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Biscuits & Bacon - Progressive Dinner Parties and Leftover Salmon

Strawberry Mint Salad MCB 2Strawberry - Mint & Feta Salad (Photo Maureen C. Berry)KENTUCKY (5/3/14) — This week Maureen dishes salad fixins and what to do with leftover salmon.

Got a food-related question? Email Maureen at This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

Dear Maureen,

I'm serving the salad portion at my church's progressive dinner party. I am making a Spinach & Strawberry Salad for twenty-two people. I want to add nuts to the salad, but can't decide which variety. Also what about the salad dressing? Should I keep the dressing on the side and offer more than one flavor. I was thinking poppy seed and a maybe a vinaigrette. What do you recommend?

Serving Salad in Sacramento

Dear Nuts to Salad,

How fun to be involved in a progressive dinner party. And lucky for you, you aren't serving the entrée! If I were you, I'd serve toasted slivered almonds to complement your Spinach & Strawberry Salad. Keep the nuts in a side dish with a serving spoon. You never know who might have a nut allergy. It is much more common these days.

I'd toss the salad with the poppy seed dressing just before your guests arrive. That way the tender spinach leaves won't wilt. And only offer one dressing. Keep things simple and easy for yourself. A progressive dinner should be fun for both you and your guests without a lot of fuss.

Maureen

salmon whole

Dear Maureen,

I bought fresh salmon at Kroger the other day. I cooked too much of it and wanted to put the leftover cooked salmon in a casserole the next day, but I wasn't sure if it was safe.

Unsure in Union County

Dear Unsure Salmon-Lover,

What a problem to have - too much salmon! Alas.

One can never have too much salmon - unless it is the old, smelly kind.

One of the best ways to tell if salmon is "good" is to use your nose. If it has an odor - you know, the "fishy" odor that turns most people off from eating fish - pitch it. Cooking it will not make it smell or taste any better.

Beyond the "fishy smell" factor, there is no reason you can't use salmon in a recipe the next day. If you love to eat salmon, but don't want to shop every day, buy extra, portion and freeze. Give yourself twenty-four hours to thaw frozen salmon in the refrigerator before you cook.

Leftover cooked salmon makes a delightful meal.

However, I would caution against putting cooked salmon in a casserole recipe that needs to bake for twenty minutes or more. Your already cooked salmon will become dry, overcooked and tough.

Try these easy-to-prepare recipe ideas next time you make a little too much salmon instead:

  • Reheat salmon fifteen to thirty seconds in a microwave (depending on how much leftover you have). Less is better. Place reheated salmon in a warm, soft tortilla. Add fresh salsa (whatever your like is best) or fresh strawberries and mint with feta cheese (pictured at the top). Roll and eat.
  • Serve salmon chunks over a Spinach & Strawberry Salad. Drizzle poppyseed dressing over the top, like the hostess with the progressive dinner party in the first question.

Always buy domestic salmon (when you can) and if you buy frozen salmon don't forget to read the label. Look for the words "domestic," "sustainable" or "caught in the USA."

Maureen

Got a food-related question? Hungry for an answer? Email Maureen at This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

Maureen C. Berry is the copyeditor and food writer at SurfKY.com. When she’s not writing or cooking, she’s photographing wildlife in her backyard. Maureen founded Center Street Writers' Guild in conjunction with Hopkins County Public Library. CSWG offers free writing/critique workshops. She lives in Western Kentucky with her husband and wire fox terrier, Reagan. Follow her on Twitter @seafoodladyorl.

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Posted on 2/2/14
2/6/2014 - posted
3/13 - 16
Started 11/8/2013
Started 11/8/2013
2/6/2014 - posted
3/13 - 16
Started 11/8/2013
Started 11/8/2013
2/6/2014 - posted
3/13 - 16
Started 11/8/2013
Started 11/8/2013
2/6/2014 - posted
3/13 - 16
Started 11/8/2013
Started 11/8/2013

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