Help: Leftover baked salmon!

[lsdesign]

I have about 3/4 lb. of salmon filet that I baked last night. How can reuse it for tonight's dinner? Pasta?

[emilycat]

I love to saute shiitake mushrooms and garlic in vegetable broth , then add broken pieces of asparagus and flaked salmon and serve over whole wheat angel hair, spaghetti or linguine. I usually grate parmesan or gruyere over the top. It's really simple, and very delicious if you love all those ingredients.

[This message has been edited by emilycat (edited 11-30-2000).]

[Joyce]

Funny you should ask that today...last night I was looking at a recipe in the C/L 2000 annual (99 recipes) for Finnish Salmon Potato chowder, using leftover "Maple Glazed Salmon". I imagine you could use any left over salmon. It had dill, potato and salmon. I am at work now, but if you really need it, I can type and post tonight.

[Joyce]

Now that I am thinking about it, we also love the C/L Fettucini Alfredo with leftover salmon and fresh broccoli florets mixed in!! Yummy, I'm getting hungry

[lsdesign]

Joyce! Please direct me to that Alfredo. I like the potato soup idea too!

[lorilei]

Two suggestions:

Salmon is lovely in alfredo sauce, layered with cheese and spinach between lasagna noodles. These also make lovely "roll-ups" for more formal occasions.

I'd also suggest throwing the salmon into a beautiful salad and serving with creamy dressing and a loaf of crusty bread http://www.cookinglight.com/bbs/smile.gif

[Joyce]

Isdesign, I will be happy to, but you will have to wait until I get Home. The chowder is from Jan/Feb 99 (Finnish Salmon Potato Chowder). I cannot find the Fetuccini Alfredo in the archive index, but it was a cover recipe and is quite popular. If someone cannot post these from Mastercook, I will post when I get home, if you don't need them for dinner tonight!

[Susan]

Here's another idea for you from today's Washington Post (not a "light" recipe though):

Pasta With Smoked Salmon and Sugar Snap Peas

(2 servings)

Smoked salmon is so much more than a simple hors d'oeuvre. It makes a snazzy addition to any number of quick dishes that can be served at any occasion. Drape it atop a plate of scrambled eggs for brunch. Stack it on a tortilla spread with cream cheese, capers and red onions for a snack. Or toss it with pasta and cream sauce for dinner, as below.

From "Gourmet Every Day: Over 200 Quick and Easy Recipes for Dinner" by the editors of Gourmet Magazine (Random House, $29.95).


8 ounces sugar snap peas, ends trimmed
4 ounces fettuccine (may substitute similarly shaped pasta)
1 tablespoon unsalted butter
1 shallot, finely chopped
1/2 cup heavy (whipping) cream
2 tablespoons chopped fresh dill
1 tablespoon coarse-grain mustard
1 teaspoon freshly squeezed lemon juice
Salt and pepper to taste
4 ounces smoked salmon, cut into 1/2-inch-wide strips

Bring a large pot of salted water to a boil. Have a bowl of ice water ready.

Add the peas to the water and cook until bright green, about 1 minute. Using a slotted spoon, transfer the peas to the ice water. Add the pasta to the boiling water and cook according to package directions.

Meanwhile, drain the peas and cut them diagonally into 1-inch pieces. Set aside.

In a large nonstick skillet over medium heat, melt the butter. Add the shallot and cook until softened, about 3 minutes. Add the cream, dill and mustard and cook, stirring constantly, until warm, about 3 minutes. Add the lemon juice and season with salt and pepper to taste. Cover and remove from the heat.

Drain the pasta, reserving 1/4 cup of the cooking liquid. In a large bowl, gently toss the pasta with the salmon, reserved peas and cream mixture. If necessary, add the reserved cooking liquid. Serve immediately.

Per serving: 595 calories, 22 gm protein, 56 gm carbohydrates, 32 gm fat, 112 mg cholesterol, 18 gm saturated fat, 589 mg sodium, 4 gm dietary fiber

[Susan]

I can't seem to find the CL alfredo either but here's another:

