"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > I only have "these" ingredients...help me be creative
Click Here to Login
Thread Tools Display Modes
Old 04-11-2008, 06:03 AM   #11
Executive Chef
Join Date: Oct 2007
Location: Perth, Western Australia
Posts: 3,270
Make a quiche with either broccoli or asparagus with the salmon.

Or use in a vol au vent case in a white sauce with some capers and thinly sliced red onion. Just don't make the white sauce to thick or it would be a bit gluggy. I would add asparagus to this as well.

Crumble it through a frittata.

Spread it through Potato au Gratin for something different.

Too many restaurants, not enough time...
Bilby is offline   Reply With Quote
Old 04-11-2008, 07:39 AM   #12
Executive Chef
AllenOK's Avatar
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
My other half, PeppA, loves it when I make Salmon Patties using leftover cooked salmon. Here's my basic recipe:

1 ½# cooked salmon
-or- canned salmon
1 T Mayo
1 T Dijon mustard
1 Egg
¼ t Salt
¼ t pepper
¾ t Old Bay seasoning
2 T Chopped green onions
3 T Chopped red onions
Several leaves of fresh basil, chiffonade
Bread crumbs for dredging
2 T vegetable oil

Mix together the mayo, mustard, egg, seasonings, both onions, and the basil. Add the salmon and mix. Do this gently so you don’t break the salmon up to finely, as you want some nice chunks. Form into large patties for sandwiches, or smaller patties for entrées. Dredge the patties in the breads crumbs. Cook the patties in a skillet, in the oil, over medium to mid-high heat until well-browned.

Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Old 04-11-2008, 07:46 AM   #13
Senior Cook
Join Date: Feb 2008
Posts: 131
don't mix 'em
Chef Mark is offline   Reply With Quote
Old 04-11-2008, 11:41 AM   #14
Head Chef
DramaQueen's Avatar
Join Date: Jun 2007
Location: Las Vegas, Nevada
Posts: 1,347
Mixing salmon and tuna would be a mistake in my opinion. I would either put salmon pieces into a mixed green salad or my favorite for leftover salmon is to heat it and have it for breakfast with an "over medium" fried egg and a slice of wheat toast. I LOVE salmon for breakfast.
Visit my blogsite: Chew On This
DramaQueen is offline   Reply With Quote
Old 04-11-2008, 12:07 PM   #15
Chef Extraordinaire
GotGarlic's Avatar
Join Date: May 2007
Location: Southeastern Virginia
Posts: 20,603
I often make a sauce for salmon with mayo, tarragon, and white wine vinegar (and a couple of other things). Then I use the leftover sauce to make salmon salad with the leftover salmon.
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 04-11-2008, 01:57 PM   #16
Head Chef
DramaQueen's Avatar
Join Date: Jun 2007
Location: Las Vegas, Nevada
Posts: 1,347
Originally Posted by quicksilver View Post
Salmon and tomatoes are my answer. Make a tomato based soup with a can of purreed tomatoes, some white wine added add alittle salt and sugar and fresh ground white pepper. Simmer 10 minutes, then add some heavy cream. Just heat, stir and pour into bowls with a nice chuck of salmon placed in center of bowl, dollop of sour cream, sprig of chives on top. Serve with a spinach salad and crusty bread. YUM, YUM!!!

Now THAT sounds great. Gotta try that one myself. Thanks.
Visit my blogsite: Chew On This
DramaQueen is offline   Reply With Quote
Old 04-11-2008, 04:42 PM   #17
Master Chef
Constance's Avatar
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
You all have come up with the greatest ideas! Thank you very much. We eat salmon frequently, and DH always cooks an extra fillet. Now I have several alternatives for the leftovers! I'm fortunate in the fact that my husband is willing to try new dishes, and does so with an open mind.

I ended up combining the flaked salmon (there was quite a lot, really) with cooked small pasta shells, pimentos, frozen peas, can of shroom soup and a little milk...seasoned with S&P and nuked, covered, until hot...topped with slices of Velveeta cheese and nuked, uncovered, until cheese was melted and bubbling.
We really liked it.
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 04-11-2008, 06:47 PM   #18
Senior Cook
Join Date: Sep 2004
Location: S. W. Minnesota
Posts: 157

Makes a great dip.
Flaked salmon, chilled
Cream cheese
lemon juice
dill weed

About 50/50 salmon and cream cheese. Lemon juice, oh start with a tablespoon, same with the dill. Mix it up in a food processor, or the old KA
Walt Bulander is offline   Reply With Quote
Old 04-11-2008, 06:50 PM   #19
Head Chef
Mama's Avatar
Join Date: Feb 2008
Location: Georgia
Posts: 1,810
Originally Posted by Loprraine View Post
Well heck, if he wants noodles, I'd throw throw the salmon, peas, onions, veggies, noodles et al in the bechamel, top with buttered breadcrumbs and cheese. I think I need some leftover slamon!
I'm in!

Mama is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:27 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.