We had some fabulous weather last Sunday so we threw some salmon on the grill. There were leftovers to contend with, so I threw them into a salad. Perfection!
Kevin’s always been just so-so on salmon. But I love it, so I make it anyway. (Hey man, if I’m cooking, I get to decide what we’re eating. House rules!) We recently discovered that Kevin does love salmon on the grill. And really, why wouldn’t he? It’s awesome!
We’ve been using this recipe for basic grilled salmon that’s topped with a garlic lime butter sauce. I can’t even begin to tell you how delicious it is. And better yet — how simple!
When we made it last weekend, our salmon fillets were ENORMOUS and we only ate one between the two of us. Which left a giant piece of salmon in the fridge for leftovers. (And you KNOW how I feel about leftovers, uuugh.)
No one wants to be that person who microwaves leftover fish at the office during lunchtime. So, clearly, bringing my leftovers to work to reheat was simply not an option.
That’s why I opted for a no-reheat method of using up this grilled salmon. No stinky reheated fish aromas or weird reheated fish textures = win!
Granted, this salad isn’t rocket science. It’s just throwing five ingredients into a bowl: romaine, avocado, sunflower seeds, salmon & dressing.
But that’s the beautiful thing about salads, right? No muss, no fuss. Plus, some veggies while you’re at it.
Note to self: Eat more salads.
- 2 cups romaine lettuce
- 1/2 avocado sliced
- 2 tablespoons sunflower seeds
- 4 oz grilled salmon broken into bite-sized pieces
- peppercorn ranch dressing
layer the lettuce, avocado sunflower seeds and salmon in a bowl. Drizzle some dressing over the top and eat! (Salads are amazing in their simplicity, aren't they?)