Healthy Creamy Leftover Salmon (Printable)
A light yet satisfying dish that transforms your leftover salmon into a creamy, nutritious meal.
# What You'll Need:
→ Proteins
01 - 2 cups cooked leftover salmon, flaked
→ Vegetables
02 - 1/2 cup cherry tomatoes, halved
03 - 1 cup fresh spinach, chopped
04 - 1 small red onion, finely diced
05 - 2 garlic cloves, minced
→ Cream Sauce
06 - 3/4 cup Greek yogurt (or low-fat sour cream)
07 - 1/4 cup low-fat cream cheese
08 - 2 tbsp lemon juice
09 - Zest of 1 lemon
10 - 2 tbsp fresh dill, chopped
11 - 1/2 tsp Dijon mustard
12 - Salt and pepper, to taste
→ To Serve
13 - Cooked brown rice or whole wheat pasta
14 - Fresh parsley, chopped
# How to Make It:
01 - Heat a large non-stick skillet over medium heat. Add a splash of olive oil, then add the red onion and garlic. Sauté for 2 to 3 minutes until fragrant and softened.
02 - Add the cherry tomatoes and spinach to the skillet. Sauté for another 2 to 3 minutes until the spinach is completely wilted.
03 - Lower the heat and stir in the Greek yogurt, cream cheese, lemon juice, lemon zest, dill, and Dijon mustard. Mix continuously until the sauce is smooth and creamy.
04 - Gently fold in the flaked leftover salmon. Heat through for 2 to 3 minutes, being careful not to break up the salmon chunks too much. Season with salt and pepper to taste.
05 - Serve the creamy salmon mixture warm over a base of cooked brown rice or whole wheat pasta. Garnish with freshly chopped parsley if desired.
# Expert Hacks:
01 -
- It completely masks the reheated fish taste by bathing the salmon in a zesty, cool cream sauce.
- Cleaning up is an absolute breeze since everything cooks in a single skillet.
02 -
- Keep the heat strictly on low once the yogurt goes in or the dairy will curdle and look grainy.
- Taking the pan completely off the burner for thirty seconds before adding the dairy ensures a smooth texture.
03 -
- Remove any stray bones from the leftover fish before flaking to avoid an unpleasant surprise at the dinner table.
- A tiny pinch of salt on the tomatoes before they hit the pan draws out their juices and elevates the whole sauce.