Whip up this simple salmon Caesar salad recipe in just 15 minutes from a simple piece of leftover salmon, some crunchy croutons and an easy creamy avocado dressing. This easy salad is great for a quick lunch or a simple supper.
TOTAL TIME INVESTMENT: 15 MINUTES
Serendipity: the making of fortunate discoveries by accident.
Rummaging in the fridge for lunch, I uncovered a piece of leftover salmon, a small jar of avocado dressing, and a few salad leaves. Together with the scrap of bread on the bread board, I had all the makings of a great meal.
I could tell you that I had prepped all of these ingredients in advance in anticipation of an easy meal. But that would be a lie.
There are occasions though when I am more prepared, and actually prep my ingredients in advance. You can get all the tricks I employ to do this in my free salad prep sheet. Download it from the Resource Library now by either clicking the link below, or requesting the library password at the end of this post.
For so many years Mr Grumpy has taken our leftovers for lunch, or they have been relegated to the chickens, or even worse the bin. Slowly though, my thinking is changing (much to Mr Grumpy’s disgust as it means fewer lunches for him) and I am working hard on reducing our food waste.
My rummage through the fridge made me realise how easy it can be to make something good to eat with just a few staple ingredients. Any protein, such as cooked meat or beans, boiled eggs, or leftover grains, can form the basis of a quick meal. Add a few salad leaves and vegetables, pour over a tasty dressing, and lunch or dinner can be on the table in minutes.
I’m determined to become better at using my leftovers, so was quite proud of myself for being able to think laterally and produce this really tasty leftover salmon Caesar salad recipe. Less food for the chickens and a quick lunch for me. Win! (although not for said chickens maybe).
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Ingredient Substitutions for this Salmon Caesar Salad Recipe
As this leftover salmon Caesar salad recipe is really all about what was in my fridge on the day, don’t be afraid to make your own substitutions according to what you have on hand.
- Any protein can be substituted for the salmon. Shreds of leftover roast chicken would be delicious, and eggs or chickpeas can be used in place of the salmon for a vegetarian option.
- I have also
- used hot smoked salmon in this salad with great success. Many supermarkets or fishmongers sell pre-cooked salmon fillets now if you don’t wish to cook your own.
- Pre-made croutons can be used if you don’t wish to make your own or don’t have fresh bread on hand. Although I do have my thoughts on purchased croutons.
- Your favourite Caesar salad dressing can be used in place of the avocado dressing. Or try sour cream salad dressing instead.
- Any green salad leaves will work well in this recipe, so use what you have on hand.
- Use gluten free bread for the croutons to make this salad gluten free.
Frequently asked questions about leftover salmon
Cooked salmon is perfectly safe to eat, provided it is handled correctly immediately following cooking. Allow leftovers to cool slightly, then transfer it to an airtight container and place in the fridge as soon as possible to maximise the storage time.
Cooked salmon can be eaten either hot or cold, and is perfectly safe to eat cold providing proper food safety procedures have been adhered to immediately after cooking.
Cold salmon stored for more than three days should be discarded.
Leftover salmon can be frozen for up to four months, and should be defrosted in the refrigerator. The texture of the salmon may change once frozen, and is best used in dishes where it is combined with other ingredients. Think quiches, scrambled eggs or pasta sauces.
Cooked salmon should be placed in an airtight container, or wrapped tightly in foil, and stored in the fridge.
Leftover salmon will last for up to three days in the fridge if stored correctly.
Leftover cooked salmon can be reheated, however the texture of the salmon will change once reheated. It is best incorporated into other dishes.
How to use leftover salmon – A few more ideas
Found yourself with leftover salmon, were wondering what to do with it and really didn’t feel like salmon Caesar salad? Why not try one of these other great salmon recipe ideas from some of very clever fellow food bloggers.
Most of these recipes use only a small amount of salmon, which is usually all you have as leftovers, and are very quick to put together. There are a couple that are a little more involved but I have included them because the recipes look delicious.
Whilst most of the recipes call for hot smoked salmon, you can easily substitute any leftover cold cooked salmon fillets in its place and still achieve delicious results.
- Smoked Salmon Chowder via House of Nash Eats
- Smoked Salmon Scrambled Eggs via House of Nash Eats
- Seafood Pot Pie with Puff Pastry via Champagne Tastes
- Smoked Salmon Crostini with Whipped Goats Cheese via Flavour & Savour
- 3 Minute Salmon Pate via Fusion Craftiness
- Smoked Salmon & Goats Cheese Stuffed Mushrooms via Flavour & Savour
- Chic Salmon & Cucumber Sandwiches via Belly Rumbles
Easy Salmon Caesar Salad: A Few Final Tips
I realise that this is not a traditional Caesar salad, and that I am taking a few liberties by calling it such. But in my mind the pairing of lettuce leaves, protein, crispy croutons and creamy dressing = Caesar salad so I am going with it. I leave you with a few final thoughts.
- Leftover salmon will last for 3 – 4 days in the fridge. Wrap the salmon well in foil, or place in an airtight container, and place in the fridge soon after cooking to maximise the storage time.
- The avocado dressing can be made in advance, and will last for about 3 days in the fridge.
