Leftovers:
My husband has dubbed my mom “The Leftover Queen.” She saves EVERYTHING, but to his constant surprise, she always finds a use for even an inch of leftover chicken or the 4 spinach leaves she didn’t use.
In France, there are less preservatives and pesticides (so great) in food so things do not last as long as in the United States, but I still try to re-purpose what I can and always make a little extra of a dish to last 2 days – why cook a new meal every night!?
The other night when I made the Seared Salmon with Warm Tomato Vinaigrette, I cooked an extra salmon fillet to do something with the next day. Seared salmon is not great reheated so I instead decided to make a dip for the weekend. I kept it simple, but we enjoyed it all weekend with plain crackers and Pretzel chips. Not photogenic, but yummy!
Creamy Salmon Dip
Servings: 6 hungry dippers, about 4 cups
Prep Time: 10 minutes
1 large salmon fillet, cooked and flaked (about 2 cups / 190 g)
4 scallions (1/3 cup, 40 g), white and light green parts, thinly sliced
3 tablespoons fresh lemon juice
2 tablespoons light mayonnaise
1 ¼ cups (300 g) light cream cheese
½ teaspoon salt
¼ teaspoon ground black pepper
In a medium bowl, flake a fillet of leftover cooked salmon (discard the skin). Add the thinly sliced scallions, lemon juice, mayo, cream cheese, salt and pepper. Gently stir it all together. Add more lemon juice or salt if needed. Serve chilled with crackers, crudité or other chips. The dip can be covered and refrigerated for up to 3 days.
And bon appétit!
