Canned pink salmon is an excellent semi-finished product that can be used to prepare numerous dishes for both everyday and festive tables. The benefits of this product are more than offset by the harm that canning does. After all, even in iron cans, polyunsaturated fatty acids are stored, which are necessary to maintain the health and beauty of the human body. In addition, the calorie content of fish is very low, which allows the use of offal as a basis for salads, meatballs and other snack dishes. Using simple recipes that contain canned pink salmon, you can create real culinary masterpieces.

Canned Pink Salmon Mimosa

For many, preservation is more likely to be harm than good. This statement can not be attributed to canned pink salmon, namely to the Mimosa salad, which combines a lot of different tastes. Try to cook such a dish, it turns out to be tender and very tasty.

Ingredients:

• 1 can of pink salmon;
• 6 chicken eggs;
• 1 medium potato;
• 1 onion;
• 130 grams of hard cheese;
• 150 low-fat mayonnaise;
• fresh greens.

The process of preparing a delicious salad "Mimosa":

1. First boil the potatoes with carrots.
2. Hard boil chicken eggs. In order for the color of the yolks to be bright yellow, do not cook eggs for more than 10 minutes. after boiling water.
3. Cool boiled foods to room temperature.
4. Peel potatoes and carrots, then grate with a coarse grater. One of the options for preparing vegetables for this salad is to cut into small cubes. It is worth choosing the method of grinding products that you like best.
5. Gently peel the chicken eggs, then separate the protein from the yolk. Proteins can be grated immediately, the yolks should be set aside and chopped immediately before serving.
6. Now you need to chop the onion. To get rid of excessive bitterness, pour chopped onion with boiling water.
7. Drain the juice from the pink salmon and immediately put the fish on a plate. It is not recommended to store offal in tin cans, since toxic compounds are released during the oxidation process that cause harm to our body.
8. Mash the fish with a fork.
9. Now you can begin to form layers of lettuce.
10. First put potatoes on the bottom of the deep salad bowl, then fish and onions. Next, carrots, proteins and crushed yolks are laid out. All layers except the last should be well lubricated with mayonnaise.
11. Leave the finished salad for an hour in the refrigerator for impregnation, and then decorate with fresh herbs and serve.

The calorie content of such a dish is only 183 Kcal in 100 grams.

Rice cutlets

Few people know that unusually tasty meatballs can be made from rice and canned food. You will get a wonderful dish in a hurry, at home it is easier to cook.

Ingredients:

• 250 grams of canned pink salmon;
• 1 chicken egg;
• 120 grams of processed cheese;
• 75 grams of breadcrumbs;
• vegetable oil.

How to cook fish cakes with rice:

1. Soak the rice first, rinse it, and then boil until cooked.
2. Open the canned food in iron cans, gently strain the oil and mash the fish with a fork until it is mushy.
3. Transfer the chopped fish to the boiled rice, add the grated processed cheese here and mix everything thoroughly.
4. Separate the minced fish from the sides of the bowl.
5. Pour the crackers into a deep bowl. Form oblong cutlets from minced fish, roll them in breadcrumbs.
6. Put everything in a pan with warmed sunflower oil.
7. Fry the patties to a delicious golden brown on both sides. This will take about 10 minutes.
8. Transfer the cutlets from the pan to the plate and serve immediately.

In a tomato sauce, such a dish will reveal all its taste, although even without it, meatballs are no less tasty.

Vareniki

Such a dish for most housewives will be a godsend, because it is cooked quickly, and the taste is unusual, bright. Relatives will appreciate the dumplings served on the table with an unusual filling.

Ingredients for the dough:

• 200 milliliters of water;
• 10 grams of salt;
• 1 chicken egg;
• wheat flour.

Ingredients for the filling:

• 480 grams of pink salmon in iron cans;
• some water;
• 1 onion;
• 40 grams of butter.

The process of making dumplings with fish filling:

1. First, knead the dough like dumplings. Pour flour as much as the dough takes.
2. Wrap the finished dough with a film and leave to rest until the filling is prepared.
3. For minced meat, a natural pink salmon is first kneaded with a fork. It is advisable to remove bones and peel first. Then add some water.
4. Peel and finely chop the onion.
5. Mix all the products prepared for the minced meat, add soft butter. The filling consistency should look like minced meat.
6. Roll out the dough, cut the circles with a glass. On each circle, put a teaspoon of the filling, pinch the edges of the dough.

