As much as I like to cook, repurposing leftovers into something tasty is almost as much fun. The keys to a good repurpose are ingredients and planning. The use of top quality ingredients is really the key to all cooking but can certainly take what might be bland leftovers and move them into a higher realm. Planning for leftovers typically means making sure the original foods aren't overcooked.
Poached salmon salad.
6 oz. leftover coho salmon, stored refrigerated in the poaching liquid.
fresh spinach, washed and torn
fresh romaine, washed and torn
1/2 cup fresh raspberries
1/2 fresh tomato, chopped
4 fresh figs
toasted sesame seeds
few slices of parmaggino
Place the ingredients, excepting the salmon, in a bowl and toss with a little olive oil, balsamic, salt, pepper. Add a dash of toasted sesame oil and fresh lemon juice. Plate. Break up the salmon onto the top. Arrange the figs around the edge of the plate. Enjoy with a hearty chunk of real bread. There you go. A fine, healthy dinner in about 15 minutes.
Poached salmon salad.
6 oz. leftover coho salmon, stored refrigerated in the poaching liquid.
fresh spinach, washed and torn
fresh romaine, washed and torn
1/2 cup fresh raspberries
1/2 fresh tomato, chopped
4 fresh figs
toasted sesame seeds
few slices of parmaggino
Place the ingredients, excepting the salmon, in a bowl and toss with a little olive oil, balsamic, salt, pepper. Add a dash of toasted sesame oil and fresh lemon juice. Plate. Break up the salmon onto the top. Arrange the figs around the edge of the plate. Enjoy with a hearty chunk of real bread. There you go. A fine, healthy dinner in about 15 minutes.