Okay, thanks for the great ideas today! I now have a big pot of
chicken chili which turned out great, some chicken salad, and the ribs
are all slathered with sauce and frozen. Forgot to mention one other
thing that I have a LOT of....grilled salmon.

I'm at a total loss on this one. What can I do with cooked grilled
salmon?

It has to be something that I can freeze, as I have too much to eat
before it goes bad.

Thanks in advance for any tips,
-todd

"todd" > wrote in message
oups.com...
> thing that I have a LOT of....grilled salmon.
>
> I'm at a total loss on this one. What can I do with cooked grilled
> salmon?
>
> It has to be something that I can freeze, as I have too much to eat
> before it goes bad.
>
> Thanks in advance for any tips,
> -todd
>
Just freeze it as is. When you're ready to use it, you can flake it to make
salmon patties or a salmon salad (much like chicken salad) or simply reheat
it. Maybe salmon with pasta... I have this stuffed salmon pasta dish which
calls for flaked salmon. I'll admit I used canned but hey, you have the
better item

Stuffed Salmon Pasta with Dill Sauce

12-14 jumbo shell pasta, cooked per package directions
1 egg, beaten
1 c. ricotta cheese
1/4 small minced onion
2 Tbs. chopped fresh parsley
1/4 tsp. salt & pepper
1 cup salmon, flaked
grated lemon zest
(dill sauce recipe to follow)

Cook the pasta shells according to package directions. Drain well and cool
on waxed paper separately to keep the shells from sticking together. In a
mixing bowl combine egg, ricotta, onion, parsley, salt & pepper, lemon zest
and the flaked salmon. Fill each pasta shell well with the filling. Place
in a lightly greased baking dish and pour a little water around the bottom
to keep the pasta moist. Cover with foil and bake at 350F for 25-35
minutes.

Meanwhile make the dill sauce:

1-1/2 Tbs. butter
1-1/2 Tbs. all purpose flour
dash of salt and pepper
1 cup light cream or half & half
3 Tbs. snipped fresh dill weed or about 2 tsp. dried
1 Tbs. lemon juice

Melt butter in a small saucepan over medium heat. Stir in flour, salt,
pepper. Remove saucepan from heat and gradually stir in the cream or half &
half, stirring until the mixture is smooth. Return to heat. Bring just to
boiling, then reduce heat and stir constantly about 1 minute until sauce is
thickened. Remove from heat and add the dill weed and the lemon juice.
Blend well. Spoon sauce over the stuffed salmon pasta.

Jill

"todd" > wrote in message
oups.com...
> Okay, thanks for the great ideas today! I now have a big pot of
> chicken chili which turned out great, some chicken salad, and the ribs
> are all slathered with sauce and frozen. Forgot to mention one other
> thing that I have a LOT of....grilled salmon.
>
> I'm at a total loss on this one. What can I do with cooked grilled
> salmon?
>
> It has to be something that I can freeze, as I have too much to eat
> before it goes bad.
>
> Thanks in advance for any tips,
> -todd

I freeze it and use later it in scrambled eggs. VERY good way to start the
day.

"todd" > wrote in message
oups.com...
> Okay, thanks for the great ideas today! I now have a big pot of
> chicken chili which turned out great, some chicken salad, and the ribs
> are all slathered with sauce and frozen. Forgot to mention one other
> thing that I have a LOT of....grilled salmon.
>
> I'm at a total loss on this one. What can I do with cooked grilled
> salmon?
>
> It has to be something that I can freeze, as I have too much to eat
> before it goes bad.
>
> Thanks in advance for any tips,
> -todd

There's always salmon mousse of some description - damned fine stuff.


Shaun aRe

todd wrote:
> Okay, thanks for the great ideas today! I now have a big pot of
> chicken chili which turned out great, some chicken salad, and the ribs
> are all slathered with sauce and frozen. Forgot to mention one other
> thing that I have a LOT of....grilled salmon.
>
> I'm at a total loss on this one. What can I do with cooked grilled
> salmon?
>
> It has to be something that I can freeze, as I have too much to eat
> before it goes bad.

Fried salmon croquettes and baked salmon loaf freeze well, as does
salmon pot pie.

