By Dane Feldman
Photo by Dane Feldman.
For me, having lots of leftovers is a huge benefit to cooking at home. Sometimes, I cook just enough for me to eat, but on the occasions that I make enough extra I am grateful for the bonus meals I get out of it. Grilled salmon is one of those foods that doesn’t taste nearly as fresh the following day, but can easily be adapted into something else.
What you’ll need:
1/8 cup baby carrots, chopped
1/8 cup celery, chopped
1 tbsp asian sesame salad dressing
1 tsp lemon pepper seasoning
1/2 tsp dill
Break up the salmon in a bowl with a fork the same way you might with canned salmon or tuna. Add in the celery, carrots, and dill and mix in roughly using the fork. Spoon in the salad dressing and lemon pepper seasoning. Stir with the spoon until the veggies are lightly coated.
Serve chilled and squeeze the lemon wedge over the salad when you are ready to eat it.