Published: 06/14/2019
Posted by: Mouse
Calories: Not specified
Cooking time: Not specified

We are preparing a very tasty salad with salmon and orange - light, refreshing and nutritious at the same time. A detailed recipe with photos will help with this. Not everyone likes salads with citrus fruits; some are accustomed to traditional combinations of simple ingredients, but if you are open to new tastes and bright sensations, you will definitely like the salad. Let's take lettuce leaves as a basis, add pieces of tender to them, orange slices fit perfectly here, and a chicken egg would also not be out of place. For dressing we use oil, literally a few drops, the orange will give us the sourness. Well, if you want to try a delicious and original salad, let's get started.

Ingredients:
- lettuce leaves – 2 pcs.;
- fresh salmon – 120 g;
- orange - 0.5 pcs.;
- chicken eggs – 1 pc.;
- salt, pepper - to taste;
- vegetable oil – 1 tbsp.

Step-by-step recipe with photos:

Prepare all products. Wash and dry the salad leaves, then tear the leaves with your hands and place on a plate.




Peel half the orange, also remove the seeds and thick white partitions. Cut the orange into small slices and place on a green pillow.




Boil a chicken egg hard-boiled for 10 minutes in salted water. Peel the egg from the shell and cut/break it with your hands, randomly place it all over the plate.




Cut the salmon into medium-sized pieces. Place the fish on a plate. Lightly sprinkle the salad with oil, salt and pepper.

Calories: Not specified
Cooking time: Not indicated

The chic holiday salad “Pearl” with salmon and orange is interesting for its original taste and beautiful presentation, which resembles a pearl in a shell. A neat quail egg acts as a pearl. Lightly salted salmon, homemade eggs and hard cheese with a fat content of 50% are perfect for the salad. My detailed recipe with photos will tell you how to prepare this step by step.



You will need:

- salmon – 250 grams,
- hard cheese – 200 grams,
- chicken eggs – 4 pieces,
- quail egg – 1 piece,
- orange – 1 piece,
- mayonnaise – 2 – 3 tbsp.,
- olives for decoration - 4 – 5 pieces.

Recipe with photos step by step:

Peel the orange. Cut it into small pieces, remove the seeds.




Grate the cheese on a fine grater.




Boil and peel the eggs. Separate the whites from chicken eggs and grate them. Place a layer of whites on a serving plate.




Apply a mayonnaise mesh over the whites.






Divide the salmon into two parts. Set one of them aside for decoration. Cut the second part into cubes measuring 0.7 mm. Place the salmon on the whites.




Apply mayonnaise to the fish layer.




Lightly squeeze the orange slices and place on the salad.




The next layer is grated cheese and again a grid of mayonnaise.






Form the salad into a dome shape and sprinkle with grated yolk.




Apply mayonnaise as in the photo.




Dissolve the remaining salmon into thin slices and place on top of the mayonnaise mesh.




Cut the olives into thin slices and decorate the middle of the salad.




The final touch is to install the “pearl”. Cover with cling film to prevent chapping and place in the refrigerator for 2 hours to soak and serve.
The finished salad has a rich fishy taste, very delicate with hints of cheese flavor. The dish will definitely not leave your guests indifferent. Serve the salad with thinly sliced ​​lemon and salt.

• Prepare ingredients for salad. Boil chicken eggs. To prevent the eggs from bursting during cooking, their temperature must coincide with the temperature of the water. A tablespoon of salt thrown into water will also prevent cracking. Place eggs in cold water to cool. Remove the shell.
• Grate the whites, mash the yolks separately with a fork. Cut the salmon fillet into small cubes. Peel the orange and disassemble it into slices, then use scissors to remove the films and cut the pulp into slices. Strain the olives from the brine and cut into thin slices. Grate hard cheese.
• Lay out the salad in layers in the shape of a slide: 1st layer – protein with mayonnaise, half of the total amount. 2nd layer – grated yolks, salt and pepper, make a grid of mayonnaise. 3rd layer – 1/2 part salmon fillet. 4th layer – olives, leave a little for decoration. 5th layer – remaining salmon fillet, coat with mayonnaise. 6th layer – grated cheese + a drop of mayonnaise. 7th layer - orange pulp. 8th layer - the remaining mixture of proteins with mayonnaise.
• Lay out each layer with a diameter smaller than the previous one. Decorate the salad on top with caviar and half a quail egg placed in the center. Along the edge of the festive layered salad “Pearl” with salmon, you can decorate it with circles of olives and chopped onions.

