This is a delicious way to make use of leftover salmon. Using your pre-cooked salmon, skip the poaching instructions and start at step 2.
SERVES 4
INGREDIENTS:
1 pound salmon
salt and pepper
zest and juice of 1 lemon
¼ cup Nayonnaise or vegan mayonnaise
1 cup diced hothouse-style cucumber
½ cup diced celery
2 tablespoons fresh chives, chopped
2 tablespoons fresh dill, chopped
OPTIONAL INGREDIENTS:
4 butter lettuce leaves for serving or 4 curry-flavored coconut wraps
PREPARATION:
1. Quickly poach salmon by simmering it in ½ cup lightly salted water for 10 minutes. Keep covered until finished cooking. Drain water and gently remove fish. Pat dry.
2. Whisk together the lemon zest, juice, and mayonnaise.
3. Combine salmon carefully with the remaining ingredients, being careful not to break up the salmon too much.
4. Season with salt and pepper, and chill.
5. Serve on lettuce cups or in a coconut wrap.
NUTRITIONAL INFORMATION PER SERVING: 234.0 calories, 30.1g protein, 5.3g carbohydrates, 0.9g fiber, 0.1g sugar, 10.1g fat, 0.8g saturated fat, 75.9mg cholesterol, 216.6mg sodium