We grilled a huge salmon filet (4 lbs.) last night for dinner and now have
LOTS leftover.

Looking for ideas for ways to use it up...

TIA!
Mary

maybe put a little mayo on it and put it in a pasta salad?
Jane
www.embracingwomenshealth.com

MareCat wrote:

> We grilled a huge salmon filet (4 lbs.) last night for dinner and now have
> LOTS leftover.
>
> Looking for ideas for ways to use it up...

Make some salmon salad which you can use as is or make sandwiches. You may not
go back to canned salmon.

MareCat wrote:
> We grilled a huge salmon filet (4 lbs.) last night for dinner and now
have
> LOTS leftover.
>
> Looking for ideas for ways to use it up...
>
> TIA!
> Mary

Mary,
There's a wonderful salmon hash from the book "A Great American
Breakfast" from our bbq friends, the Jamisons. Its a beautiful
surprise, and keeps the flavors of the salmon intact. Its made with
some spud, onions, and herbs etc. Evidently, quite popular in the
Pacific Northwest. I can see why.
Pierre
(If you have trouble locating a similar recipe, let me know.)

MareCat wrote:
> We grilled a huge salmon filet (4 lbs.) last night for dinner and now
have
> LOTS leftover.
>
> Looking for ideas for ways to use it up...
>

Make tuna fish salad, but use the salmon instead. It's great!
Susan B.

"MareCat" > wrote in message
...
> We grilled a huge salmon filet (4 lbs.) last night for dinner and now have
> LOTS leftover.
>
> Looking for ideas for ways to use it up...
>
> TIA!
> Mary


Flaked on top of a salad

Dimitri

or



SALMON SALADE NICOISE

A pretty and refreshing composed salad that can be made using only one
skillet.

2 4-ounce 1-inch-thick skinless salmon fillets
1/2 teaspoon dried tarragon, crumbled

2 small (about 3 ounces each) red potatoes

6 ounces green beans, cut into 3-inch pieces

6 romaine lettuce leaves
2 small tomatoes, cut into quarters
2 hard-boiled eggs, cut into quarters
1 green onion, finely sliced
1 tablespoon capers
Lemon-Mustard Vinaigrette

Place salmon in heavy medium skillet. Season with salt and pepper. Sprinkle
with tarragon. Add enough water to skillet to just cover salmon. Cover and
simmer salmon over medium-low heat until salmon is opaque but still pink in
center, about 7 minutes. Using spatula, transfer salmon to plate and
refrigerate until chilled. Reserve water in skillet.
Return water in skillet to boil. Add potatoes to skillet. Cover and simmer
until potatoes are just tender when pierced with knife, about 10 minutes.
Transfer potatoes to plate. Cool and slice. Reserve water in skillet.
Add enough additional water to skillet to cover bottom by 1 inch. Bring
water to boil. Add beans. Cover and simmer over high heat until beans are
crisp-tender, about 4 minutes. Rinse beans under cold water to cool. Drain.
(Can be prepared up to 6 hours ahead; refrigerate.)
Arrange lettuce leaves on each of 2 plates. Top each with salmon fillet.
Arrange half of potatoes, green beans, tomatoes and hard-boiled eggs
decoratively around each salmon fillet. Sprinkle half of green onions and
capers over each salmon fillet. Serve, passing vinaigrette separately.

Serves 2.
Bon Appétit
Too Busy to Cook
Epicurious.com © CondéNet, Inc. All rights reserved.

In article >,
"MareCat" > wrote:

> We grilled a huge salmon filet (4 lbs.) last night for dinner and now have
> LOTS leftover.
>
> Looking for ideas for ways to use it up...

Make a creamy curry sauce with peas for it. Serve with basmati rice and
a lovely tossed green salad.

