salmon salad on a buttermilk biscuit with bibb lettuce sitting on a scalloped decorated cream-colored plate, wedge of lemon to the right, pink lemonade over ice in a tall clear glass.

“Dis-moi ce que tu manges, je te dirai ce que tu es.”[Tell me what you eat and I will tell you what you are].

~ Anthelme Brillat-Savarin (1755-1826)

Back in the day when I developed recipes to pitch to magazines or for my blog and cookbook, it was exactly this time of year, the dead-cold of winter, that I created recipes for the summer salmon season and longed for warmer, carefree days.

That ship has sailed for now. The recipe development part that is—I still long for warmer days in the middle of January in Kentucky. Old habits die hard, or something like that.

These days I create no-recipe recipes based on what I have on hand and what kind of mood I’m in.

Today I slept in, and it felt luxurious, like a cashmere sweater that costs too much, and I know I’m not going to purchase it, but I’m going to try it on anyway.

But despite my carefree waking moment, I felt bone-weary from the pandemic and now the frigid outside temperatures and snow—it’s only been two days! 🙄 Also, last night, I dreamed my cancer was back, which always sends me sideways for a minute.

Fortunately, I know not to dwell. When these things happen, as they do, I meditate about gratitude and joy and then get up and move, even if that means deep-cleaning the baseboards. But I also know that when I eat healthily, my mood flows in the right direction.

If you know me, you aren’t surprised that I have salmon in the house at all times.

And since I baked buttermilk biscuits yesterday, I knew that a salmon salad biscuit was exactly the remedy I needed to make me feel good and think about longer days and more sunshine.

Baked salmon is tender and flakey. When paired with sour cream, mayo, tarragon, celery, shallots, and lemon juice to add a zippy tanginess, well, let me say that this delightful, refreshing combo will make you forget about all the things that threaten to pull you down.

Salmon Salad Biscuit No-Recipe Recipe

NOTES:

  • This no-recipe recipe comes together fast, like twenty minutes, not counting the biscuits.
  • Makes enough salad for two biscuits or two salads. Figure four ounces for each person.
  • Bake biscuits as you normally do. Make enough for biscuits for days.

Use an eight-ounce salmon portion, either skin-on or skinless. I use skin-on. Remove the pin bones if necessary.

Preheat the oven to 400 degrees.

Pat dry the fish and season with salt and dried tarragon flakes. Pour a teaspoon of neutral oil (I use sunflower) over the fish and rub it over the flesh—just enough to keep the fish moist so it doesn’t dry out in the oven. You don’t want your salmon swimming in oil.

Line a baking sheet with parchment paper or aluminum foil for easy cleanup. If you’re using foil and have skin-on salmon, don’t spray the foil—the salmon skin will stick to the foil and make it easier to separate the flesh from the skin.

Bake in the oven for ten minutes per inch. Check at eight minutes—when the fish flakes easily with a fork, remove it from the oven. Fish will continue to cook for a minute once removed from the oven. Aim for medium-rare to medium. Trust me on this—over-cooked salmon tastes like cardboard.

While the fish cooks, dice some celery and mince a little shallot, add to a medium bowl.

Once the fish is cooled slightly, peel the skin from the fish, and scrape off the brown bloodline. Discard. (PRO-TIP: place these items and any packaging in a bag in the freezer until your next garbage service pickup.)

Add the fish to the bowl and flake apart with a fork. Add the sour cream and mayo (3:1 ratio), juice from a lemon wedge, and a little salt. Stir and taste, adjusting with lemon, salt, and sour cream. You want bright and tangy to marry the sweet salmon flavor.

Plop a generous spoonful on a toasted buttermilk biscuit, or add a scoop to a bed of soft lettuces for a no-fuss meal or light snack.

Namaste xx
M