This Red Snapper Salad is a great way to use left over fish you may have. I had some fish snapper left over from a recent dish I was working on for a blog post. I decided to make a light summer salad for lunch with it. Pretty simple, and made use of what I had on hand for fish. Light refreshing way to keep leftover fish from going to waste. Just be sure to make this salad within two days of originally cooking the fish..
Fresh fish is a wonderful part of the Mediterranean experience. Grilled, broiled, or baked almost any way you prepare it the flavor is delicious. But sometimes you make more than you need. Despite their bad reputation, fish leftovers can absolutely be used for another great meal. Soups and fishcakes are common, but a light salad is a great use for leftovers too!
Although I used red snapper, any light white fish will do. Bronzino, snapper, dorada, cod, or mahi mahi all will work fine here. A few Mediterranean staples — lemons, capers, red onion — and you have a delicious lunch.
Add just enough mayo for it all to hold together loosely (I used about 2 teaspoons). Season to taste with lemon juice, salt and pepper. Serve on a bed of fresh lettuce with some cucumbers slices and tomato on top. This red snapper salad is sure to be a hit!
Red Snapper Salad
- 1 ½ cups pre cooked Red Snapper in large chunks
- 1 TBS red onion finely chopped. Shallot would work as well
- 2 tsp capers
- 2 tsp light canola mayonnaise
- 1 TBS fresh parsley chopped
- Lemon Juice to taste
- Kosher Salt to taste
- Fresh Ground Black Pepper to taste
- 1 cup Salad Greens
- 2 -3 cucumber slices very thin
- 1 -2 grape or cherry tomatoes halved
- Place fish chunks is a medium bowl
- Add onions, capers, and parsley
- Add mayonnaise a little bit at a time and stir. Only add enough for mix to lightly hold together
- Add lemon juice, salt, and pepper to taste
- Spread salad greens on plate
- Top with mound of fish salad in the middle
- Add cucumber slices and tomatoes a garnish