I had made a salmon dish for one of my food clients and had some leftovers. Since I wasn’t that hungry I decided to make a salad and use up the extra cooked salmon. The fish I had made for the dinner had a maple soy glaze that turned out really well.
Simple recipe – mix in a ziploc bag – 1/4 cup of maple syrup, 2 tbsp of soy sauce (I use low sodium), 2 garlic cloves crushed or minced and some black pepper. At the last minute I tossed in a ginger cube that was frozen (equivalent to 1 tsp). The cube didn’t melt so I don’t think it contributed to the flavour. Put your salmon in the bag and marinate for about 15-20 minutes. Then sear it till it begins to caramelize on one side. As you see the flesh turn that light orange colour when it is cooked, flip it over and cook till the other side is also that light orange and darkened on the outer side. Just takes about 15 minutes in total depending on the thickness of your piece of fish.
I happen to really like cold salmon especially in salads to add as a protein. This time I made the salad with romaine lettuce, baby cucumbers, sweet grape tomatoes and some goat cheese.
It worked out very well. I was full but not stuffed. Try it – I think you will enjoy it. Use whatever dressing you like on the salad.
The beauty is you can have the salmon for dinner one night and then lunch or dinner the next day with the leftovers but as a completely different flavour.