Many varieties of fish aren’t good chilled. Salmon is the exception. Flaked right from the fridge, the rosy fish can be added to green salads, grain or pasta dishes, or turned into a chopped salad mixed with mayonnaise — something like canned tuna. Start by grilling the salmon to give it a smoky flavor, and serve the herb-flavored fillets with lemon-dill mayonnaise and grilled scallions.
Chill leftover fillets for salmon salad, folding in some of the lemony mayo along with celery, red onion, and an extra squeeze of lemon juice. A teaspoon of horseradish will give the fish salad a little zing. Pile it on toasted ciabatta, or another crusty bread, and add a bright element with leaves of baby spinach. Salmon is good right from the grill but just as nice cool the next day.
(Grilled salmon, salmon salad)
3 pounds boneless salmon (skin on)
1 teaspoon bottled white horseradish
¼ small red onion
1 stalk celery
4 ounces fresh baby spinach
1 bunch fresh dill
Few sprigs fresh thyme
Salt and pepper
2 tablespoons olive oil
1 loaf (at least 12 inches long) ciabatta or other crusty bread
1¼ cups mayonnaiseLisa Zwirn can be reached at firstname.lastname@example.org.