Salmon Salmon Salmon

Salmon are huge fish! While I love baking one whole- stuffed with lemon (either fresh or dehydrated slices or chopped preserved lemons) and dill (either fresh or dried)- there is always PLENTY of leftover salmon. What to do with all that fish?

Here are a  few of my go to ideas:

Salmon Eggs Benedict- Top some salmon on a bed of spinach with an egg and Hollandaise or Bearnaise sauce.

Salmon Rice Casserole- I tried this recipe.

Salmon Pattie/Burgers

Salmon burgers are pretty versatile. To keep it gluten free I use toasted gluten free bread slices for the sandwich and rice or breadcrumbs from a slice of gluten free bread for the filling. The burger above I mixed up with rice that was sauteed with onions, peas, an egg for binding, a touch of hot sauce, a little finely minced preserved lemon, salt and pepper, and curry powder.

I also mixed up a large batch based off of this recipe which incorporated cheddar cheese. I added minced preserved lemon, Dijon mustard, dill and sauteed some minced onion and garlic. It falls apart more easily than I like but, as several reviewers comment, you can bake them in the oven and avoid both breaking them while flipping and the frying mess. I preformed patties, froze them on a baking sheet then bagged them. Now all we have to do is pull a few out and bake them when we want an easy lunch. I always top mine with mayo. Sometimes I mix in a little herbs or lemon- adds great flavor and a little moisture.

Here are the uncooked preformed salmon patties ready to go into the freezer. They are about a third of a cup each.

So that’s what I usually do with leftover salmon. Any other ideas?


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