A Delicious Cucumber Salad With Cooked Salmon

This light and zesty cucumber salad, spiked with lemon and dill, is a great way to use up that leftover salmon you poached or grilled. Serve it for a light lunch, or for dinner in summer when it’s simply too hot to cook.

Recipe card & instructions updated 3/16/22.

I do not love leftover fish. At all. In fact, it completely freaks me out. I don’t really know what my deal is, but perhaps it’s because I’m a late-in-life seafood lover. Growing up my mom never made it (allergies), so I didn’t realize I even liked fish until I was a young adult. Even then, I was the kind of person who didn’t like fishy fish.

Eventually, as my tastes evolved, I graduated to more complicated fishes…even sushi and oysters. But leftover fish of any sort was usually tossed out, unless my husband ate it.

I made a poached salmon fillet the other day, and we had plenty leftover. Of course I saved it, thinking I would toss it out in a day or two. But lunch arrived, and there was no other food in the house. In a moment of inspiration (or desperation…depending on how you look at it), I decided to treat it like a can of tuna, and dress it up. I scooped it onto sliced toasted bread, and also cucumber rounds for good measure.

It was delicious. I can imagine serving something like this for brunch, or even dinner on a night when it’s just too hot to cook. The dillyness, and of course the open faced sandwich (or Smorrebord) brought me right back to my Scandinavian roots. I can imagine making poached salmon again, for the express purpose of making this salad. Hope you love it too!

Love this cucumber salad? Here are some more recipes that you are sure to enjoy:

• An Easy and Impressive Salad for Thanksgiving
• Your New Favorite Summer Salad – with Figs, Melon & Dukkah
• Zesty Artichoke Pasta Salad with Goat Cheese

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Dilly Salmon Salad on Cucumber Rounds

Alison Needham

This light and zesty salmon salad, spiked with lemon and dill, is a great way to use up that leftover salmon you poached or grilled. Serve it for a light lunch, or for dinner in summer when it’s simply too hot to cook.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Lunch, Salad

Cuisine American

Servings 4 servings

Calories 248 kcal

Ingredients

  

1x2x3x

• 1 cup leftover cooked salmon mine was poached
• juice & zest from one lemon
• ¼ cup mayonaise
• 2 tablespoons minced dill
• 2 scallions thinly sliced
• 1 celery stalk thinly sliced
• 1 cucumber cut into rounds
• or 4 slices of gluten-free bread lightly toasted

Instructions

 

• Place salmon in a medium bowl and gently break into chunks with a fork. Add lemon zest and juice, mayo, dill, scallions, and celery and toss together until evenly mixed.
• Scoop about 1 tablespoon of the mixture onto each cucumber round, and top with additional dill for garnish.
• Alternately, top each slice of bread with a thin layer of mayo, some cucumber slicess and baby spinach and a small scoop of salmon salad. Serve immediately.

Nutrition

Calories: 248kcalCarbohydrates: 17gProtein: 9gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 31mgSodium: 223mgPotassium: 292mgFiber: 1gSugar: 4gVitamin A: 232IUVitamin C: 4mgCalcium: 59mgIron: 1mg

Keyword salmon salad

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