Grilled salmon salad. (Robert Lachman / Los Angeles…)
This recipe is a perfect way to use up leftover salmon, and also works well with other leftover fish -- or even chicken -- just change up the herbs as desired to suit your taste. For this version, flake grilled salmon over a salad of steamed red potatoes, avocado and watercress and toss with a simply seasoned lemon and olive oil-based dressing. It takes only about 40 minutes to prepare.
If you don't have leftover salmon and would like to try the dish with fresh salmon, grill a seasoned fillet over moderate heat until the flesh lightens in color and firms throughout, 10 to 20 minutes depending on the size of the fillet. Check the fish for doneness: a knife should penetrate the fish easily, and the fillet should just begin to flake.
For more quick-fix dinner ideas, check out our video recipe gallery here. Food editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix several dishes in an hour or less.
Mac 'n' cheese recipes galore!
Go behind the scenes at the Test Kitchen
Browse hundreds of recipes from the L.A. Times Test Kitchen
You can find Noelle Carter on Facebook, Google+, Twitter and Pinterest. Email her at email@example.com.
Grilled Salmon Salad With Potatoes and Dill
Active work time: 40 minutes * Total preparation time: 1 hour
12 baby red boiling potatoes
2 1/2 teaspoons salt, divided
1 shallot, minced
1 teaspoon Dijon mustard
1 teaspoon sugar
2 tablespoons lemon juice
6 tablespoons olive oil
Freshly ground pepper
3/4 pound grilled salmon
2 tablespoons chopped fresh dill
1 ripe avocado, cut into 1/2-inch dice
1 large bunch watercress
Place the potatoes in a saucepan, add cold water to cover and bring to a boil over medium-high heat. Add 2 teaspoons of salt, and reduce the heat so the water just simmers. Cook the potatoes until tender when pierced with a fork, about 12 to 15 minutes. Drain the potatoes and run them under cold water until cool enough to handle.
While the potatoes are cooking, whisk together the shallot, mustard, sugar, the remaining 1/2 teaspoon of salt, the lemon juice and olive oil in a small bowl. Add pepper to taste.
Cut the potatoes into thin slices and place in a large salad bowl. Use a fork to flake the salmon into bite-size pieces. Add to the salad bowl along with the dill and avocado. Cut off and discard the tough stems of the watercress. Coarsely chop the rest and add to the salad bowl. Gently toss the salad with the dressing. Divide the salad among 4 plates. Serve immediately.
4 main-course servings. Each serving: 484 calories; 438 mg sodium; 54 mg cholesterol; 35 grams fat; 6 grams saturated fat; 22 grams carbohydrates; 22 grams protein; 3.48 grams fiber.