- This recipe makes more avocado dressing than than you need for the salad, so you will have leftovers. Store the unused dressing in a glass jar in the fridge.
- I like to toss the excess avocado dressing over salads, stir it through cooked chickpeas and other legumes, or mix it with cooked chopped chicken for a quick sandwich filling.
- If you decide to switch up the protein (such as using leftover chicken) then I would add a few anchovies to the Caesar salad.
- If you have more stale bread than required for this recipe, then I have a few other ideas for stale bread that you may find useful.
Looking for more easy salad recipes?
If you are on the hunt for quick and easy salad recipes, then I have a few more suggestions for you. And as an added bonus, some of these can be put together with leftover ingredients.
- Roast Beef & Lentil Salad
- Mediterranean Quinoa Salad Recipe with Roasted Vegetables
- Vegetable Couscous Salad Recipe
- Lemon Feta Zucchini Noodles
- Tomato & White Bean Salad Recipe
Enjoy!
Made this recipe? Tell me how it went in the comments below.
And if you loved it, please don’t forget to rate it.
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15 Minute Leftover Salmon Caesar Salad Recipe
Ingredients
For the creamy avocado dressing
Makes 1 cup – not all is required for the recipe.
- 2 small (or 1 large) avocado peeled & cut into pieces
- 30 ml (2 Tablespoons) apple cider vinegar
- 45 ml (3 Tablespoons) olive oil
- 1 small clove garlic grated or crushed
- 1 teaspoon Dijon mustard
- Salt & pepper
- 60 ml (1/4 cup) water
For the salmon Caesar salad
- 2 large handfuls Cos (Romaine) lettuce cut into wide ribbons
- 100 g (1/2 cup) leftover cooked salmon
- 100 g (1 cup) bread torn into chunks
- 2 Tablespoons olive oil
- Salt & pepper
- 1/4 cup creamy avocado dressing
Instructions
For the creamy avocado dressing
- Place the avocado, vinegar, oil, garlic and mustard into a small container.
- Season with salt and pepper.
- Blitz with a handheld blender until smooth. It will be very thick at this point.
- Check the consistency of the dressing. If you would like it to be slightly thinner, add the water and blitz again.
- Use 1/4 cup of the dressing in the salad. Store the remainder of the avocado dressing in a glass jar in the fridge, and use within 3 days.
For the salmon Caesar salad
- Place a medium sized fry pan over a moderate heat.
- Add the olive oil, wait for 30 seconds, then add the chunks of bread.
- Saute the bread for about 5 minutes, or until browned all over. Turn the bread as each side browns to ensure they are evenly cooked.
- Remove the toasted bread from the fry pan.
- Season with salt and pepper, and allow to cool slightly.
- Whilst the croutons are cooling, scatter the lettuce over a dinner plate.
- Shred the salmon over the lettuce.
- Dollop the dressing over the salmon and the lettuce.
- Scatter over the croutons.
- Serve immediately.
Notes
- The nutritional information provided is only for the salad, and does not include the full dressing quantity. All nutritional information should be used for guidance only.
- The avocado dressing can be made in advance, and will last for about 3 days in the fridge.
- This recipe makes more avocado dressing than than you need for the salad, so you will have leftovers. Store the unused dressing in a glass jar in the fridge.
- Toss the excess avocado dressing over salads, stir it through cooked chickpeas and other legumes, or mix it with cooked chopped chicken for a quick sandwich filling.
Nutrition
Update Notes: This post was originally published on 19th February 2016. It was substantially updated on 27th March 2019 to include ingredient substitutions, FAQ’s, nutritional information, links to additional posts for using leftover salmon and to generally improve the readability of the text.
Simple, healthy, doesn’t require much prep and absolutely tasty I bet!
Thanks Janene. It is really delicious!
I need to get better at using up avocados – they always seem to go soft at the same time and there’s only so much smashed avo on toast or guacamole you can eat. Pinning the sauce for later!
I’m with you Nancy. I’m pretty bad at using them too, so last year I started freezing those that were on the edge. Frozen avocado is good for guacamole etc.
Frozen avocado?! I never thought of doing that. Will give it a try.
I know right. Gotta love Pinterest 🙂
Looks delicious. Where is the nutrition information? I’m frustrated and disappointed by bloggers’ claims that recipes are “healthy,” based on some nutritious ingredients and lots of pretty pictures. Take some responsibility for these “healthy” claims and be more transparent, please!
Hi Linda. Healthy is a loaded word … it means different things to different people. Whilst I haven’t claimed that this recipe is healthy, I do consider it to be. Stuffed full of greens, Omega 3 from the salmon and the myriad of nutrients and good fats from the avocado, there are worse things I could be eating. You may choose to disagree.
I am progressively adding nutrition information to my recipes. All my new recipes have them and I am retrospectively adding it to old recipes. I have updated the recipes above to include this information. However, the nutrition information should only be used as a guide as no nutrition calculator can be considered perfect.
This salmon Caesar salad looks amazing! I love how quick and easy it is to make with leftovers. Can’t wait to try it for dinner tonight!
Thanks! let me know what you think.