If I had to pick a favorite way to prepare potatoes, it would have to be oven roasting them. I love how they get perfectly crisp on the outside, but still soft on the inside when baked at high heat in the oven. I love seasoning them up real well too; potatoes can be like a blank canvas with endless possibilities with help from your spice cabinet.

This potato side dish is one of my favorite recipes to make – and one of my family’s favorite to eat, it’s one of my main go-to recipes. I can’t tell you how many times I have made them for my family. (Another family favorite are these Cheddar-Dill Roasted Red Potatoes – you’ll have to give them a try too).

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If you are following a keto diet, this is a great keto salmon recipe to try, it is naturally low carb and high in good fat!

I’m slowly easing back into post-holiday life now that my kids are back in school. I hit the gym for a good hour-long cardio session this morning and am determined to drink a gazillion ounces of water today. I didn’t gain a million pounds over the holidays like I thought I would, but I did hit a level of feeling sluggish that I am not comfortable with, and I can attribute that to less sleep, less exercise and more of everything else if you know what I mean.

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Instead of tuna salad for lunch this week, I put together this healthy salad with leftover cooked salmon and a few simple ingredients I had in the fridge. I have been obsessed with salmon salad ever since I had it in Oregon a couple of months ago – it was one of the best salmon salad recipes I’ve ever tasted.

This salad is so delicious and a nice change from your average tuna sandwich. It’s a great low carb recipe filled with protein and healthy fats too.

I like to cook up extra salmon whenever I am making it for dinner so I can use the leftovers on salad, or in a salmon salad like this one. Cooking salmon is easy and takes no time at all. You can bake your salmon or broil it, I typically broil it when I just use a rub (like this salmon with sweet and spicy rub I make often).

How to cook salmon:

1. Preheat your broiler.
2. Place salmon filets on lightly greased aluminum foil lined broiler pan or baking sheet. Pat salmon filets dry with a paper towel, then sprinkle liberally with your favorite lemon pepper seasoning, salt and pepper. Drizzle a little olive oil over each salmon filet. Place under broiler and cook for 8-10 minutes or until salmon is turns lighter pink and flakes with a fork (cooking time for fish always depends on how thick your fish is). Set aside.

What do you put in salmon salad?

• 1/2 lb cooked salmon, flaked
• 1 heaping teaspoon light mayo (more if you like mayo)
• squeeze of lemon
• big pinch of salt and pepper (or lemon pepper if you prefer)
• 1 celery stalk, chopped small
• 1 tablespoon green onion, chopped

So good!

What else can you make with leftover cooked salmon besides salmon salad?

Try these Cajun Baked Salmon Cakes,  Salmon & Avocado Stuffed Lettuce Wraps or this Farfalle with Salmon, Lemon and Peas.

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Salmon Salad Recipe

• Author: Aggies Kitchen
• Prep Time: 15 minutes
• Total Time: 15 minutes
• Yield: 2 servings
• Category: Fish

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This Salmon Salad is a nice change from your everyday tuna. Bake up extra salmon at dinnertime & use up the leftovers to create this protein packed salad!

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Ingredients

• 1/2 lb cooked salmon, flaked
• 1 heaping teaspoon mayonnaise
• squeeze of lemon
• big pinch of salt and pepper (or lemon pepper if you prefer)
• 1 celery stalk, chopped small
• 1 tablespoon green onion, chopped

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Instructions

1. Add your leftover flaked salmon to a bowl. Season well with salt, pepper (or lemon pepper), mayo and a splash of fresh squeezed lemon. Add chopped celery and green onion and combine well.
2. Serve on whole grain bread or pita or over salad with crackers. Or just eat it on its own.

Love salmon? Check out my other salmon recipes:

Broiled Salmon with Sweet and Spicy Rub

Salmon and Veggie Stir Fry

Blackened Salmon with Citrus Salsa

Almond Crusted Honey Mandarin Salmon

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It’s June and that means the lazy days of summer are officially here. It’s also National Dairy Month and what a better way to celebrate than with a summer-friendly dip filled with nutrient-rich dairy like this kicked-up Chipotle Ranch Greek Yogurt Dip! National Dairy Month isn’t just a celebration of the deliciousness of dairy or to promote drinking milk, though that may be what first comes to mind. It’s also a time to bring attention to the hard working dairy farmers and their responsible practices, which include care and commitment to their animals as well as to our environment – you can learn more about the dairy farming industry’s sustainability efforts here.

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Over time, my husband and I seemed to have developed a hobby of collecting condiments. Mustards, barbecue and hot sauces, relishes, jellies and chutneys…we are always coming home with at least one jar or bottle of something, especially when traveling or after a visit to a gourmet or specialty foods store. Some people get excited about new jewelry and clothes – I get excited about food items. And this is a-okay in my book.

Mustards of all kinds are always a favorite around here for dressing up sandwiches (with a minimal amount of calories too, can’t beat that) and I seem to find myself with several almost empty jars of mustard in the fridge pretty often. When I’ve spooned out the last bit of mustard, I always know a Mustard and Herb Vinaigrette is in the near future. It’s the perfect time to grab a bunch of fresh greens, tear them up in a bowl or plate and serve yourself up a nice (big) simple salad for lunch or dinner.

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I’ve been finding it really hard to find time to blog lately…between a long vacation, birthdays, school and now a new member of our family, my time has been well accounted for and unfortunately blogging has not made the list. It’s all good though…it’s been a fun and full couple of weeks.

And speaking of a new member of our family…I would like to introduce you to

Dexter.

He is the sweetest little guy. I adopted him from my sister Lina, who has been his foster mom for about a month now. He needed a home and once we met him it just felt right. He’s a Black Lab/Hound mix and is 14 weeks old…and he fits right into to this already crazy household!

Ok…on to the eats. I made this last weekend for lunch and it was such a treat! We don’t eat crab cakes too often, for the obvious reason that crab meat isn’t cheap, but when we do we relish every bite. My husband goes nuts over crab cakes.

When I make crab cakes I normally follow the Old Bay recipe found on the side of the can…but this time I got a little creative. I added lots of pressed garlic and used Dijon instead of regular mustard. They turned out great and I am happy to say I would make them this way again! I served them over a delicious salad full of good stuff…fresh spinach, romaine, red pepper, red onion all tossed in a homemade dijon vinaigrette.

Garlicky Crab Cakes

Ingredients:

• 1/2 cup panko
• 2 TB mayo
• 2 tsp Old Bay
• 2 tsp fresh chives, snipped (or 1 tsp dried)
• 1/2 tsp Dijon
• 1 egg
• 4 cloves pressed garlic (or finely minced)
• 1 lb lump crab meat

Directions:

1. In a large bowl, combine panko, mayo, Old Bay, chives, dijon, egg, garlic and crab meat. Mix gently and form into patties. Broil or fry until golden brown on each side.
2. Serve with a squeeze of lemon or additional mustard.

Follow AggiesKitchen on Instagram and show us what recipes you are making from the blog! Use the hashtag #aggieskitchen - I'd love to see what you are cooking up!

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