Have you tried my favorite salmon recipe yet? It's so easy and so good, but I always seem to have a small piece of salmon leftover and some of the roasted asparagus. I usually wind up throwing it out, 'cause leftover fish just doesn't taste right. Yuck.
I decided instead of being wasteful, I would make a quiche with the leftovers (what a refreshing change from my usual repertoire!).
Since the salmon has lemon juice, thyme, shallots and capers all built in, it really doesn't need much help except for a nice custard.
You can use this basic recipe for any leftover cooked salmon from the night before, just make sure you jazz it up a bit by adding some lemon juice, capers, some herbs and definitely a lot of salt & pepper before adding it to the pie shell.
Salmon & Asparagus Quiche:
I would suggest making the Roasted Salmon & Asparagus recipe, otherwise, just use leftover cooked salmon and doctor it up a bit.
a small piece of leftover cooked salmon
a handful of steamed or roasted asparagus, cut into pieces
(you can add more capers, shallots, thyme, lemon zest, dill, salt & pepper for seasoning)
1/2 cup of Parmesan cheese
3/4 cup of heavy cream or half & half
1 prepared frozen pie shell
Flake the salmon and cut up the asparagus. Lay on the bottom of a prepared pie shell.
Season with some more lemon zest, capers, shallots, salt & pepper and anything else you like.
Whisk the eggs with the cream together and add the cheese.
Pour the custard over the salmon and asparagus.
Bake for 35 minutes in a 350F oven until puffed and golden.
Wait 15 minutes before serving.
1 hour ago