3 Easy Leftover Fish Salad Recipes: Fresh Ways to Transform Shabbat Fish

Do you have leftover baked or cooked fish from Shabbat and aren't sure what to do with it? Instead of reheating it again, or throwing it away, this is the perfect opportunity to transform those leftovers into something fresh, light, and delicious.

Fish salads are a wonderful way to refresh your table and create a flavorful meal with minimal effort. All you need are a few vegetables, fresh herbs, your leftover fish, and a creative dressing to bring everything together.

Here are three easy salad ideas featuring leftover fish, along with unique dressings that take them to the next level.

Parsley and Fish Salad with Lemon-Roasted Garlic Dressing

Ingredients

• Leftover baked or cooked fish (barramundi, salmon, sea bass, or mullet work particularly well)

• A large handful of coarsely chopped parsley

• 3 green onions, sliced

• A handful of fresh mint leaves

• A handful of toasted sliced almonds

• ½ red onion, thinly sliced

For the Lemon-Roasted Garlic Dressing

• 3 tablespoons olive oil

• 2 garlic cloves, peeled and roasted in a skillet

• 2 tablespoons fresh lemon juice

• 1 tablespoon silan (date syrup)

• A pinch of salt

• A pinch of black pepper

Instructions

1. Combine all the salad ingredients in a large bowl.

2. Blend the dressing ingredients in a small blender or food processor until smooth.

3. Pour the dressing over the salad and toss gently.

4. Serve chilled.

Quinoa and Cold Fish Salad with Tahini-Yogurt Dressing

Ingredients

• 1 cup cooked quinoa

• Leftover cooked fish, broken into large chunks

• 1 cucumber, diced

• 1 tomato, diced

• ¼ cup chopped cilantro

• 2 tablespoons chopped green onion

For the Tahini-Yogurt Dressing

• 2 tablespoons raw tahini

• 2 tablespoons plain yogurt (for those who follow traditions that permit combining fish and dairy)

• Juice of 1 lemon

• 1 garlic clove, crushed

• A pinch of cumin

• Salt and black pepper, to taste

Instructions

1. Combine all the salad ingredients in a serving bowl.

2. Blend or whisk together the dressing ingredients until smooth.

3. Pour the dressing over the salad and toss gently.

4. Finish with a light drizzle of olive oil before serving.

Potato and Fish Salad with Honey Mustard Dressing

Ingredients

• 4 cooked potatoes, diced

• Leftover cold fish, roughly flaked

• A handful of chopped green onions, red onion, or chives

• 1 tablespoon capers (optional)

For the Honey Mustard Dressing

• 1 tablespoon Dijon mustard

• 1 tablespoon honey

• 2 tablespoons lemon juice

• 3 tablespoons olive oil

• Salt and black pepper, to taste

Instructions

1. Combine the potatoes, fish, onion, and capers in a large bowl.

2. In a small bowl, whisk together all the dressing ingredients until well combined.

3. Pour the dressing over the salad and toss gently.

4. Serve with a light drizzle of silan (date syrup) on top for an extra touch of sweetness.

Turn Leftovers into Something Special

Leftover fish doesn't have to feel like leftovers. With a few fresh ingredients and a flavorful dressing, you can create a completely new dish that is satisfying, nutritious, and elegant enough for lunch, dinner, or entertaining guests. These salads are proof that some of the best meals start with what’s already in your refrigerator.