SKINNY ALFREDO
~~~~~~~~~~~~~~
--from "365 Quick, Easy and Inexpensive Dinner Menus," by Penny E. Stone
Prep Time: 20 Minutes / Cooking Time: 25 minutes

1 (12-oz.) package uncooked fettuncine noodles
3 tablespoons butter (diet variety works well)
1 tablespoon flour
1/2 cup skim milk (or 1%)
1/2 cup Parmesan cheese
salt and pepper to taste
4 skinless, boneless chicken breasts, diced

Cook fettucine according to package directions, omitting the fat. Drain
well. Place in a large bowl and keep warm. Boil or grill chicken breasts
and then cut up meat and add it to the fettucine. In another pan, melt
butter and add flour. Stir until smooth. Cook for 3 or 4 minutes, stirring
constantly. Gradually add milk. Turn heat up to medium and continue
stirring until mixture is thick and bubbly. Reduce heat to low and stir in
Parmesan cheese. Cook until cheese dissolves and mixture is smooth. Pour
sauce over fettucine and toss gently to coat. Serve with tossed salad and
herb sticks or garlic bread.

[Anne]

Hi lsdesign. Do you like quiche? I use leftover salmon along with broccoli and parmesian and sometimes mushrooms to make quiches. They are easy to make low fat by modifying any typical quiche recipe (skim milk with extra powdered milk instead of cream or half&half) and can be made crustless to really reduce the fat.

[lsdesign]

Thanks, Anne for your suggestion. My manly men won't eat quiche, can you imagine?
Joyce, I couldn't find the Finnish Salmon and Potato Chowder in the 1998 and '99 CL cookbooks but I did come across a Crab and Brocolli Chowder that I think I'm going to use from 98. I would still like to know where the one you suggested is though. Thanks.

[Joyce]

Here it is, along with the C/L Fettucini Alfredo, which my family actually likes better than the real stuff. I usually either add salmon and broccoli, broccoli and bacon, or bacon and peas, and it makes a great meal.

[Joyce]

Here it is, along with the C/L Fettucini Alfredo, which my family actually likes better than the real stuff. I usually either add salmon and broccoli, broccoli and bacon, or bacon and peas, and it makes a great meal.

FETTUCINI ALFREDO

1 TBSP margarine
2 small clove garlic, minced
1 TBSP all purpose flour
1 1/3 cp skim milk
2 TBSP light process cream cheese
1 ¼ cp (2 ½ oz) grated parmesan
4 cps hot cooked fettucini
2 tsp chopped fresh parsley
fresh ground pepper

Melt margarine in saucepan over med. Heat.
Add garlic, saute 1 minute. Gradually add milk, stirring with wire whisk til blended. Cook 8 min. or until
Thick and bubbly, stirring constantly. Stir in cream cheese, cook 2 min. Add 1 cp. Parmesan, stirring constantly til melted. Pour over hot cooked fettucini, toss well to coat. Top with remaining ¼ cp parmesan and parsley. ( 4 servings, 1 cp. - 345 cal.)

FINNISH SALMON POTATO CHOWDER

1 tsp butter or stick margarine
3 cp chopped onion
½ tsp celery salt
¼ cp all purpose flour
1 8 oz bottle clam juice
4 cps cubed peeled baking potatoes
1 ½ cp thin sliced carrots
3 ½ cp 1% low fat milk
10 oz. Maple glazed roasted salmon
(see recipe)
2 TBSP chopped fresh or 2 tsp. Dry dill
¼ tsp. Worcestershire sauce

1. Melt butter in dutch oven over medium heat. Add chopped onion, and saute for 5 min. Sprinkle onion
Mixture with celery salt. Stir in flour, and cook for 1 min. stirring constantly. Gradually add clam juice. Bring mixture to a boil, and cook 1 min. or until thick, stirring constantly. Add potato cubes and carrot and stir in milk. Bring to a boil, reduce heat and simmer 10 min. Break salmon into chunks; add salmon, chopped dill and worcestershire sauce to pan. Bring chowder to a boil; reduce heat and simmer for 10 min. or until potato is tender. (6 serve - 1 ½ cp. - 311 cal)

[bijoux22]

I'm sure that I am too late to post this for your dinner tonight but for future reference this recipe has always looked good to me (I never seem to have any leftover salmon though).

Salmon Hash with Poached Eggs

1 T canola oil
2T unsalted butter
2 large russett potatoes, peeled and cut into 1/2" cubes
salt and fresh gound pepper
1 lb salmon fillet, grilled or roasted; chilled
1 cup chopped green onions
1/2t chopped fresh thyme
4 ripe plum tomatoes, seeded and diced
8 poached eggs

In a large nonstick frypan over med-high heat warm oil and melt butter. When hot add potaotes and fry until crispy and golden underneath 4-5 mins. Stir and continue cooking til crisp and golden on all sides 15-18 mins. Season with salt and pepper. Flake salmon into 3/4" pieces and add to potatoes and cook stirring until heated through, then add onions, thyme tomatoes. cook til heated through. Serve hot with poached egg on top. Serves 4.

If you do try this, I would love to hear your review.

[lsdesign]

Thanks to all who responded. I went ahead and went with the Crab and Brocolli Chowder from '98. My husband came home while it was cooking and said that it smelled wierd. Probably because of the Worcestershire sauce and nutmeg in it. It did make a beautiful soup and I think that using it as a base for other seafood soups would work as well. The flavors were more complex than your ordinary chowders although I will say that it was rather labor intensive but worth it.