Cook the dumplings for 5-6 minutes. Serve in tomato or cream sauce.

Casserole with fish and rice

Natural pink salmon in oil is a universal preservation, because you can make a wonderful casserole for dinner from such fish. Preserving fish allows you to preserve all its beneficial properties, which is why such a casserole can be served not only for adults, but also for children.

Ingredients:

• 150 grams of rice;
• 1 can of pink salmon in oil;
• 150 grams of hard cheese;
• 10 grams of mustard seeds;
• 50 grams of cream cheese;
• ketchup and low-fat mayonnaise - according to your own taste;
• vegetable oil;
• ground pepper, dried barberry and salt.

How to cook fish and rice casserole:

1. Wash the rice, cook until tender with the addition of dry barberry. During the cooking of rice, you can grate the cream cheese on a fine grater.
2. Using a fork, mash pink salmon. Add cream cheese and the required amount of mustard to the fish.
3. Mix everything thoroughly, add a little ground black pepper.
4. When the rice is fully cooked, rinse it.
5. Lubricate the baking dish with vegetable oil, and then evenly distribute the rice in it.
6. Next, lay the mixture of fish, cream cheese and mustard seeds.
7. Pour everything with mayonnaise, as well as ketchup, sprinkle with chopped hard cheese.
8. To finish, sprinkle the top of the casserole with ground pepper.
9. Place the casserole in a preheated oven at 175 ° C. You need to cook the dish before the cheese is melted.

To prevent the dish from scattering on plates, it is necessary to cool the casserole to room temperature.

Mushroom salad

Canned pink salmon can be used not only for the preparation of the classic “Mimosa”, it tastes great with a puff salad with mushrooms. Such a dish can complement the festive table.

Ingredients:

• 1 can of pink salmon;
• 1 head of onion;
• 300 grams of pickled mushrooms;
• 3 boiled eggs;
• 1 boiled carrot;
• mayonnaise and sour cream;
• fresh greens.

Preparation of puff salad with mushrooms and canned pink salmon:

1. Cut the onion into cubes, then fry it until golden in vegetable oil.
2. Add chopped mushrooms to the onion, fry everything for 7 minutes.
3. Separate the fish from the bones, mash it well by adding oil from the can.
4. Peel the carrots, grind with a grater.
5. Separate the yolks from the proteins, rub everything separately.
6. First put a layer of pink salmon in a salad bowl, brush with sour cream.
7. The next layer will be mushrooms with onions, coat with mayonnaise.
8. Next is a layer of protein and sour cream.
9. As the last layer there will be carrots coated with mayonnaise.

Garnish the top of the salad with yolk crumbs and fresh herbs.

Fish salad "Tender" (video)

The recipes presented here prove that natural canned pink salmon can be used to prepare a variety of snacks and main dishes. Prepare simple and unusual dishes, surprise loved ones with culinary masterpieces every day.

Many people like pink salmon precisely for its wonderful taste and aroma, this also applies to canned fish. On the shelves of shops and supermarkets, you can, of course, meet good products. But often there are fakes or just substandard copies. Therefore, many want to learn how to cook red fish at home so that it can please all family members.

Product Description and Use

Pink salmon itself is the smallest representative of the salmon family. Her meat has a pink tint and practically does not contain fat. You can buy such fish in salted and frozen form. You can buy steaks, backs, and even whole carcasses as well as whole carcasses in stores.

This fish contains many healthy vitamins and minerals. Thus, it helps to regulate the digestive processes. Red fish, among other things, has an excellent effect on the cardiovascular system, helps to boost immunity, protect the body from various harmful substances

It is worth noting that this is a relatively low-calorie product that can be consumed even by those who follow their figure or simply follow a diet. So, in 100 grams of pink salmon there are approximately 139 kilocalories.

Of course, like any product, such a fish can harm a person. Especially if it is improperly prepared or if someone has an allergy to it. Unfortunately, this is a fairly common occurrence.

