151222_TSF_RECIPE_SALMONSALAD

This is a really easy and healthy weeknight meal and if you’ve tried our whole roasted salmon this is a great way to use up the leftovers. We’re always looking at ways to make cooking during the week simpler. So if we’re cooking salmon we’ll often buy a bit extra, just for the purpose of having the leftovers to make a salad or fish cakes.


Ingredients

  • 3 - Large zucchini
  • Leftover salmon
  • 1tbsp - Pesto

Method

  1. Use a mandoline, julienne peeler or spiral slicer to cut the zucchini into long, thin strips. Don’t worry if you don’t have one of these options – you can also use a peeler to cut the zucchini into thin ribbons.
  2. Put the zucchini in a saucepan with the salmon and a tablespoon of water, and warm through on a low to medium heat, stirring often to evenly distribute the heat.
  3. Toss through 3 to 4 tablespoons of pesto and serve.

Serves 2