Leftover Salmon Recipe

By Kinsey K. Brown

If there's one thing a fisherman knows, it's how to use a whole fillet. Leftover fish tends to weird people out, it doesn't reheat well and often changes texture after it's been in the fridge. And I get it–you don't want to be the person microwaving fish in the office! 

But you should not be intimidated to use this delicious protein in its “leftover” form. In fact, there are a plethora of recipes to make with the end of a cooked fillet that lend themselves well to sandwiches and salads like this one below. This tangy orzo salad comes together extremely fast and makes the perfect summertime BBQ side dish. It's filling and full of healthy protein and fiber so makes for a great meal prep for the week as well. This recipe includes a simple greek yogurt based dressing but any of your favorite salad dressings will accompany the herbs well in this dish.

 Combine ⅓ cup greek yogurt, 1 tbs lemon juice, 1 tsp dijon mustard , 1 tsp dill, 1 tsp sea salt, and ½ tsp red pepper flakes (optional)

Using a fork, evenly flake the cooked and cooled salmon away from the skin removing any bones as you go. Add cooked and chilled orzo pasta to a bowl with a dash of olive oil. Mix all chopped ingredients evenly. Dress salad when ready to serve fresh!