salmon cooked once, served two ways

The other night I defrosted some salmon for dinner, and then I came home from work, John wasn't home yet, and did not feel like cooking it.  I put it in the fridge and figured I'd cook it the next night.  The next night, I came home and John wasn't home (common occurrence these days) and I still didn't feel like cooking the fish, so I went to Brittany's for dinner instead.

Finally, today I decided that the salmon absolutely had to be cooked since it was defrosted several days ago, but it did not sound appealing to me at all.  I figured I would just bake it and then put it in the fridge to make salmon salad sandwiches for lunch this weekend and next week.  

When discussing dinner this evening with John (via text since he was still at work) I suggested quesadillas and he thought they sounded good.  Then I mentioned that I guess I could cook the fish and make salmon quesadillas, which he thought sounded even better.  

The more I thought about it the less appealing quesadillas sounded to me.  So I decided I would have salad topped with salmon salad.  I also figured I could just cook the fish the same way for both and then it could go it's separate ways after it was cooked.  

I sprinkled my fillets with salt, garlic powder, and a little bit of chili powder, put them on a baking sheet, and baked them for about 15 minutes at 375°F.  Then I took the skin off, put some aside for quesadillas, and turned the rest into salmon salad.

salmon salad

For the salad, I mashed an avocado and mixed some mustard into the fish.  Then I put it over lettuce, chopped mushrooms, and a few chopped artichoke hearts.  For dressing I mixed some spinach pesto that I have in the fridge with a little balsamic vinegar. It was delicious and quite filling.

John's quesadilla was just crumbled salmon, cheese, and a sliced avocado.  

There you have it…salmon cooked once and served twice!