We’re big on salmon in our kitchen, and there’s always some left over. My no-waste mindset led me to create a quick and new favorite using those grilled salmon leftovers. It’s become a hit with our family, and it’s so satisfying to turn leftovers into something delicious.
Grilled Salmon Salad Recipe
Ingredients:
- 2 cups grilled salmon, cut into cubes
- 1/2 cup green onions, finely chopped
- 1/4 cup red onion, finely diced
- 1/4 cup pepper mayo (combine mayonnaise with finely chopped peppers for a spicy kick)
- Other optional ingredients: cherry tomatoes, cucumber slices, avocado chunks, and mixed greens.
Instructions:
- Start by grilling the salmon until it’s cooked or use grilled salmon leftovers. Allow it to cool slightly before cutting it into bite-sized cubes.
- In a mixing bowl, combine the grilled salmon, finely chopped green onions, diced red onion, and pepper mayo. Toss gently to ensure all ingredients are well-coated.
- If desired, add in cherry tomatoes, cucumber slices, avocado chunks, or a handful of mixed greens to enhance the freshness and flavors of your salad. Feel free to customize it based on your preferences.
- Mix everything together until the ingredients are evenly distributed.
- Serve the grilled salmon salad in two ways: either on crostini for an appetizer or as a refreshing salad for a light and healthy meal.
How to Store Grilled salmon salad:
- Refrigerate any leftover grilled salmon salad in an airtight container for up to two days.
- If you’ve added avocado, it’s best to consume the salad within a day to prevent browning.
This grilled salmon salad is not only a great way to use leftover salmon but also a versatile dish that caters to different preferences. Enjoy this delightful recipe, and I hope your family continues to love it!