Selection and preparation of fish

In order to cook canned salmon at home, you must not only choose the right one, but also prepare the fish. The first thing to do is determine what the product is bought for. Fish with a head should be purchased only in those cases if it is planned to cook fish soup or fish soup. In all other cases, it is better to buy only carcasses so as not to spend extra money and time on removing the head. The best option would be a fish already cut into steaks or even fillets.

When buying, you need to pay attention to the color of pink salmon.The abdomen must have a pink tint. If it is yellow, then this means that the fish is spoiled. Also, the skin should be very tight to the meat part of the carcass. Otherwise, this will indicate that the fish was not stored properly and should not be bought. When you click on the carcass, it should immediately align. If the meat is loose, then it is frozen.

Preparing pink salmon takes some time.  The first thing you need to clean it from the scales, if any. After that, rinse the fish thoroughly under running water. Then you can do the actual cutting of the carcass. First you need to cut it and remove all the insides. After that, you will need to remove the film, otherwise the fish will be bitter during cooking. You also need to cut off the fins and tail. Then cut the carcass into two parts and get rid of the ridge. The fillet of pink salmon must be separated from the skin. This must be done very carefully, starting from the tail.

Recipes for making canned pink salmon

Many people want to prepare canned fish for the winter in order to enjoy their favorite dish at any time, for example, on New Year's holidays. In order to accurately cope with this task, you can choose the most simple recipes.

Canned pink salmon in tomato sauce

Fish prepared in this way has a pronounced natural taste.

Necessary components:

• 60 g of tomato paste;
• 200 ml of pure water;
• 1 kg of pink salmon;
• a pinch of salt;
• a little ground pepper;
• a few peas of black pepper;
• several bay leaves;
• 200 g of sunflower oil;
• 3 medium onions;
• 20 ml of vinegar.

In order for the result to please, it is worth sticking to step-by-step recommendations.

1. Pink salmon must be prepared. To do this, it must be cleaned, gutted and rinsed thoroughly. Then you can cut into portioned pieces.
2. Onions need to be peeled from the husk and cut into rings.
3. Place the pink salmon on a preheated frying pan, pepper it, and add salt, bay leaf and peppercorns. Sprinkle everything on top with onion rings.
4. When the fish is fried, it must be transferred to a deep bowl, pour in sunflower oil, purified water and vinegar.
5. After boiling the mass, you need to add the tomato paste, after which it is necessary to cook for another 60 minutes.
6. When the right time has passed, the container needs to be removed from the stove and wrapped with something warm, for example, a blanket. So she should stand for several hours.

Then the canned food should be transferred to sterilized jars, and when they have cooled, put stored in a cold place.

Homemade canned food in sunflower oil

In this dish, vegetable oil favorably sets off the taste of fish, so canned food is consumed very quickly.

The right ingredients:

• 1 large gutted pink salmon;
• 4 leaves of laurel;
• 30 g peppercorns;
• 200 ml of sunflower oil.

You need to cook according to the following recipe.

1. First you need to prepare pink salmon, that is, peel and cut it. Then the fillet should be washed well under running water. After that, cut into portions.
2. Next, in prepared jars, you need to put the fish, pepper and bay leaf. All must be filled with sunflower oil so that it does not exceed half the can.
3. After that, the container with the contents should be placed on the oven grate and, after boiling the liquid, simmer for 5-7 hours. The temperature should not be higher than 90 degrees.

After preparing the fish, you need to roll up the jars with lids and put them in a cold place for storage.

Pink salmon in a slow cooker

In the modern world, cooking is much easier than at a time when all these recipes were just invented. After all, there are a large number of different technical devices. One of such faithful assistants to a modern housewife is considered to be a crock-pot. Fish dishes in it are obtained no worse than in a pan or in a pan.

It is necessary to take:

• 2 small gutted carcasses of pink salmon;
• a few leaves of laurel;
• 30 g of black pepper peas;
• a pinch of salt;
• 250 ml of sunflower oil.

1. First you need to clean the fish and remove fins from it, as well as the tail. After that, it needs to be washed and cut into small pieces and rub with salt.
2. Next, you need to take sterilized jars and put in them chopped pink salmon. Also, bay leaf and peppercorns should be added to it. From above, you need to fill everything with sunflower oil so that it reaches only the middle.
3. The bottom of the multicooker bowl must be covered with a Teflon backing. Banks are put on top of it.
4. After that, close the lid and turn on the “quenching” button. Cooking time must be set to 6 hours.

