Salmon Dip

Chef and cookbook author Mei Li has a talent for creating recipes with the intent of cleaning out the fridge of all ingredients people usually don’t know what to do with. The inspiration for her creamy, rich salmon dip? “I ordered salmon sashimi from a grocery store and ended up getting salmon trimmings, like weird parts of the salmon,” she says. “So, I thought, ‘How am I going to use this up?’ I just roasted it all and made it into this spread and it became something that’s great for using up leftover fish as well as different dairy—you don’t have to use cream cheese. You can use sour cream or greek yogurt or mascarpone or crème fraïche. There are so many variations.”

From Crafting a Food Waste Feast