Do you have leftover cooked salmon in your fridge? Then here’s a delicious looking salmon salad recipe for you to try out! It also contains cucumber, yogurt, lentils and mint! This is such a fresh and wholesome lunch salad if you ask me!
Leftover cooked salmon in your fridge?
That’s what I sometimes end up with after family dinner.
Here in Tenerife you can buy whole salmons for a bargain. And I really mean that. Last time we paid 30 bucks for a whole fish. And you could have fed a family of 10 to 12!
It was huge.
And downright delicious.
But we were just 6 for dinner that evening. Which also means that there’s a lot of leftover cooked salmon too. And I like that, because you can turn that leftover fish into another couple of delicious dinners!
I have to be very honest here.
This gorgeous salmon salad recipe first started off as a Greek tzatziki dip. You surely know that classic. With the grated cucumber, a couple of spoonfuls of Greek yogurt and a nice bunch of freshly chopped fresh mint.
Lentil & Salmon Salad Recipe with Yogurt
So Greek tzatziki it is.
But then in came the cooked salmon that was still in my fridge after last night’s dinner, waiting to be incorporated into another meal the day after. So I diced the cooked salmon up and added it to the tzatziki.
Salmon and yogurt?
That was a hunch really, I didn’t know what to expect in the end.
After that I also stirred in some leftover canned brown lentils as well. Which make this fresh salad more into a wholesome lunch salad.
The cooked salmon, canned lentils, yogurt and cucumber are pretty mild in flavor so go ahead and add as much fresh mint, lemon juice or red onion as you like. These ingredients will give this salad that necessary flavor kick.
Lentil & Yogurt Salmon Salad Recipe
- 9 oz cooked salmon (250 g)
- 3,5 oz canned lentils (100 g), drained weight
- 1 small red onion
- 9 oz fresh cucumber (250 g)
- 3 tbsp unsweetened yogurt (Greek)
- a handful fresh mint chopped
- 1 tsp lemon juice
Rinse the cucumber and dry it with some kitchen paper. You can leave the green skin on if you like. Cut the cucumber in half lengthwise. Remove the softer center containing the watery seeds using a teaspoon until you reach the firmer cucumber flesh underneath. Then grate the cucumber.
Transfer the grated cucumber to a clean and dry kitchen towel. Tighten the towel into a ball and squeeze out the cucumber juice.
Then pour the dry cucumber into a large mixing bowl. Peel the red onion and chop it very finely. Add it to the bowl as well.
Stir. Add the chopped mint, yogurt, lemon juice and a pinch of pepper and salt.
Stir well. Add the drained canned lentils.
Dice the cooked salmon into bite-size pieces and add them to the bowl.
Stir the salad well now. Check the seasoning and add extra lemon juice, pepper, salt or yogurt to taste if necessary. Chill the salad in the fridge for 5 minutes. Then scoop it into bowls and serve cold.