My family is like any other, I guess. They frown at leftovers. The dinner everyone loved when it was served suddenly becomes that stuff in containers nobody wants to eat. It isn’t the food itself. It is the fact that they have to heat it and put it on a plate without my assistance. I love my family but I think if I have to tell them one more time how to reheat pasta in the microwave, I might lose my mind.
Leftover salmon is tricky. How should we reheat it? What can we have with it? I know if I don’t do something different with it, it will not get eaten. And salmon is expensive. So I make easy to prepare salmon sliders, and everyone is happy. Of course, put the word “slider” after anything and you’ll have a winner.
The measurements below for the salmon and sweet potato might vary depending on what you have leftover. I usually just use a small sweet potato, poked and microwaved, cooled, then skinned and mashed to mix in with my leftover salmon.
By the way, I always reheat a serving of pasta on a plate in the microwave with just about a teaspoon of water, covered, on power level 4 for 2 minutes. Just so you know…don’t ask me twice.
For the Salmon Sliders:
1 to 2 cups cooked shredded Salmon
1 to 2 cups cooked sweet potato
1 clove of garlic, minced
1 teaspoon minced shallot or Vidalia onion
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons honey mustard
2 teaspoons chopped fresh herbs (I used basil, you could also use parsley, cilantro, tarragon or chives)
Using a fork, mash it all together in a small bowl, then pat it into equal sized patties. You should get three to four about the size of your palm. They will be mushy, so place them on a plate or cutting board in the freezer for just about 15 minutes before cooking.
Heat a saute pan over medium heat with a couple of teaspoons of canola oil, add the salmon patties and cook just until lightly browned on both sides. This will only take about 3-4 minutes per side. Remove to a plate and serve. I serve mine on wheat buns with Homemade Tomato Jam and feta cheese.
For the Homemade Tomato Jam:
1 pint grape tomatoes (or cherry tomatoes, or any chopped fresh tomato), rinsed
1 tablespoon minced shallot or Vidalia onion
3 tablespoons sugar
1 teaspoon apple cider vinegar
1/4 teaspoon cinnamon
Place all in a small saucepan and cook over medium low heat until tomatoes have burst and mixture is slightly reduced and jammy. This should take 15 to 30 minutes. Feel free to change up the spice and use red pepper, cloves, curry powder, five spice powder, garam masala or any other flavor combination you like.