Salmon on Greens with Horseradish Tartar

I always aim to cook more salmon than we can possibly eat for one meal. This way I have cold salmon leftover to use on a chef salad. This is one of my favorite lunches.

1/2 lb cold leftover salmon, roasted, grilled or poached, cut into 2 portions

2-3 cups favorite lettuce greens (I used iceberg here)

2 cups cooked green beans, drained and chilled

1 cup carrot matchsticks

1/2 cup shredded purple cabbage

1/4 cup favorite vinaigrette dressing, or to taste

Horseradish Tartar:

3 Tbsp Greek yogurt

1 Tbs good real mayonnaise

1 tsp India relish

1 Tbsp hot prepared horseradish

1/8 tsp cayenne pepper, or to taste

Distribute the leafy greens on two plates. Likewise, distribute the green beans, carrot and cabbage on top of the greens. Lightly dress with vinaigrette.

Top each bed with a salmon portion and garnish with a dollop of tartar sauce. Pass remaining sauce on the side.

Serves 2.

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