After the timer turns off, the banks must be removed from the multicooker and then sealed with lids. Then the canned food should be cooled and put in a cool place for storage.

If you follow all the rules of preparation, then pink salmon in the end can be stored for a long time. Serving such dishes is possible with a side dish, as well as independent snacks. As a complement, vegetables, especially fresh ones, are best suited.

Also, canned pink salmon can be used to prepare a variety of salads, diet soups. From canned food, delicious fish cakes are obtained. Salted casseroles can also be prepared.

Canned food

Canned food made at home can be stored for up to three years. The temperature should be no more than 17 degrees. To do this, an ordinary basement or pantry that does not heat is suitable. You can store cans in such a room both in winter and in summer.

Not every person can eat all canned food immediately after opening. Then the banks will need to be tightly closed again and be sure to refrigerate. Such a product can stand for no more than five days. After a longer period, they can simply be poisoned.

Cooking canned pink salmon at home is not difficult even for an inexperienced cook. Such a fish is tasty and mouth-watering.

Video recipe for cooking canned food in a slow cooker see below.

Is there at least one person on the planet who does not like fish? If there is, then finding out how useful the fish is, and you cannot help but love it! First of all, any fish, like seafood, is a unique product in terms of nutrient composition. Fish has a lot of protein, few healthy fats and no carbohydrates. If you are on a diet or eating a special diet, then you need to include fish in your daily diet! In addition to its ideal nutritional value, fish is rich in P vitamins, phosphorus, iodine, sulfur, chromium, contains cobalt and unsaturated fatty acids. Especially among fish, salmon stands out by its characteristics. Its calorie content is only 140 kcal per 100 grams, but because of the record protein content, you will feel full even after a small portion. Pink salmon is very tasty in salads; for this, it most often uses canned pink salmon.

Canned pink salmon salad - preparation of products and utensils

Before preparing a salad of canned pink salmon, take some time to pick out the dishes. The first rule - if you are mixing salad, then use deep plates, if the salad is layered, it’s big flat. Also prepare some small bowls for the individual ingredients.

Thoroughly wash all products before cooking with warm water - in addition to health and taste, your dish should also be safe from the point of view of sanitary and hygienic standards.

Canned pink salmon salad recipes:

Recipe 1: Canned Pink Salad Salad

If you have canned pink salmon at home, then a delicious dinner is provided. The remaining products for a delicious salad can be found in the house of any hostess or host, and the recipe itself captivates with its simplicity. This is the basis for any other canned pink salmon salads - don't be afraid of experimentation and add various ingredients to your taste.

Ingredients Required:

• 1 can (250-300g) of canned pink salmon;
• 1 processed cheese "Friendship";
• 3 eggs;
• Fresh parsley and dill;
• Dressing mayonnaise;
• salt.

Cooking method:

1. Boil the eggs. Dip them in cold water, wait for the boil and then cook for 8-10 minutes. Then drain boiling water and fill with cold water - this way the cooled eggs will be easy to clean. Peel the eggs and rub them on a fine grater.
2. Rub the cheese on a medium grater. If your house didn’t have exactly processed cheese, then you can use any cheese of a hard variety of medium salinity.
3. Open the canned food with fish, drain the liquid, and mash the pink salmon itself with a fork.
4. Mix the ingredients, seasoned with mayonnaise or sour cream - so the salad will turn out less greasy.

Garnish with chopped herbs before serving.

Recipe 2: Mimosa Canned Salmon Salad

The ingredients of your salad can not be mixed, but distributed in layers - so a salad of canned pink salmon will taste completely different. Carrots are added to this salad, it will not only diversify the flavor “sound” of the salad, but will also make it healthier. After all, carrots are a super-source of beta-carotene, useful for vision and the general life of the body.

Ingredients Required:

• 2 cans (250-300g) canned pink salmon;
• 2 or cream cheese 250 grams of cheese of any hard cheese;
• 5 eggs;
• 2 medium-sized carrots;
• fresh parsley;
• red caviar for salad decoration;
• salt.