One day in junior high we were discussing what we'd eaten for breakfast,
and I said I'd had leftover curried salmon on toast. One of my
classmates told me she thought she was going to be sick. Idiot! ;-)

Priscilla

--
"It is very, very dangerous to treat any human, lowest
of the low even, with contempt and arrogant whatever.
The Lord takes this kind of treatment very, very personal."
- QBaal in newsgroup alt.religion.christian.episcopal

On Mon 31 Jan 2005 11:18:51a, Priscilla Ballou wrote in rec.food.cooking:

> In article >,
> "MareCat" > wrote:
>
>> We grilled a huge salmon filet (4 lbs.) last night for dinner and now have
>> LOTS leftover.
>>
>> Looking for ideas for ways to use it up...
>
> Make a creamy curry sauce with peas for it. Serve with basmati rice and
> a lovely tossed green salad.
>
> One day in junior high we were discussing what we'd eaten for breakfast,
> and I said I'd had leftover curried salmon on toast. One of my
> classmates told me she thought she was going to be sick. Idiot! ;-)
>
> Priscilla
>

LOL! I would like the curried salmon on toast. My cats would only like the
salmon!

Wayne

In rec.food.cooking, MareCat > wrote:
> We grilled a huge salmon filet (4 lbs.) last night for dinner and now have
> LOTS leftover.

> Looking for ideas for ways to use it up...

Cut it up and put on top of a green salad.


--
In the councils of government, we must guard against the
acquisition of unwarranted influence, whether sought or unsought,
by the military-industrial complex. The potential for the
disastrous rise of misplaced power exists and will persist.
-- Dwight David Eisenhower

In article >,
Wayne Boatwright > wrote:
> On Mon 31 Jan 2005 11:18:51a, Priscilla Ballou wrote in rec.food.cooking:
> > Make a creamy curry sauce with peas for it. Serve with basmati rice and
> > a lovely tossed green salad.
> >
> > One day in junior high we were discussing what we'd eaten for breakfast,
> > and I said I'd had leftover curried salmon on toast. One of my
> > classmates told me she thought she was going to be sick. Idiot! ;-)
>
> LOL! I would like the curried salmon on toast. My cats would only like the
> salmon!

I think mine would eat the whole thing. Especially if they'd seen me
eating some of it first. ;-)

Priscilla

--
"It is very, very dangerous to treat any human, lowest
of the low even, with contempt and arrogant whatever.
The Lord takes this kind of treatment very, very personal."
- QBaal in newsgroup alt.religion.christian.episcopal

"MareCat" > wrote in message
...
> We grilled a huge salmon filet (4 lbs.) last night for dinner and now have
> LOTS leftover.
>
> Looking for ideas for ways to use it up...
>
> TIA!
> Mary
>
>

Add small pieces to cream cheese, sweated celery, red bell and onion, for a
potato boxty filling. As always, season to taste.

"MareCat" > wrote in message
...
> We grilled a huge salmon filet (4 lbs.) last night for dinner and now have
> LOTS leftover.
>
> Looking for ideas for ways to use it up...
>
> TIA!
> Mary
>
This is a regular at my house:
Instead of making corned beef hash (with potatoes), substitute salmon.
If you don't have a recipe:
Fry some onion in olive oil and butter,
add some boiled or baked cut up potatoes diced, sliced or however you like
cook until heated thru
flake some of your salmon into the potato/onion mixture
heat to your liking
You can add whatever else makes you happy
i.e., when you cook the onion, add some bell pepper - red or green
add italian or regular parsley
etc etc etc

>We grilled a huge salmon filet (4 lbs.) last night for dinner and now have
>LOTS leftover.


My wife makes salmon cakes with leftover salmon, and they are GREAT!

MareCat wrote:
> We grilled a huge salmon filet (4 lbs.) last night for dinner and now
> have LOTS leftover.
>
> Looking for ideas for ways to use it up...
>
> TIA!
> Mary

I don't have the recipe at the tip of my fingers but here's the idea. Get
some large shell pasta and cook it per package directions. Mash the salmon,
season it with salt, pepper and dill weed and cheese of your choice and
spoon the filling into the pasta shells. Place them in a baking dish and
pour a cream sauce over the top and bake... 325F I think, about 20 minutes.

