Last night I cooked salmon with a pesto and panko crust. I tried to figure out what I could make with the leftovers and decided a dip/salad would be the perfect thing. After giving Sophie and Rusty a few bites, of course.
I decided to call it Leftover Salmon Dip/Salad. I can’t quite decide if it’s a dip or a salad. It reminds me of a chicken or tuna salad consistency but I want it to be a dip.
Some of you may recall the band, Leftover Salmon, which is all I can now think about. If you want a reminder, like me who couldn’t really put a name with a song, you can read more about them here:
https://www.leftoversalmon.com/band
I start by shredding the salmon with my fingers to check for bones.
I then add a stalk of celery diced.
Half a shallot diced
2 teaspoons of capers, minced
2 teaspoons of country Dijon mustard
1 quarter cup of chopped pistachios
1 quarter cup of Dukes mayonnaise
And then I mix like crazy until it is fully combined.
I recommend chilling for a bit before eating. I serve mine with Firehook Rosemary Sea Salt crackers:
AND if you want to check out Leftover Salmon, it is this one right here…Happy Listening! https://youtu.be/E1QTmrLlx9I
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