodles.

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  1. Would rice work in place of noodles for the casserole? (Sorry, I don't know much about permissible foods for GF.) My mom used to make a salmon/rice casserole that was pretty good.

    Freezing chunks of the salmon in sauce (lemon, mustard or mushroom sauce, for example) seems like a good way to go.

    If you're up to using some of the salmon right away, you can make it into a salad with GF mayo, minced onion or scallions, celery and a bit of chopped carrot.

    1. Kedgeree is a casserole of flaked cooked fish, cooked rice, hard boiled eggs, and milk or cream, sometimes curry powder. Bake covered until hot. This dish is not a favorite of mine. Not sure about freezing,

      1. You could do a variation of salade nicoise, substituting the salmon for the tuna. Should be fine for someone who is GF since the only starch is potato. (For eating now, not freezing.)

        1 Reply
        1. re: masha

          Good idea !

          I had dinner one night at the Hotel Bellvue, Mennaggio, Lago Di Como, and the main course was baked Salmon.

          The next afternoon, the luncheon menu out overlooking the lake offered a salade niçoise using salmon. Nice moist, thick chunky pieces of salmon, with capers, tomato, Niçoise olives, anchovy, egg, in a light vinaigrette, served on a bed oof mixed greens.

          Memorable !.

        2. Thank you! Great ideas; I particularly like freezing portions of salmon in a sauce. Kedgeree sounds rather interesting - why is not a favourite, Mwhitmore? I'll look up some recipes and if it freezes well will try it. Which reminds me that I should check Food in Jars site for ideas.

          I have a few ladies over for lunch and was thinking about nicoise but it will be a few days by then and I think that salmon cake will be safer.

          5 Replies
          1. re: herby

            Herby, the one dish I made from previous COTM Big Small Plates was for salmon cakes with a piquillo sauce and a corn mushroom sauce, and the cakes are made with cooked salmon and I think they'd freeze well. It's a bit fiddly, like a lot of that book seems to be, but good. This is my report: http://chowhound.chow.com/topics/9075...

            1. re: Caitlin McGrath

              I remember your report, Caitlin :) I actually made these cakes loosely following the recipe and did not make sauce and therefor did not report. Now these cakes would be lovely for my Tuesday lunch and there are only six women - no way we'll make a substantial dent in the quantity. I just looked at the leftovers and they are all mushed up kind of; nevermind that I asked to please place in pieces on a flat surface and chill! Help, god love them :)

              Do you think I need to make both sauces for lunch? I'll check the book (have it with me as I was making her lamb chops) for her serving suggestions but she probably doesn't have any - these are small plates. I am thinking something cold pasta - orzo maybe.

              1. re: herby

                The two sauces and the cakes came together well, and the corn and mushroom sauce is more like a sauté, so it makes the whole thing a bit more substantial. And if fresh corn is still available to you, it really is a good use. On the other hand, you could easily make the piquillo sauce ahead and freeze that, too. I served this as a main dish, and just did some more vegetables of some kind on the side. The cakes would also be good with something like tzatziki or another seasoned yogurt sauce.

            2. re: herby

              Give most of it away soon. Poached salmon does not freeze well unless you have a vacuum preserving unit. I had the same problem, it did not freeze well.

              1. re: PHREDDY

                I actually do have the unit. Have not used it in a long time and not sure it works. Thank you for reminding me! Goes on my tomorrow's "to do" list.

                I have no one to give it away unfortunately.

            3. Salmon hash. Potatoes, green onion, garlic and thyme. Top with a poached egg.

              1. When we have left over salmon, I make a aglio olio with salmon in it. It's one of my son's favorite dishes. Try having the salmon cold with Green Goddess dressing. It's heavenly.

                1. In scrambled eggs, perhaps with some green onion. Or a smoked salmon eggs benedict?

                  Mix some with cream cheese to use on a spread for bagels

                  Simply flaked over a salad with a simple vinaigrette, and some pumpernickel croutons

                  Perhaps add some binder and other ingredients and make salmon burgers?

                  Use it in a filling for Stuffed Mushrooms? perhaps with some spinach and cheese?

                  1. All good suggestions for eating now, thank you! I am by myself all week and need to make this salmon tomorrow into something that freezes well, easy to heat & serve later, not too fussy, tasty and kid friendly :)

                    4 Replies
                    1. re: herby

                      Salmon quesadillas could be assembled, folded, frozen, and served later with some fresh salsa.

                      1. re: kitchengardengal

                        That's a thought that never crossed my mind! I'll ask my daughter if her family would eat them.

                        What would you put in quesadilla aside from salmon? Could I make without cheese? (no diary for one kid and he is the fish lover) use "fake" cheese such as coconut cheese?

                        1. re: herby

                          Herby, perhaps a little refried beans instead of cheese, and some caramelized minced onion.

                          1. re: kitchengardengal

                            That will work and sounds very tasty plus I have some caramelized onions on hand - thanks for the suggestion!

                    2. I would make and then freeze salmon cakes- eat later defrosted as a burger and on salads.
                      Also add to a batch of homemade pasta sauce, defrosted use over roasted veggies, soft boiled eggs, polenta, and of course pasta or spaghetti squash

                      1 Reply
                      1. re: Ttrockwood

                        That's what I am leaning towards - salmon cakes. Never had pasta sauce with fish, not sure the kids will eat it - need to try that on them with a small quantity of fresh. Thank you for ideas!

                        1. Make fish cakes: roughly equal parts fish to (not runny) mashed potatoes. Add some chopped chives or sauteed and cooled shallots. One egg for every 4 cups fish/potato mixture. Chill one hour. Measure out 1/2 cup portions and pat into cakes. Press into panko crumbs on both sides. Saute in olive oil for about four minutes per side, or freeze before cooking. These freeze very well, and are great with just a squeeze of of lemon or tartar sauce

                          1 Reply
                          1. re: pikawicca

                            I have made cod cakes and after frying them stacked them in a container with parchment between the cakes. They heat up fine in the microwave or wonderfully thawed in a fry pan with olive oil. Just don't leave them for months, they tend to dry out.

                          2. Salmon rillettes or potted salmon sealed under a layer of clarified butter will keep for a couple weeks in the fridge or you can freeze it.

                            http://kitchen-tested.com/2012/06/18/...

                            http://www.latimes.com/features/food/...

                            1. make a salmon lasagne with leeks and bechamel

                              make a salmon pie with fennel, or use pizza dough to make a calzone.

                              salmon, sliced fennel, and lemon-butter sauce on fettuccine.

                              1. make asian style sesame noodle with peanut butter, soy sauce, garlic, mirin...etc...and add broken up pieces of salmon into the salad...so so good...!!

                                1. So many great ideas for leftover salmon - thank you all for sharing!

                                  My main issue this time was how to transform salmon for eating later as in frozen meals. And the salmon cakes won! I made 21 of these little beauties that are getting hard and cold in the freezer as I write. I cooked a few baking potatoes and mashed them; added chopped dill, a bit of mustard, chopped capers with some of their brine, salt, pepper and egg yolks. Mixed it all together and formed patties. They should be good cooked from frozen.

                                  Will let you know how good they are when cooked and if the kids like them.

                                  Many-many thanks to all of you for contributing recipes, ideas and techniques! Hope this thread will benefit others that face similar dilemmas :)