Salmon Salad
So I made Vickys Lemon & Dill Salmon Skewers for dinner last night. They are delicious by the way and I highly recommend trying them!! I bought 4 salmon fillets, about 2 lbs and cut the cubes from the thick center portion of each fillet. This left the thinner edges of each fillet to do something with. So this morning I decided to make a quick salmon salad with the scrap salmon. I even had about 4 cubes of grilled salmon left over from last night that I added in to my flaked salmon. I used all my fresh dill last night so used dried dill weed in the salad, but fresh can certainly be used. Great use of leftovers.
I'd add a link to Vicky's amazing recipe, but I don't know how!
Salmon Salad
So I made Vickys Lemon & Dill Salmon Skewers for dinner last night. They are delicious by the way and I highly recommend trying them!! I bought 4 salmon fillets, about 2 lbs and cut the cubes from the thick center portion of each fillet. This left the thinner edges of each fillet to do something with. So this morning I decided to make a quick salmon salad with the scrap salmon. I even had about 4 cubes of grilled salmon left over from last night that I added in to my flaked salmon. I used all my fresh dill last night so used dried dill weed in the salad, but fresh can certainly be used. Great use of leftovers.
I'd add a link to Vicky's amazing recipe, but I don't know how!
Cooking Instructions
- 1
Spray pan with cooking spray over medium heat. Cook fillets for 1 1/2 minutes per side. Remove from pan and let cool.
- 2
While fish is cooling, mix cream cheese, mayo, lemon juice, dill weed, salt and pepper. Dice celery.
- 3
Flake cooled salmon into medium bowl. I prefer larger flakes, but do what you like 😊 Add diced celery and cream cheese mixture. Stir gently to mix.
- 4
Refrigerate for 1 hour. Serve on bed of lettuce with crackers or on whole wheat buns.
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