Go he http://recipes.chef2chef.net/recipe-indexa/arc-1975.htm

Sheldon

"Sheldon" > wrote in message
ups.com...
>
>
> todd wrote:
> > Okay, thanks for the great ideas today! I now have a big pot of
> > chicken chili which turned out great, some chicken salad, and the ribs
> > are all slathered with sauce and frozen. Forgot to mention one other
> > thing that I have a LOT of....grilled salmon.
> >
> > I'm at a total loss on this one. What can I do with cooked grilled
> > salmon?
> >
> > It has to be something that I can freeze, as I have too much to eat
> > before it goes bad.
>
> Fried salmon croquettes and baked salmon loaf freeze well, as does
> salmon pot pie.
>
> Go he http://recipes.chef2chef.net/recipe-indexa/arc-1975.htm
>
> Sheldon
>

Salmon pot pie! Wow, it sounds awesome! Thanks for the link, Sheldon. I'm
going to try this one. What a great idea.

kili

todd wrote:

> Okay, thanks for the great ideas today! I now have a big pot of
> chicken chili which turned out great, some chicken salad, and the ribs
> are all slathered with sauce and frozen. Forgot to mention one other
> thing that I have a LOT of....grilled salmon.
>
> I'm at a total loss on this one. What can I do with cooked grilled
> salmon?
>

Cooked salmon makes great salmon salad sandwiches. You may have trouble
using canned salmon in the future.

"todd" > wrote in message
oups.com...
> Okay, thanks for the great ideas today! I now have a big pot of
> chicken chili which turned out great, some chicken salad, and the ribs
> are all slathered with sauce and frozen. Forgot to mention one other
> thing that I have a LOT of....grilled salmon.
>
> I'm at a total loss on this one. What can I do with cooked grilled
> salmon?
>
> It has to be something that I can freeze, as I have too much to eat
> before it goes bad.
>
> Thanks in advance for any tips,
> -todd

I like to grill extra salmon or chicken to slice up for dinner salads the
next day.

Kathy

"todd" > wrote in message
oups.com...

> I'm at a total loss on this one. What can I do with cooked grilled
> salmon?

<snip>

My mother used to make great salmon stew which contains milk or cream. I
don't know if chowder freezes well but it's a great, soulful stew.

I can't find the recipe right now, but it contains:

salmon
ruisset potatoes
water
milk or cream
onions
dill
salt and pepper

rmg wrote:
> "todd" > wrote in message
> oups.com...
>
> > I'm at a total loss on this one. What can I do with cooked grilled
> > salmon?
>
> <snip>
>
> My mother used to make great salmon stew which contains milk or cream. I
> don't know if chowder freezes well but it's a great, soulful stew.
>
> I can't find the recipe right now, but it contains:
>
> salmon
> ruisset potatoes
> water
> milk or cream
> onions
> dill
> salt and pepper

Grab a fork and eat it chilled. Yum yum. I suppose if nothing else,
you could mix it like tuna salad - mayo, celergy, relish, etc. - and
serve it up in pita sandwiches.

N.

Make a salad in a med to large bowl, break the salmon into small chunks and
sprinkle them into the salad. Cover and leave in the fridge overnight and
eat the next day or serve it with a couple of meals.

Dwayne


"rmg" > wrote in message
. ..
>
> "todd" > wrote in message
> oups.com...
>
>> I'm at a total loss on this one. What can I do with cooked grilled
>> salmon?
>
> <snip>
>
> My mother used to make great salmon stew which contains milk or cream. I
> don't know if chowder freezes well but it's a great, soulful stew.
>
> I can't find the recipe right now, but it contains:
>
> salmon
> ruisset potatoes
> water
> milk or cream
> onions
> dill
> salt and pepper
>
>

....thanks for all the tips. i'm definitely going to try this chowder
out! (and probably some of the recipes on that link sheldon posted)

On 2 Jun 2005 05:16:51 -0700, todd wrote:

> ...thanks for all the tips. i'm definitely going to try this chowder
> out! (and probably some of the recipes on that link sheldon posted)

chiming in late...

I put leftover salmon in a pasta salad which is dressed with garlic
aioli.

How about puting the salmon into a rice risotto with some vegetables.
Peas and brocolli go well with this.

Katharine

Dwayne wrote:
> Make a salad in a med to large bowl, break the salmon into small chunks and
> sprinkle them into the salad. Cover and leave in the fridge overnight and
> eat the next day or serve it with a couple of meals.
>
can I ask...what's the purtpose of letting the salad stand overnight?
Why not make it fresh? It
's not like the flavors will blend....