Remember a while back we made that Baked Lemon Pepper Salmon? Did you have any leftovers? Yeah, I didn’t either. Which just goes to show you that you need to buy more when you’re cooking because leftovers are a good thing! They aren’t just good because they are yummy to eat again the next day, or on “leftover night”, but because you can make the leftovers new again with recipes like these.
The truth is Adam and I aren’t crazy about leftovers if we have to eat them more than twice in one week. I mean the first time it was yummy. The second time is a nice re-visit of the first yummy meal. The third time I’m just trying to get through it so we can get something new. So, I like to re-purpose my leftovers into something new so as not to get redundant.
This salmon salad really does the trick and makes for special lunch or an easy quick dinner. Is fact, it’s so yummy and easy that I’ve been known to make it when I didn’t have any leftovers! In a pinch, I’ve gotten away with using canned salmon, and it’s still darn good.
6 oz leftover baked lemon pepper salmon
1 tbsp finely minced shallot
2 tbsp minced fresh parsley (Italian flat leaf)
5 strips bacon, cooked
1 pinch kosher
2 grinds black pepper
3 tbsp mayonnaise
Cook the bacon in the oven at 375 degrees for 25-30 minutes, or until browned and crispy. Remove from the pan and blot with paper towels. Chop the bacon and set aside.
In a bowl, flake the salmon with a fork until the texture is consistently small. Add in the shallots, parsley, salt, pepper, mayonnaise, and chopped bacon. Stir to combine.
Serve on toasted bread or on top of a green salad.