FRICASSEE SALMON

The salmon can be cut into 1-inch pieces up to 4 hours ahead and stored covered in the refrigerator on a plate lined with paper towels. However, salmon fricassee is best served immediately after cooking, as reheating will overcook the delicate fish.

Leftover salmon fricassee should be stored in an airtight container in the refrigerator for up to 2 days. Reheat very gently in a covered pan over low heat with a splash of liquid, just until warmed through (about 3-5 minutes), to avoid drying out the fish. Do not freeze, as salmon's texture deteriorates significantly when frozen after cooking.