If you consider nice leftovers, seafood is unquestionably not the very first thing that involves thoughts. However there may be one fish that may be even higher the following day. Salmon tastes nice reheated or chilly from the fridge and it may be changed into every kind of various dishes. Culinary content material creator Jake Cohen is becoming a member of TODAY to share certainly one of his all-time favourite salmon recipes from his new cookbook, “Jew-ish: A Cookbook: Reinvented Recipes from a Trendy Mensch.” He exhibits us find out how to make his mother-in-law’s spiced salmon with tomato and turns the leftovers right into a tasty tartines with mashed avocado.

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Courtesy Jake Cohen

This dish is really an awakening of taste. I discovered the recipe by way of detailed cellphone calls with my mother-in-law describing this dish that she swears is her hottest entertaining dish ever. Smothered in onions and caramelized tomato paste, the salmon sings with shiny acidity from lemon and warmth from Iraqi curry powder (which I’ve simplified right here with coriander, cumin, turmeric, and cayenne). It is simply as simple as it’s common, so prepare to hitch the fan membership!

Leftover Salmon Avocado Tartines

Courtesy Jake Cohen

I really do not actually benefit from the taste of reheated, cooked salmon. As an alternative, I’ve grow to be obsessive about flaking it over my avocado toast for a bit additional protein!

If you happen to like these make-ahead recipes, you also needs to attempt these:

French Onion Latkes

Jake Cohen

Simple Asian-Inspired Baked Salmon

Nathan Congleton / TODAY


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