Cooking method:

1. Boil the eggs. Do it as correctly as possible by lowering them in cold water. After the water boils, detect for 8 minutes and cook the eggs during this time. Then drain boiling water and fill with cold water - this way the cooled eggs can be cleaned easily. Peel the eggs and rub them on a medium grater, separating the yolks from the proteins. Mix proteins with a spoonful of mayonnaise and chopped herbs. This will be the first layer of salad, which lay on a flat large plate and smooth with a spoon.

2. Open the canned fish, drain the liquid, mash pink salmon with a fork and put a second layer on top of the proteins. Spread pink salmon with mayonnaise or sour cream in a thin layer.

3. Carrots Wash, cut ponytails and set to simmer until tender. It takes about 8-10 minutes. Cool and grate on a coarse grater, then put a layer on top of pink salmon and coat with mayonnaise.

4. Grate the cheese on a medium grater and spread it on top of the carrots, then grease with dressing.

5. Spread the mashed yolks on top of the carrots, grease them with a thin layer of sour cream and garnish with red caviar.

Recipe 3: Canned Salmon Salad with Corn

This simple recipe is perfect not only for a regular table, but also for a festive feast. Its secret is in the use of corn - bright corn kernels will make the dish presentable, and the taste sensations will be on top!

Ingredients Required:

• 1 can (150-200 grams) of canned pink salmon;
• 1 processed cheese;
• 2 eggs;
• 1 can of canned corn;
• 100 grams of black olives;
• fresh parsley;
• mayonnaise or sour cream for dressing;
• salt.

Cooking method:

1. Boil hard-boiled eggs (cook in boiling water for 8-10 minutes). Cool, peel and rub them on a fine grater.

2. Rub the cheese on a fine grater.

3. Open the canned pink salmon, drain the liquid, and grind the fish with a fork.

4. Open canned corn, drain the liquid.

5. Cut the olives into four slices each.

4. Mix all the ingredients, season the salad with mayonnaise. Canned pink salmon salad with corn is ready to serve!

Recipe 4: Canned Salmon Salad with Potatoes

If you think that the usual salad with canned pink salmon is not full enough, add potatoes as one of the ingredients. A salad so changed in its nutritional value and total calorie content can be the main dish for you and your home.

Ingredients Required:

• potatoes 3-4 pcs. medium size;
• 150 - 200 grams (1 can) of canned pink salmon;
• 3 chicken eggs;
• 100 grams of green olives;
• crackers;
• sour cream or mayonnaise for dressing;
• fresh parsley;
• onion 1 medium-sized piece;
• salt pepper.

Cooking method:

1. Boil the eggs. Cool, peel and cut them into square pieces.
2. Boil the potatoes in their skins (cook for 10-15 minutes), cool and peel in small square pieces.
3. Grind canned pink salmon with a fork or knife.
4. Finely chop the olives. It is most convenient to take pitted olives for a salad.
5. Chop onion finely, chop parsley.
6. Mix all the ingredients, seasoning them with mayonnaise or spices - and enjoy the ready-made salad of canned pink salmon with potatoes!

Recipe 5: Canned Salmon Salad with Apple

If you want to cook something savory or unusual, try a great salad with canned pink salmon with apple! At first glance, a combination of salted fish and a sweet apple may seem strange, but believe me, these ingredients are harmoniously combined in a salad. For aesthetic appeal, use green or yellow apples.

Ingredients Required:

• 250-300g canned pink salmon;
• 2 processed cheese "Friendship" or "Dutch";
• 2 apples of a sweet grade;
• 4 eggs;
• fresh parsley;
• sour cream for dressing;
• 1 tablespoon of lemon juice;
• salt.

Cooking method:

1. Boil hard-boiled eggs, cool them and, having cleaned, finely chop; chop the greens.

2. Rub on a medium grater of cheese.

3. Open the canned food with fish, drain the liquid, and chop the pink salmon itself with a knife or fork.

4. Wash the apples, peel the seeds and tails, and cut into small square pieces.

4. Mix all the ingredients, sprinkle with lemon juice and season with sour cream. Canned pink salmon salad with apple is ready, enjoy!

