poached salmon and noodle salad bowl

If you're a fish lover like me, you always make sure you have a stash of tinned sardines and mackerel in the pantry, and at least one of those packages (found at Target, of all places) of frozen salmon.  If you have leftover baked salmon, all the better. 

And so it was today, waking up with my fish craving.  I'm catching up to the bowl craze because it's so much fun to assemble from leftovers: the fettuccine was from two nights ago, the salad dressing mixed up for today's lunch (I thought I was having a romaine salad so I made it up last night).

Poached salmon and noodle salad

The dressing:

2 tablespoons mild olive oil

kosher salt

freshly ground pepper

1 medium garlic, peeled and pressed

1 tablespoon fresh lemon juice

1 teaspoon dijon mustard

1 tablespoon minced Italian parsley

1 teaspoon capers

scant teaspoon dry tarragon

Fresh dill if you have it (I didn't)

Mix together and set aside.

I-2 cup leftover noodles or fettuccine

1 cup or more flaked leftover salmon, or thawed and poached or cooked in a skillet 

2 cups chopped romaine lettuce

Drizzle the salmon, greens, and noodles with the dressing and toss before serving.

No politics today, just a reminder to Keep Calm and Carry On.