Total Time
Prep 10 mins
Cook 15 mins

Leftover salmon from dinner the night before can be transformed into a tasty Asian salad for lunch the next day. Recipe by Rosie Schwartz, RD and found at

Ingredients Nutrition


  1. Cook spaghetti in boiling water until cooked al dente. Drain.
  2. In a small bowl, mix together ginger, sesame oil, soy sauce, vinegar, sugar and cayenne pepper.
  3. In a large bowl, toss together spaghetti, carrots, cucumber, salmon and coriander.
  4. Pour in dressing and toss to coat salad.
  5. Garnish with sesame seeds.
Most Helpful

5 5

Excellent flavors in this salad. I did add more veggies but made as written. Loved it on this humid day.

5 5

Having lost our A/C at the height of a heat wave, I was looking for a good meal with little cooking. This fit the bill very well and has a nice flavor profile. Did substitute sliced water chestnuts for the canned corn as I had none in the pantry.

4 5

YUM. I, too, used leftover grilled salmon for this and it was delicious! I don't think it lacked anything, I loved the dressing. I think I would like it even without the salmon!