I've been addictively flaking leftover salmon onto everything. Sprinkling it like a pink confetti atop pastas, polentas and everything in between — because I have found that salmon's unique and robust flavor instantly nudges the savory character of certain foods into deep umami focus.
And when it comes to classic comfort food, sometimes even the tiniest smattering of flaked salmon can level up your flavors and take that meal from okay to oh, yay!
I’ll try to prove it with 10 examples:
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On Rice — Steam up some white rice and top it with a halved jammy (seven-minute) egg, Japanese furikake seasoning and some flaked salmon. The combo of oozy yolk on rice combined with the little hits of salmon assure you that despite the side-dishness of this meal, you are indeed in the midst of protein power.
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On Savory Oats — I'm dreaming of savory oats that have been simmered with butter, salt and parmesan cheese, and topped with flaked salmon and a handful of something herbaceous, like fresh dill or spicy microgreens. (I mean, there's really no reason to not add that aforementioned jammy egg here, too).
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On Polenta — You've heard of shrimp and grits, so why not fish and grits? After all, the flavor-forward saltiness of the salmon shines alongside the sweetness of the warm cooked corn.
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On Pasta — Sure you could have a simple bowl of pasta, like a cacio e pepe, which is divine. But throw a handful of salmon flakes onto that dish and you've got a straight-up party.
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On Crackers — If you need an appetizer in a pinch, salmon's got your back. A little goat cheese on a seeded cracker with a few flakes of fish and you've suddenly become an expert server of hors d'oeuvres.
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On Eggs — Be they sunny, baked, shirred, boiled, scrambled, frambled, poached or souffléd, salmon always works with eggs. Flake it into omelets, or simply cook your sunnies on a skillet with those leftover flakes of fish, and the extra heat on the salmon will crisp it up and turn those bits almost bacon-y in texture.
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In Grilled Cheese — Sure you could have a plain old grilled cheese (which, to be clear, is delicious)...or you could slip some salmon into the sando to make it a melty masterpiece.
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In Grain Bowls and Salads — The grains and veggies combo goes a long way when you're trying to eat on the cleaner side, so that extra boost of salmon, besides adding big flavor, can certainly help to keep you fuller between meals.
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On Nachos — Imagine a heaping plate of nachos with refried beans, molten cheese and jalapeños — and topped with juicy flakes of spicy-seasoned salmon. Odd? Perhaps. Will I try it anyway? 100%.
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On Baked Potatoes — As a child of the eighties, I consumed my fair share of loaded baked potatoes, but never have I done so with flaked wild salmon on top. I'm imagining a hot baked Japanese sweet potato halved, with a dollop of sour cream, fresh chives and a handful of flaked sockeye to call the whole thing perfect.
The best part is that I don't have to wait for leftover salmon to make any of the above happen, because our Captain Cuts happen to be the perfect portion sizes for this type of use. I'd even say there's an argument to be made for cooking up a batch of Captain Cuts on Sunday, so you can freestyle-flake and flavor-wake all week long.
Live wild...and think pink!
Monica
Pictured above: an impromptu bowl of savory steel cut oats cooked with a little butter, parmesan cheese and salt, and topped with the iconic jammy egg, fresh dill, toasted pine nuts and the true unexpected star of the dish, chunky flakes of sockeye salmon.