Canned pink salmon salad - secrets and useful tips from the best culinary specialists

When buying pink salmon, it is best to choose pink salmon, canned in its own juice, and not in oil. Such a fish will be more juicy, and the salad will turn out to be much tastier. Another secret - a salad of canned pink salmon should stand in the cold for half an hour or an hour - the components will interact and, having tasted such a salad, you will appreciate the whole gamut of taste!

Using fresh fish for snacks is very expensive, and it’s difficult to find a good quality product, so canned goods help out the housewives. Among them, pink salmon is especially loved, which belongs to a group of red fish that always look spectacular on the festive table. What canned salmon salmon salad can be invented and how best to serve it?

How to make canned pink salmon salad

The convenience of working with canned fish - there is no need to conduct heat treatment for it. Cooks simply drain all the liquid, grind the product and mix with the other components that need to be prepared in advance: canned fish should not wait too long for the moment of use. Plus pink salmon and its versatility: all vegetables, herbs, citrus fruits, cheeses - perfectly complement this product. It is very easy to make a canned pink salmon salad and even come up with your own recipe.

Canned Salmon Salad - Recipe

All red fish are interchangeable, so the recipes for cold appetizer-oriented salmon or chum salmon can be redirected to pink salmon. However, some variants with white fish can also be painlessly modified: you can lay out beets, potatoes and mayonnaise with a thick fur coat not only on herring - the salad recipe for canned pink salmon is also worthy of attention.

Mimosa

• Cooking time: 2 hours 35 minutes.
• Servings Per Container: 3 Persons.
• Calorie content: 857 kcal.
• Purpose: for a snack.
• Kitchen: home.

Among the salads in Soviet times, the most famous was "Mimosa" - since the 70s it has appeared on the menu of almost every holiday. The reason for this is the availability of all products, especially when it comes to canned pink salmon. This is a good option to put red fish on the table, albeit a budget one, because the salad, thanks to the competent selection of ingredients, is tasty and outwardly attractive, as the photos prove.

Ingredients:

• potato - 3 pcs.;
• can of pink salmon;
• eggs - 3 pcs.;
• carrots - 1 pc.;
• red onion - 2 pcs.;
• butter - 15 g;
• mayonnaise - 2 tbsp. l

Cooking method:

1. Peel potatoes, cut into quarters. Carrots after peeling in 2-3 parts (determine by their size). Pour in water, cook after boiling until soft. Salt near the end.
2. After cooling, grate vegetables - large potatoes, finely carrots. Do not mix!
3. Hard boiled eggs. Allow to cool, divide into protein and yolk. Grind with a knife or grater separately.
4. Remove canned pink salmon from a jar, knead with a fork.
5. Grate the onion heads. With oil, which must first lie in the freezer, do the same.
6. Start the assembly in layers in a glass bowl: onions, potatoes, mayonnaise, carrots, mayonnaise, egg white, pink salmon, butter, potatoes, mayonnaise, egg white.
7. Let Mimose stand for a couple of hours in the refrigerator to soak all layers. Sprinkle with yolk exactly before serving.

With rice

• Servings Per Container: 3 Persons.
• Calorie content: 1171 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Difficulty of preparation: easy.

According to the set of components, this canned pink salmon salad with rice is very simple. It is made spectacular by a beautiful portioned serving, a feature of which will be examined in detail, and a flavoring flavor due to pickled onions. Rice is recommended to take long, those varieties that do not become porridge when cooking, and you can cook with the addition of your favorite spices. The amount of mayonnaise is determined by the cook: he should only soak some layers.

Ingredients:

• golden rice - half a cup;
• cucumbers - 300 g;
• semi-hard cheese - 140 g;
• lemon;
• onions - 110 g;
• mayonnaise - 2 tbsp. l

Cooking method:

1. Rinse the rice thoroughly, cook over medium heat for 20 minutes without stirring. The ratio of cereals to water is 1: 1.5. Then you need to turn off the burner and leave the rice under the lid for another 8 minutes. Salt is not worth it - it will negatively affect friability.
2. Scald onion rings, chop. Pour lemon juice, salt, forget for a quarter of an hour.
3. Finely grate cucumbers, squeeze out with your hands. Grind cheese similarly.
4. Drain the can from the canned fish, knead the slices themselves, combine with the onion.
5. Putting on a plate a ring with a diameter of 9-10 cm, start spreading the salad in layers: rice, cucumber, fish, cheese. Between them is mayonnaise. Serve immediately, garnishing with a slice of lemon.