Jill

"MareCat" > wrote in
:

> We grilled a huge salmon filet (4 lbs.) last night for dinner and
> now have LOTS leftover.
>
> Looking for ideas for ways to use it up...
>
> TIA!
> Mary
>
>
>

Salmon Ceasar salad? like chicken ceasar but with salmon.
Salmon paties?
Salmon pie?
in a pasta sauce?
in a pasta salad?
In a seafood chowder?


--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban

In article >,
"jmcquown" > wrote:

> MareCat wrote:
> > We grilled a huge salmon filet (4 lbs.) last night for dinner and now
> > have LOTS leftover.
> >
> > Looking for ideas for ways to use it up...
> >
> > TIA!
> > Mary
>

There's a dish in the old Silver Palate cookbook that we love. Cook
fettuchini. Make alfredo sauce and stir a little pesto into it and add
cooked chunks of salmon at the last minute. Gently combine sauce with
pasta. Ok, kinda rich but a yummy treat.

salmon cakes?
salmon croquettes?

marcella

"MareCat" > wrote in
:

> We grilled a huge salmon filet (4 lbs.) last night for dinner and now
> have LOTS leftover.
>
> Looking for ideas for ways to use it up...

Salmon scrambled eggs. Or under a poached egg onna muffin and topped with
hollandaise, eggs florentine/benedict-style.

K
--
nil illegitimi carborundum

Thanks for all the wonderful suggestions everyone! Ended up going with
salmon hash tonight, which was great! Thinking of doing the salmon stuffed
shells (Jill's recipe) for tomorrow night.

Mary

"jmcquown" > wrote in message
...
>
> I don't have the recipe at the tip of my fingers but here's the idea. Get
> some large shell pasta and cook it per package directions. Mash the
salmon,
> season it with salt, pepper and dill weed and cheese of your choice and
> spoon the filling into the pasta shells. Place them in a baking dish and
> pour a cream sauce over the top and bake... 325F I think, about 20
minutes.
>
> Jill

LOL. I was thinking about that recipe, Jill. I have it saved in my files
from when you posted it four or so years ago. I've made it several times and
love it. But I didn't have the shells, cheese, or half and half in the house
and didn't feel like going out to the store in all the rain we had today.
Maybe I'll pick the stuff up tomorrow and make it for dinner.

Below is your recipe, BTW.

Mary


Salmon Stuffed Pasta with Dill Sauce

12-14 jumbo shell pasta
1 large egg, lightly beaten
1 c. Ricotta cheese
2 Tbs. chopped onion
2 Tbs. snipped parsley
1/4 tsp. salt
1 c. canned salmon, drained and flaked
pinch of grated lemon zest
1/4 c. light cream or half & half
sweet paprika and parsley for garnish

Cook pasta shells according to package directions; drain well . Cool on
waxed paper to keep shells from sticking together. Combine egg, Ricotta
cheese, onion, parsley, lemon peel, salt and salmon. Pour cream into
lightly buttered baking dish. Fill each pasta shell with a heaping
tablespoon of filling. Arrange shells in casserole; cover with aluminium
foil. Bake at 350 F for 30 to 35 minutes or until hot and bubbly. Prepare
the dill sauce. Remove casserole from oven, arrange shells on serving
platter. Spoon dill sauce over pasta. Sprinkle with parsley and paprika.

Dill Sauce

1-1/2 Tbs. butter
1-1/2 Tbs. all-purpose flour
1/4 tsp. salt
dash pepper
1 c. milk
3 Tbs. finely snipped fresh dill
or 2 tsp. dried dill weed
1 Tbs. lemon juice

Melt butter in small saucepan over medium heat, stir in flour, salt and
pepper. Remove saucepan from heat. Gradually add milk, stirring until
mixture is smooth. Return to medium heat; bring to boiling, stirring
constantly. Reduce heat. Simmer 1 minute. Remove from heat and stir in
dill and lemon juice. Serve immediately.

This might sound wierd, but we mash it up in some sour cream or yogurt.

MK