Bonus Recipes for Soy Ginger Salmon

As I’ve mentioned before, when I cook, I like to make that cooking time really count by making “extra.” Sometimes I use leftovers for lunches or another meal, but often I use them to make something that is entirely new, but takes even less effort.

If you’ve made my Soy Ginger Salmon and Sweet Potato recipe, here are two more ideas to turn your extras into something extra tasty!

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4 Servings

This salad is delicious with the creamy lime dressing below, but you can also use your favorite prepared dressing. If the vegetable toppers here don't appeal to you, use the raw chopped vegetables of your choice. Carrots, celery, zucchini, or mushrooms are all good options.

Juice of 2 limes

2 teaspoons Dijon mustard

Kosher salt and freshly ground black pepper

2 tablespoons full fat sour cream

2 tablespoons extra virgin olive oil

3 romaine lettuce hearts, washed and chopped (about 8 cups)

1 pound leftover soy ginger salmon, broken into chunks

4 slices cooked bacon or turkey bacon, crumbled

2 hard boiled eggs, coarsely chopped

2 plum tomatoes, diced

1 cup sliced English cucumber

1 small red, orange or yellow bell pepper, chopped

1 large ripe avocado, diced

  1. In a medium bowl, whisk together the lime juice, mustard, 1/2 teaspoon salt, and a generous grinding of black pepper. Whisk in the sour cream, then the olive oil to make a smooth, slightly thick dressing.

  2. Spread the lettuce over a large salad bowl or platter (or individual bowls/plates). Arrange the remaining ingredients over the lettuce, in rows.

  3. Drizzle with the dressing and serve immediately.

About 21 grams carbs per serving

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4 Servings

Packaged broccoli slaw usually contains thin strips of peeled broccoli, carrots, and sometimes cabbage. Aside from using it for a slaw, it makes a quick flavorful addition to salads, sandwiches, and stir-fry.

  • 1/4 cup full fat mayonnaise

  • 2 teaspoons low sodium soy sauce

  • Zest and juice of 1 lime

  • 1 teaspoon honey or agave

  • 1 (9 ounce) package broccoli slaw mix (about 4 cups)

  • 2 scallions, chopped

  • 1 large heat Boston or Bibb lettuce, separated into leaves, washed and dried (about 16 leaves)

  • 1 pound leftover Soy Ginger Salmon, broken into chunks

  • 1/2 cup thinly sliced cucumber

  1. In a large bowl, stir together the mayonnaise, soy sauce, lime zest and juice, and agave or honey. Add the broccoli slaw mix and toss to coat in the dressing.

  2. On each of 4 dinner plates, place 4 lettuce leaves (curving up). Divide the salmon among the lettuce leaves, top with the slaw, and serve.

About 13 grams of carbs per serving

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