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Dairy
Easy
30 Minutes
Diets 
Last but certainly not least of my recipe redos is this delicious salmon salad. You might be thinking, “Sarah, it’s a salmon salad. What’s the big deal?” Well, let me explain to you the yumminess you’re missing out on if you don’t try this recipe. First, this is not just any salmon salad. This salmon salad is drizzled with a slightly sweet and spicy tahini dressing that will make you drool and will have you using it way past this salad. But the reason it’s a Recipe Redo and is worthy of its grand finale to this series is because you’re making the leftovers recipe before Shabbos is even over. This is my summer shalosh seudos meal every week. I think I make salmon for Friday night dinner just to eat this salad with the dressing. If you’re worried about fleishig/milchig situations, keep that in mind when you are making and serving the salmon Friday night, and usually it’s not hard at all to keep it parve till you make this salad.
about 1 and 1/2 cups shredded leftover salmon
chopped lettuce (any kind; fresh baby kale and arugula are amazing with this)
any grilled or fresh veggies you want to add (see note)
any type of crunch (I like to use flatbread pita chips)
1/2 cup favorite tahini, such as Mighty Sesame Tahini
3 tablespoons Gefen Maple Syrup
2-3 tablespoons Glicks Soy Sauce (according to taste)
pinch of black pepper
smallest pinch of cayenne
pinch of Tuscanini Sea Salt, if needed
Mix till smooth.
Assemble salad onto plates and then drizzle with tahini dressing. Dressing will last in the fridge for up to two weeks if tightly sealed.
Photo by Sara Goldstein
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