This recipe is a perfect way to use up leftover salmon, and also works well with other leftover fish -- or even chicken -- just change up the herbs as desired to suit your taste. For this version, flake grilled salmon over a salad of steamed red potatoes, avocado and watercress and toss with a simply seasoned lemon and olive oil-based dressing. It takes only about 40 minutes to prepare.
If you don't have leftover salmon and would like to try the dish with fresh salmon, grill a seasoned fillet over moderate heat until the flesh lightens in color and firms throughout, 10 to 20 minutes depending on the size of the fillet. Check the fish for doneness: a knife should penetrate the fish easily, and the fillet should just begin to flake.
For more quick-fix dinner ideas, check out our video recipe gallery here. Food editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.
Photo credit: Robert Lachman / Los Angeles Times