There’s something about curry that is kind of addictive. I mean sure, there are people who probably don’t care for curry. I am not one of those people. Neither is KB. That man will sprinkle the spicy curry powder on anything. True story: one day I made beef and broccoli (a kind of Asian dish), and before I knew it, he had a little shaker of curry powder out and was sprinkling it on his dinner. I had no words. I won’t say I love it, but I definitely enjoy it. There are so many different varieties of curry, the possibilities are endless.
Anyways, the other day I had a piece of leftover salmon. Now in the Beckmann house, we try to never have leftover seafood. KB won’t eat it because he doesn’t like the way it smells in the microwave. I will eat leftover seafood on occasion for lunch if I’m not having a shake, but it’s rare. So I try never to have it. But the other day I did have a piece of leftover salmon. Which I saved, because I knew I wanted to make a salmon salad for lunch. The thing about salmon salad is you can kind of do with it what you like, add any veggies, flavorings, etc. So with the spirit of KB in mind, I decided to make a curried salmon salad sandwich. I will definitely be making this again!
Start with your piece of salmon. Around 8 oz. You can cook one or if you have a leftover piece, use that. The salmon does not have to be hot.
Remove skin and flake salmon. Add mayonnaise, curry powder and green onions.
Mix to combine.
Serve on a toasted roll with lettuce.
1 – 8 oz piece of cooked salmon (seasoned with salt and pepper)
1/3 cup mayonnaise
1 1/2 Tablespoons curry powder (I used some that my big sis brought me from India)
2 green onions, minced
rolls – for serving
lettuce – for serving
Flake salmon into a medium bowl. Add mayonnaise, curry powder and green onions. Mix to combine. Serve on a toasted roll with lettuce.