Leftover fish is one of those dishes that just doesn't re-heat well. It becomes overcooked, rubbery and the smell lingers for far too long. Yet, if you have any of last night's Lemon Butter Baked Salmon left, it would be a shame to just toss it out. This is why I've hunted down the perfect recipe. A lemony lentil salad that will work perfectly with the rest of the salmon. To check out the recipe
1/3 cup lemon juice
1/3 cup chopped fresh dill
2 teaspoons Dijon mustard
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
1/3 cup extra-virgin olive oil
1 medium red bell pepper, seeded and diced
1 cup diced seedless cucumber
1/2 cup finely chopped red onion
2 15-ounce cans lentils, rinsed, or 3 cups cooked brown or green lentils (see Tip)
2 7-ounce cans salmon, drained and flaked, or 1 1/2 cups flaked cooked salmon
- Whisk lemon juice, dill, mustard, salt and pepper in a large bowl.
- Gradually whisk in oil.
- Add bell pepper, cucumber, onion, lentils and salmon; toss to coat.