I would say on the average day I spend about 96% of my brain power on food….what I ate, what I will eat next, what I will make for dinner, when I will get to try that next recipe, what will be fresh at the market this week. It’s
probably definitely not normal but it means I always have a long list of recipes in my back pocket to pull from, and hey, it is part of what led to this blog in the first place. So it shouldn’t be shocking that while getting my hair done I was snapping pictures with my phone of recipes I wanted to try. One of those must try recipes was this salmon dish, and after getting all the goods to make it I was treated to a “you kick back and I will cook” night by my hubs. He did such a great job (picture below) and we were lucky to have a sizeable piece of fish leftover. All good stuff, right? Yes, but let’s be honest, eating leftover fish is not good, in fact it is often rather gross. The next night I stared into the fridge and was hit with an idea combining leftovers from two difference dinners and struck gold. Next time you make a dinner schedule for the week incorporate the two meals below and you will be able to use similar ingredients to stretch it into a third meal…perfect!
- Remember this salad? Make it and serve alongside grilled chicken or your protein of choice on Monday, set aside about a cup of the edamame to use later in the week.
- Tuesday make this beautiful salmon dish. Add quinoa as a side to make more substantial meal. Reserve about a cup of cooked quinoa and one small to medium sized piece of salmon for tomorrow night’s dinner.
Salmon, Arugula & Quinoa Salad, aka Leftovers Magic by yours truly
- Warm quinoa in a pan over medium-low heat on the stove. Flake leftover salmon (watch for bones!) into quinoa and cook just until warmed through, avoid too much heat to make sure salmon stays nice and moist.
- Drizzle quinoa/salmon mixture with about 2 tsp of toasted sesame oil (or to taste).
- Transfer quinoa mixture to a large mixing bowl and fold in 3-4 large handfuls of arugula (I used an entire bag of greens and gave it a rough chop before mixing it in).
- Add 1-2 tablespoons of rice wine vinegar (or to taste) and finish with salt.
Hope this helps to get you three healthy weeknight meals without much hassle.