Detailed description: salad with salmon and orange, recipe from available ingredients and detailed preparation information taken from several sources.

For the salad:

150 g lightly salted salmon
1 orange
1 head of endive (chicory)
1 avocado
1 lemon
100 g salad mix
pepper
For refueling:

20 g fresh mint
20 g cilantro leaves
1 clove of garlic
1 tsp. Sahara
0.5 tsp. salt
0.5 tsp. ginger juice
1 lime
50 ml vegetable oil
0.5 tsp. sesame oil
0.25 chili pepper

Preparation:

Regular garden mint will not work. You need an Israeli salad one, which is suitable for any meat and fish dishes, desserts and tea. It has an appetizing, refreshing smell, delicate leaves and a delicate taste. Look for the right mint!
Prepare salad dressing. Mix finely chopped mint and cilantro, 0.25 tsp. grated garlic, finely grated zest of 0.5 lime, sugar, salt, finely chopped chili pepper, 1 tbsp. l. lime juice, ginger juice and fragrant sesame and vegetable oil.
Wash the chicory, separate it into leaves and bake it in a dry, hot grill pan for 1-2 minutes. Peel the avocado and cut into strips 2 cm wide, season with lemon juice and ground pepper. Cut the salmon into small slices.
Place the salad mix, avocado pieces and salmon into boats of chicory leaves. Drizzle with salad dressing and garnish with orange pulp and orange and lime zest.

Yulia Vysotskaya knows how to combine the incongruous. Her recipes are original, and in the case of salads they also contain megavitamins, which is very important for summer.

The correct selection and dosage of products makes Vysotskaya’s recipes especially useful. Each recipe is a new idea for your healthy menu.

Simple summer salads

Beetroot, lentil and apple salad

Ingredients

• 250 g beets
• 2 apples
• 200 g low-fat cottage cheese
• 100 g orange lentils
• 4 sprigs fresh basil
• small bunch of green onions
• 2 tbsp. l. olive oil
• 1 tbsp. l. cider vinegar
• 1 tbsp. l. sherry vinegar
• freshly ground black pepper and sea salt to taste

Preparation

1. Boil the beets, peel and cut into cubes.
2. Boil the lentils. Peel the apples and cut them into slices.
3. Finely chop the green onions.
4. Mix everything. Add cottage cheese, olive oil, vinegar and spices. Garnish the dish with basil leaves.

Salad with salmon, orange and olives

Ingredients

• 300 g salmon fillet, skin-on
• 150 g arugula
• 1 orange
• 1 lemon
• 8 olives
• 50 g capers
• 0.5 lime
• 3 sprigs mint
• 2 tbsp. l. olive oil
• 2 tsp. balsamic vinegar
• 1 tsp. pink peppercorns
• freshly ground black pepper, sea salt to taste

There is no topical video for this article.

Preparation

1. Cook the fish in olive oil in an oven preheated to 160°C for 10 minutes.
2. Grate the orange and lemon zest on a fine grater. Cut the citrus pulp into segments.
3. Place arugula on the bottom of the plate. Then add the zest, orange, olives, capers, pink pepper, balsamic vinegar and the remaining olive oil, salt and pepper to the salad.
4. Squeeze the juice of half a lemon and a lime on top.
5. Lay the topmost layer with the finished fish, dividing it into small pieces. Garnish the dish with mint.

Pepper salad with feta and tomatoes

Ingredients

• 250 g cherry tomatoes
• 2 sweet peppers
• 100 g feta cheese
• 2 tbsp. l. provencal dried herbs
• 5 sprigs fresh thyme
• 1.5 tsp. turmeric
• 1 tsp. ground sweet red pepper
• 10 black peppercorns
• 1 clove of garlic
• 4 tbsp. l. olive oil
• 2 tbsp. l. balsamic vinegar
• sea ​​salt

Preparation

1. Grill or bake bell peppers. Then cut it into strips.
2. Cut the cherry tomatoes in half.
3. Mix turmeric with ground red pepper.
4. Roll half the feta cubes in turmeric and pepper, and the other half in herbes de Provence.
5. Prepare the dressing: grind black pepper in a mortar with thyme leaves, salt, olive oil and balsamic vinegar.
6. Divide the dressing into two parts. Add finely chopped garlic to one and roll pepper in it; roll cherry tomatoes into the other.
7. Place peppers in wide transparent glasses, then tomatoes and feta. Top the dish with thyme sprigs.