With potato

• Cooking time: 50 minutes.
• Servings Per Container: 3 Persons.
• Calorie content: 1139 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Difficulty of preparation: easy.

Fish, potatoes and green onions are a traditional combination for a hearty meal. However, in a salad these products look no worse, especially if you add spicy pickled mushrooms and a little garlic. The dish is so nutritious that you don’t need to cook anything else for it. To fill this canned salmon salad with potatoes is recommended 10% sour cream.

Ingredients:

• canned pink salmon - 240 g;
• potatoes - 2 pcs.;
• onions - 2 pcs.;
• canned mushrooms - 210 g;
• sour cream - half a glass;
• horseradish root - 2 cm.;
• onion feathers - 40 g;
• cloves of garlic - 2 pcs.;
• salt pepper.

Cooking method:

1. Bake the potato with the skin. After peeling, cut into cubes.
2. Chop the onion finely.
3. Chop mushrooms arbitrarily, but relatively equally.
4. Grate horseradish root and garlic cloves.
5. Take pink salmon out of the can, knead.
6. Combine all the products in a bowl, season with sour cream, salt and pepper. Allow to stand in the refrigerator. Sprinkle with chopped onion feathers before serving.

With rice and egg

• Cooking time: 40 minutes.
• Servings Per Container: 3 Persons.
• Calorie content: 1272 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Difficulty of preparation: easy.

Nutritious, almost like a main course, and beautiful due to the play of color - this is a pink salmon salad with rice and egg. Cooks call this food combination a classic not only for salads: they also prepare delicious fish pie (you can bake this salad in batter if you wish). It is recommended that bell peppers choose different colors to make the salad elegant.

Ingredients:

• can of pink salmon;
• eggs - 3 pcs.;
• rice - 5 tbsp. l .;
• carrots - 140 g;
• bell peppers - 300 g;
• leeks - 50 g;
• a bunch of dill;
• salt;
• mayonnaise - 2 tbsp. l

Cooking method:

1. Boil rice according to any of the schemes, after washing well. Water should become transparent, otherwise the grains will stick together.
2. Peel the carrots, wrap in foil, bake at 190 degrees (approximate waiting time is 25 minutes). Or you can bring it to softness in a double boiler. Grate.
3. Pour the eggs with water, cook after boiling for 6 minutes. To cut in cubes.
4. Bulgarian peppers chop finely, similarly do with onions.
5. Wash dill, remove moisture with a napkin, chop with a knife.
6. Slices of canned pink salmon from oil, cut arbitrarily, but not coarsely.
7. Combine all the components of the salad, salt, season with mayonnaise. Serve immediately.

Mimosa with cheese

• Cooking time: 40 minutes.
• Servings Per Container: 3 Persons.
• Calorie content: 1727 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Difficulty of preparation: easy.

Mimosa salad with pink salmon and cheese is almost similar to the classic, but slightly different in taste and set of components. There is no potato, carrots are excluded, but outwardly it is no less beautiful. There are a couple of important rules on how to make Mimosa salad with pink salmon. Firstly, you need to lay out 9 layers - this is the unspoken Soviet classics. Secondly, the calculation is carried out immediately in portions, otherwise when slicing you will get a hash that kills the whole attractive look of the salad.

Ingredients:

• canned pink salmon - 1 can;
• russian cheese - 245 g;
• onions - head;
• quail eggs - 7 pcs.;
• mayonnaise - 3 tbsp. l

Cooking method:

1. Pour washed quail eggs with water. After boiling, cook for 6 minutes and allow to cool. Peel, grate proteins, chop yolks with your hands.
2. Chop the onion in half rings, pour boiling water for a couple of minutes - so the extra bitterness disappears. Squeeze by hand, chop finely.
3. Grate cheese coarsely, mix about 2/3 of the volume with a spoonful of mayonnaise.
4. Remove the bones from the pieces of canned pink salmon, knead the fish itself.
5. The products in the salad bowl should be arranged as follows: egg whites, cheese with mayonnaise, pink salmon, onions. Everything is repeated to get 9 layers.
6. Lubricate the top of the salad with mayonnaise, sprinkle with the remaining cheese and egg yolks. Let it brew for half an hour in the cold.

