With this plan, you can get three full meals for four people out of a large side of salmon. Serve it hot from the oven the first day with crispy roasted potatoes and a simple, creamy sauce. Then flake the room temperature salmon over a greens-and-grain bowl on Day 2. You might not want salmon three days in a row, so our salmon cakes are easy to make and freeze for another lunch or dinner down the line. You can make four large salmon cakes to serve on a sandwich bun or make eight smaller ones to serve over salad greens or roasted vegetables.
For the salmon and potatoes meal: Position oven racks in the upper and lower thirds and preheat the oven to 450 degrees F. Line a heavy-duty rimmed baking sheet with aluminum foil.
Stir together the lemon zest, 2 teaspoons salt and a generous amount of black pepper in a small bowl. Place the salmon on the prepared baking sheet and rub the lemon zest mixture over the top of the salmon. Brush with 1 tablespoon of the olive oil. Roast on the top rack until the salmon is just cooked through and flakes with a fork, 14 to 16 minutes depending on thickness.
Meanwhile, toss the potatoes on a second rimmed baking sheet with the remaining 2 tablespoons olive oil, 1 teaspoon salt and several grinds of black pepper. Roast on the bottom rack, tossing once about halfway though, until golden and tender, 15 to 17 minutes.
While the salmon and potatoes cook, stir together the sour cream, mayonnaise, parsley, dill, capers, lemon juice, Dijon and scallions in a serving bowl. Remove 1/3 cup of the mixture and reserve in the refrigerator to make the salmon cakes.
Place a 5-ounce (approximate) portion of salmon on each of 4 plates, divide the potatoes and sauce among the plates and serve lemon wedges on the side. Wrap and refrigerate the remaining salmon for salmon bowls and salmon cakes.
For the salmon bowls: To make the dressing, combine the rice vinegar, soy sauce, honey, ginger and sriracha in a small bowl and whisk until smooth. Whisk in the vegetable oil and sesame oil.
To assemble, make a base of 3 cups of mixed greens per bowl. Top each with 1/2 cup of the grains and 1 cup of the mixed vegetables. Flake 12 ounces to 1 pound of the leftover salmon into large chunks and divide equally over the bowls. Drizzle with the dressing and garnish with sesame seeds and sliced scallions.
For the salmon cakes: Melt the butter in a medium skillet over medium heat. Add the bell pepper and onion and cook, stirring occasionally, until softened, about 6 minutes. Transfer to a large bowl to cool for about 10 minutes.
Flake the remaining 8 ounces leftover salmon into the bowl. Add the seafood seasoning, lemon zest, egg, 1/3 cup reserved sauce from the salmon and potatoes meal and 1/2 teaspoon salt. Mix well with a fork to combine and break up the salmon into small flakes. Add the panko and mix well to combine. Form into 4 large or 8 small cakes.
Dredge the salmon cakes in the panko mixture and chill for 30 minutes on a large plate in the refrigerator. Heat about 1/2 inch of vegetable oil in a large nonstick skillet over medium heat until a few breadcrumbs sizzle on contact. Add the salmon cakes and cook until golden, about 3 minutes per side. Drain on paper towels. (The dredged salmon cakes can also be wrapped and frozen; cook from frozen, adding 2 to 3 minutes to the total cooking time.)
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