How to Use Leftover Salmon – no cooking required

My family is never excited when salmon is on the menu. I frequently have leftover cooked salmon and I don’t like to reheat it. Fish smells terrible reheated, in my opinion. I wanted a delicious way to use the leftover salmon that didn’t involve more cooking.

This recipe makes a great lunch and it’s low carb (if you care about that) and full of flavor.

This spicy Asian salmon salad is for a single serving because that’s usually what I have when there are leftovers. If you have more salmon leftover, just double it.

Ingredients for Spicy Asian Salmon Salad

If you don’t like spice you can omit the sriracha sauce, and it will just taste like a tangy Asian dressing.

spicy Asian salmon salad for leftover salmon
  • 4 oz cooked salmon
  • About 1.5 cups precut cabbage/carrot mix
  • 2 scallions chopped

Ingredients for Tangy Asian Dressing

  • Juice of one lime
  • 1 TB soy sauce or coconut aminos
  • 1 TB Tahini sauce
  • 1 tsp sriracha sauce
  • 1 TB rice wine vinegar
  • pinch of sweet, a bit of honey or I used pinch of Stevia

How to Make Spicy Asian Salmon Salad

Add the salmon to a bowl and break it up into small chunks. Add the cabbage carrot mix and scallions.

In a glass measuring dish (or bowl) add all of the sauce ingredients. The Tahini is easier to mix if it’s at room temperature. If you don’t have Tahini or prefer peanut butter, this would be delicious. Wisk together and pour over your salad. Toss to combine.

If you have sesame seeds, sprinkle some on top. You could also sprinkle on a few chopped peanuts.

spicy Asian salmon salad
spicy asian salmon salad

Spicy Salmon Salad - A Great Way to Use Leftover Salmon

Prep Time: 10 minutes

I never like to make salmon patties with leftover salmon . I want something that doesn't require cooking.

Ingredients

  • 4 oz cooked salmon
  • About 1.5 cups precut cabbage/carrot mix
  • 2 scallions chopped
  • Juice of one lime
  • 1 TB soy sauce or coconut aminos
  • 1 TB Tahini sauce
  • 1 tsp sriracha sauce
  • 1 TB rice wine vinegar
  • pinch of sweet, a bit of honey or I used pinch of Stevia

Instructions

    Add the salmon to a bowl and break it up into small chunks. Add the cabbage carrot mix and scallions.

    In a glass measuring dish (or bowl) add all of the sauce ingredients. The Tahini is easier to mix if it's at room temperature. If you don't have Tahini or prefer peanut butter, this would be delicious. Wisk together and pour over your salad. Toss to combine.

    Tops with sesame seeds or peanuts if you like.

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