Thursday, June 7th, 2012 | posted by mike
We all know that sometimes leftovers are better than the original meal! There’s not a better leftover food out there than salmon and with a summer full of delicious, healthful Pacific wild salmon along with great quality Atlantic farm raised ahead of us we should have lots of fantastic leftovers to work with!
I like the smokiness of grilled salmon, but baked, broiled, pan seared or steamed work just fine to top a salad, make salmon cakes, quesadillas, salmon salad sandwiches, let your imagination go wild!
My all time favorite Sunday morning breakfast is poached eggs over salmon hash! The richness of the salmon, the tartness of vinegar and capers with a little sweet purple onion and pimentos makes a fantastic and healthy start to the day. When the wild salmon are running, I always make sure to bring extra home just so I can stretch it out for a couple more meals.
On Sunday we made hash out of Copper River king salmon leftovers from last week’s Friday Fish Report recipe. Now you might be thinking that using the richest and most expensive salmon of the year to make hash is an extravagant waste of good ingredients, but I’ll tell you, if it turns out to be the best breakfast you’ve ever eaten it’s nothing but delicious decadence!