Leftover soup? Good. Leftover French fries? Very, very bad. Roast chicken? Good. Dressed salad? A sloppy, wilted, tragic mess.
Until recently I would have put leftover fish in the "no, thanks" category, because re-warming a nice fillet -- particularly salmon -- risks overcooking it and obliterating its delicate flavor. BUT, when you keep the leftovers cold, you avoid this problem altogether and can throw together, in two minutes flat, a sandwich so tasty it nearly eclipses whatever hot dish you'd bought it for in the first place.
In fact, this sandwich is reason enough to go slightly overboard when you visit the fish counter.
Broil some salmon for dinner, or poach it, or grill it -- as you like -- then store the remainder in the fridge. The next day's lunch will pretty much take care of itself.
Recipe for Cold Salmon Sandwich with Lemon-Caper Mayo
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 you and you alone.
1-1/2 tablespoons mayonnaise
3/4 teaspoon fresh lemon juice
2 teaspoons drained capers
About 4 ounces cold leftover (cooked) salmon fillet
1-2 slices good sourdough or French bread
In a small bowl, stir together the mayo, lemon juice, and capers. Place the salmon between two slices of sturdy bread (or, for an open-faced sandwich, simply lay it atop a single slice), slather it with the lemon-caper mayo, and serve with fresh, crunchy salad greens.