With cucumber

• Cooking time: 10 minutes.
• Servings Per Container: 3 Persons.
• Calorie dishes: 815 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Difficulty of preparation: easy.

This is a quick salad with canned pink salmon, which will be appropriate to look even on the holiday table, but will not require much effort from the hostess. If it feels empty, you can put boiled eggs here. It is advisable to take olives green, especially for decoration. It is not required to season a canned salad with pink salmon with cucumber and cream cheese, but you can add a spoonful of sour cream if desired.

Ingredients:

• canned pink salmon - 200 g;
• cucumbers - 250 g;
• pitted olives - 70 g;
• processed cheese - 150 g;
• a bunch of dill;
• salt.

Cooking method:

1. Mash up the cheese and pink salmon freed from excess fluid with a fork, mix with each other.
2. Salt, add tattered dill.
3. Add cucumbers, quarters of olives, sliced \u200b\u200bin half circles (half the volume - the rest is for decoration). Stir again.
4. With olives, cover the entire surface of the salad, and serve immediately.

With corn

• Cooking time: 35 minutes.
• Servings Per Container: 3 Persons.
• Calorie content: 1086 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Difficulty of preparation: easy.

Light, crunchy, spring - this canned salmon salad with corn, celery stalks and golden corn grains beckons. It has a low calorie content and fat content, but it is very satisfying, so it can be cooked for dinner. In order to speed up the process of creating a salad, corn can also be taken canned, although frozen will be more useful.

Ingredients:

• pink salmon (canned food) - 1 can;
• frozen corn - 130 g;
• celery stalks - 100 g;
• rice - a glass;
• quail eggs - 4 pcs.;
• lemon;
• ground white pepper.

Cooking method:

1. Boil and peel quail eggs, cut into cubes.
2. Steamed rice, or use the scheme for risotto: fry dry grains, add half a glass of boiling water, wait until it evaporates. Pour hot water in portions until the rice is soft.
3. Fry the corn in a separate dry pan so that excess moisture comes out.
4. Grate the cucumber coarsely, do the same with celery. Mash pink salmon with a fork.
5. Combine all products, season with lemon juice. Pepper, stir, serve.

With carrots

• Cooking time: 15 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 819 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Difficulty of preparation: easy.

A simple canned salmon fish salad with carrots is a frequent guest of the New Year's menu, as a set of components creates a festive mood with its own look. A large proportion of low-calorie protein, a crispy sour apple, fresh herbs, juicy carrots and a light piquancy of lemon juice give rise to an extravaganza of taste. Mayonnaise can be replaced with sour cream, if you are concerned about the issue of benefits.

Ingredients:

• a jar of canned pink salmon;
• carrots - 300 g;
• lightly salted cucumbers - 240 g;
• crab sticks - 120 g;
• eggs - 2 pcs.;
• green apple;
• a bunch of parsley;
• lemon - 1/2 pcs.;
• light mayonnaise - 40 g.

Cooking method:

1. Chop the apple and cucumbers with a short straw. Grate the carrots coarsely.
2. Boil eggs, cut into cubes.
3. Wash and chop parsley.
4. Pink salmon to deprive of the liquid, knead. Mix with prepared foods.
5. Beef mayonnaise with lemon juice for dressing. You can add white ground pepper here. Serve the salad right away.

Salmon with pink salmon - cooking secrets

The main points of working with canned fish were noted in each of the above recipes, however, there are some more interesting nuances. Professionals reveal their secrets of making salmon with pink salmon:

• Choose the main component correctly - this fish should be caught in the summer.
• Always try to cut products of approximately the same size so that they harmoniously “sound” together.
• If you don’t like canned fish by the presence of oil, but you can’t find a natural one, put the already crumpled (!) Pieces on a paper napkin and forget about them for half an hour. During this time, excess fat is absorbed completely.
• You can create a recipe for a salad of canned pink salmon yourself, given that this product is undesirable to combine with meat (excluding chicken), but it can be supplemented with seafood and other types of red fish.
• Every fish loves lemon and onions. Pink salmon, even canned, is no exception. Use these products, add lettuce leaves and small cubes of fresh cucumber to get the fastest snack.

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