Salmon and Corn Salad
Written by Rachel, Posted in Bread, Condiments, Dinner, Eggs, Fish, Leftovers, Low Carb, Lunch, Main Dishes, Meat, Potatoes, Salads, Vegetables
| Salmon and Corn Salad |
Recipe Type: Salad, Main, Lunch, Dinner
Author:
Serves: 1
A great way to use amazing summer corn and leftover salmon!
Ingredients
- 1 t olive oil
- 1/4 C leftover salmon, cold
- 1/4 to 1/2 C crispy potatoes (leftovers are fine and can be reheated in the toaster oven, or follow the recipe)
- 1/4 C corn off the cob
- 1/4 C green beans, chopped
- 1/4 C zucchini, chopped
- 1 egg, fried
- 2 T almonds, chopped
- 2 C lettuce
- 1/2 C cornbread croutons
Instructions
- (If using leftover crispy potatoes, re-heat in the toaster oven. 350F until they’re hot.)
- Heat pan. Add oil. Slowly add egg (I like to pour it from a small bowl). Sprinkle with a dash of salt and pepper. Cook, covered, flipping if desired, until it reaches desired doneness.
- Top lettuce with potatoes, veggies, almonds, croutons, and salmon. Place egg on top. Drizzle with dressing.
