Loading ...Buy a little extra salmon the next time you’re fillet-shopping and cook it all up at once. The next day, pair the cold leftovers with a hit of lemon-spiked mayo and briny capers for a fancy-looking lunch perfect for one.
1-1/2 tablespoons mayonnaise
3/4 teaspoon fresh lemon juice
2 teaspoons drained capers
3 ounces cold leftover (cooked) salmon fillet
1 slice good sourdough or French bread
Salad greens
In a small bowl, stir together the mayo, lemon juice, and capers. Lay the salmon on a slice of sturdy bread, slather it with the lemon-caper mayo, and serve with fresh, crunchy salad greens.
Serves 1
Recipe licensed from Cheryl Sternman Rule at 5 Second Rule
