Turn last night's salmon into today's lunch. Here, the fish is teamed with a creamy-crunchy mixture of cottage cheese, raisins, celery, walnuts, and quick-pickled onions atop toasted bread.
Stir together onion, 1/4 cup lemon juice, and 1/2 teaspoon salt. Let stand 30 minutes.
In a separate bowl, toss together raisins, celery, walnuts, cottage cheese, and remaining 2 tablespoons lemon juice. Fold in salmon; season with salt and pepper.
Serve on toast with greens, pickled onion, and a drizzle of oil.
Pickled onions can be refrigerated, covered, up to 3 days.
This recipe is also delicious made with oil-packed tuna instead of salmon.