Healthy Creamy Leftover Salmon (Print)
A rich and satisfying way to enjoy leftover salmon with a creamy yogurt sauce and fresh vegetables.
# What You Need:
→ Protein & Dairy
01 - 2 cups cooked salmon (flaked, skin and bones removed)
02 - 1/2 cup Greek yogurt (or reduced-fat crème fraîche)
03 - 1/4 cup light cream cheese (softened)
→ Vegetables
04 - 1 cup baby spinach (chopped)
05 - 1 cup cherry tomatoes (halved)
06 - 1/2 small red onion (thinly sliced)
07 - 1 clove garlic (minced)
→ Broth & Seasoning
08 - 1/2 cup low-sodium chicken or vegetable broth
09 - 1 tablespoon fresh dill (chopped, or 1 teaspoon dried dill)
10 - 1/2 teaspoon lemon zest
11 - Juice of 1/2 lemon
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon salt (to taste)
→ To Serve
14 - 2 tablespoons chives (chopped)
15 - Cooked quinoa, rice, or whole-grain pasta (optional)
# How to Make:
01 - Heat a large non-stick skillet over medium heat. Add a splash of oil or a little bit of broth, then sauté the onion and garlic for 2–3 minutes, until soft and fragrant.
02 - Add the chopped spinach and cherry tomatoes. Cook for another 2–3 minutes until the spinach is just wilted and tomatoes are soft.
03 - Stir in the broth, cream cheese, and Greek yogurt. Cook, stirring, until a creamy sauce forms (about 2 minutes).
04 - Gently fold in the flaked salmon, dill, lemon zest, lemon juice, salt, and pepper. Cook for 2–3 minutes more, until the salmon is heated through.
05 - Taste and adjust seasoning if necessary. Serve hot, sprinkled with chopped chives. Serve over cooked quinoa, rice, or pasta if desired.
# Expert Advice:
01 -
- It rescues leftover fish from being dry and boring, making it taste fresh and indulgent.
- The sauce comes together in minutes but tastes like it simmered for hours.
02 -
- Avoid boiling the sauce rapidly once the yogurt is added to prevent curdling.
- Removing the salmon skin before flaking makes the eating experience much more pleasant.
03 -
- Room temperature yogurt blends into the sauce much easier than cold yogurt.
- Adding the lemon juice at the very end preserves its bright flavor.