Need a creative idea for leftover salmon? Try my Salmon Piccata Salad! You'll love this dinner salad tossed with salmon and drizzled with two dressings!
Salmon piccata salad is a lovely blend of greens, flaked salmon, and two dressings that complement each other in a flavorful way. It's been a month or so since I shared my Salmon Piccata recipe.
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When I make salmon piccata, I usually make enough to have leftovers for Salmon Piccata Salad the next day. However, this recipe also works if you have leftover salmon from something else.
Reheating leftovers doesn't always go over well at my house, so being able to use leftovers and present them as a new dish is a plus!
For this recipe, I mix both romaine and iceberg lettuce. Lemon pepper seasoned salmon is preferable for this recipe but not required.
If you want lemon pepper salmon, you can see how to prepare it from my Salmon Piccata recipe.
The first of the two dressings I use is warm piccata sauce.
You will need fresh lemon juice for the piccata sauce, and I have recently tried an awesome kitchen gadget that will make squeezing those lemons so much easier.
Squeezing fresh lemon juice has always been more time-consuming than I think it should be because I always need to strain out the pulp and seeds. I had the opportunity to try the Lemon Lime Squeezer from Zulay Kitchens.
It is awesome! It's made of metal instead of flimsy plastic, and it's so easy to clean, which is important to me too. Plus, I was able to quickly juice my lemons without having to strain the juice. If you're interested in purchasing one, click here! You will not be disappointed!
The second dressing you need is Brianna's French Vinaigrette, and yes, it is a must because it pulls the lemon flavor in the piccata sauce out, enhances the capers, and just adds an overall nice tang. Without it, your salad will be bland.
To build this dinner salad, toss the flaked salmon with the lettuce and drizzle with the piccata sauce and the French vinaigrette. That's it! Enjoy your Salmon Piccata Salad!
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Salmon Piccata Salad Recipe
Ingredients
- 2-3 4 oz Fully cooked Salmon Fillets*
- 2 Cups Chopped Romaine Lettuce
- 2 Cups Chopped Iceberg Lettuce
- 1 Bottle Brianna's Real French Vinaigrette Dressing a must have ingredient
Piccata Sauce:
- 1 Tbs. Butter
- 2 Cloves Garlic minced
- ⅓ Cup White Cooking Wine
- 1 Cup Chicken Broth
- ¼ Cup Fresh Lemon Juice
- 1 teaspoon Cornstarch
- ¼ Cup Capers rinsed and drained
Instructions
- Prepare the piccata sauce as follows: Heat 1 Tbs. Butter to a sizzle in a small saucepan over medium heat.
- Add the garlic and saute' it for about 30 seconds. Add the white wine and simmer it until it is almost completely evaporated.
- Add ¾ cup of the chicken broth and ¼ cup of lemon juice. Simmer for 4 minutes.
- Whisk the teaspoon of cornstarch into the remaining chicken broth and whisk into the sauce.
- Add the capers.
- Simmer for a couple of minutes to thicken.
- Remove from the heat and prepare the other salad ingredients.
- Toss the lettuces and flaked salmon together and arrange on a dinner plate or salad bowl.
- Drizzle the salad with both the warm piccata sauce and the French vinaigrette.
- Serve and enjoy!
Jeff
Love Salmon
Kelly | Foodtasia
Mindee, this salad looks fabulous! I love salmon piccata and serving it on a salad is brilliant!
mindeescookingobsession
Thanks! It’s one of my husband’s favorites!