Summer has finally reared its welcome head in London. The days are definitely long (sunrise at 4:30, sunset at 9:30) and it’s getting warm enough that I don’t want to turn on the oven. So the grill’s been getting a good workout.
One of my summertime cheats is whenever I’m grilling I always throw on extra – a few more chicken breasts, extra pieces of salmon or more veg – to use for the following night’s dinner.
Here are some favorite uses for extra chicken:
- shred and use in chicken tacos
- chop and use in a big salad, along with extra grilled veg
- shred, mix with BBQ sauce, place on a bun and you’ve got BBQ chicken sandwiches
- chop and mix with mayo, celery, walnuts and grapes for a chicken salad
And some for grilled vegetables:
- use in a frittata
- add to mixed greens, add a bit of chicken and you have a hearty salad
- chop into 1″ pieces, toss with balsamic and olive oil
- chop and mix with couscous, feta and chopped fresh herbs for a couscous salad
As for the extra salmon, I’d begrudgingly reheat it for lunch or dinner the next day…taking one for the team (I can’t stand throwing away food). Until I came across this gem of a recipe from the always brilliant Barefoot Contessa. And it couldn’t be simpler. It makes a meal for 4-6 people (serve with rye bread and a green salad) and therefore uses quite a bit (2 lbs) of salmon. But if you find yourself with just a few extra pieces, just modify the recipe – no more reheated salmon filet!
Salmon Salad with Dill and Capers (serves 4-6)
Note: You can substitute four tablespoons raspberry vinaigrette salad dressing for the raspberry vinegar and olive oil. However I suggest purchasing some raspberry vinegar as you can use it to make your own green salad vinaigrette which tastes better than store-bought. Can also use it as a sauce for chicken or pork. The vinegar I find here in the UK is thicker, almost syrup-like. If you happen to come across that type it’s really good on ice cream or mixed with some sparkling water for a refreshing beverage.
2 lbs. (900 grams) cooked salmon, chilled
1 cup (225 grams) small-diced celery (about 2 stalks)
1/2 cup (40 grams) small-diced red onion (about 1 small onion)
2 tablespoons minced fresh dill
2 tablespoons capers, drained
2 tablespoons raspberry vinegar
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon pepper
Break the salmon into very large flakes, removing any skin and bones, and place the salmon in a medium-large bowl. Add the remaining ingredients and mix well. That’s it! Serve cold or at room temperature. You can make it earlier in the day or even the day before you plan to serve it.