Economical and hearty salads are quite easy to prepare, which is worth the main character of our today's article alone - a salad with pink salmon and rice.

Pink Salad with Rice and Egg

Ingredients:

• rice - 1/2 tbsp.;
• eggs - 3 pcs.;
• mayonnaise - for dressing;
• green onions - to taste;
• salt, pepper - to taste;
• grated hard cheese - for decoration.

Cooking

Until cooked in salted water and rinse the finished cereal with cold water. Hard-boiled eggs, cut into small pieces. Chop the green onion. Drain excess liquid from pink salmon, and disassemble the fish itself with a fork. We mix all the prepared ingredients with mayonnaise, and sprinkle the finished salad with cheese and herbs. Before serving, such a hearty snack should be infused in the refrigerator for at least an hour.

Salad with rice, pink salmon and crab sticks

Ingredients:

• canned pink salmon - 1 can;
• rice - 1/2 tbsp.;
• crab sticks - 1 pack (100 g);
• eggs - 3 pcs.;
• fresh cucumber - 1 pc.;
• green onions and parsley;
• mayonnaise;
• garlic - 1 clove;
• lemon juice - 1 tbsp. a spoon;
• salt pepper.

Cooking

Before you prepare a salad with pink salmon and rice, you need to prepare all the ingredients. Cut salmon into pieces with a fork. Boil rice until tender and rinse with cold water. Fresh cucumbers and cut into cubes. Boil eggs and grind.

Now we take on the sauce: add lemon juice, chopped herbs and a clove of garlic passed through a press to the mayonnaise. Thoroughly mix the sauce and fill it with all the prepared ingredients. Before serving, leave the salad in the refrigerator for 2-3 hours and sprinkle with the rest of the herbs.

Layered salmon salad

Ingredients:

For salad:

• canned pink salmon - 1 can (200 g);
• rice - 1/2 tbsp.;
• fresh cucumber - 1 pc.;
• fresh tomato - 1 pc.;
• greens - to taste.

Any red fish is very much appreciated, and dishes from it are always able to decorate the festive table. Now it is a rather expensive delicacy, making a salad with canned fish is much cheaper. And it will be much easier for the hostess to cope with cooking, because there is no need to clean and process the fish, all that remains is work on other components.

In the article, we will consider how to prepare a salad with canned pink salmon and rice, what ingredients should be added to diversify the taste of the dish. All recipes are simple, even a young housewife, who sets the table for the holiday on her own for the first time, will cope with them.

layered salad

This is the simplest salad with canned pink salmon and rice. The dish is served in the form of a layered cake, so you need to immediately prepare a container to give the salad the desired shape. You can use a cut plastic bottle as a mold. It pulls out easily.

Rice should be chosen oblong, pre-boil in salted water and strain it through a colander so that the grains crumble. Crush the fish in a bowl with a fork into small pieces. You will also need a boiled chopped egg, which is added to the fish and mixed. Separately cook one cucumber and fennel, finely chopped into slices. You can add to the green layer of lettuce and green onions if desired.

Add 1 tablespoon of mayonnaise to boiled rice, stir and spread in the first layer in a mold. The next layer is pink salmon and an egg. You can not add mayonnaise to this layer so that the salad is not too oily. A vitamin layer is poured on top - cucumbers, fennel and onions. You can add green celery instead of fennel. Salad with canned pink salmon and rice can be varied according to your taste preferences.

Top with a layer of sauce and draw mustard stripes. Before serving, the mold is carefully removed and sprinkled with sesame seeds.

grapefruit salad

The juicy and sour taste of grapefruit will add a unique zest to this dish. To prepare such a salad, in addition to canned fish, you need to prepare a grapefruit (remove the skin and peel off bitter veins), a clove of garlic, fennel, a sprig of rosemary, olive oil, 2 tbsp. spoons of green beans, canned or frozen, rice, spinach, arugula, you will also need balsamic vinegar for pouring.

Olive oil is poured into a heated frying pan and whole garlic, chopped fennel, rosemary are thrown. Fry for a couple of minutes, stirring. Next add green beans. You can replace them with green beans (even in winter you can find them in the department of frozen vegetables). When it is stewed until tender, add spinach and simmer for a couple more minutes. Then remove the workpiece from the heat to cool.

Next, finely cut the fish, add arugula and chopped pieces of grapefruit, add 2 tbsp. l. boiled rice, pepper and salt to taste and prepared filling. Finally, drizzle with a little olive oil and balsamic vinegar.

Salad for sandwiches

Such a salad can be placed on sandwiches and taken in a bowl for a lunch break to work. This will replace the boring dry sandwiches with sausage. For such a salad, you need to mix boiled rice with pink salmon and mayonnaise (you can use regular yogurt with the addition of lemon juice).

Green onion, finely grated boiled egg are added to the mixture. It is good to finely chop the dill in the salad.

Before spreading a salad with canned pink salmon and rice on bread or buns, you can grease their surface with butter. This will add juiciness to the product. Such a salad during the break will replace a full meal, as it is very satisfying.

Salad with cucumbers and tomatoes

Canned fish with rice can be made to your family for dinner. For such a dish, you need to prepare the following ingredients:

• 1 can of pink salmon;
• half a glass of boiled rice;
• one medium-sized fresh cucumber;
• one medium tomato or several cherry tomatoes;
• greens (optional).

Remove the fish from the jar and break it into small pieces with a fork. All bones must be removed. Rice needs to be boiled, so it must first be boiled in salted water and rinsed under cold water so that it becomes crumbly.

Cut vegetables and herbs. Mix all the ingredients in a large bowl and pour over the prepared sauce. Such a salad with canned pink salmon, rice, cucumbers and tomatoes is best prepared during the season of fresh vegetables.

Winter salad

This salad can be made for the New Year's feast instead of the traditional Mimosa. You will need one can of pink salmon, boiled and strained rice, boiled carrots, pickled cucumbers (a few pieces to taste), a can of canned peas, mayonnaise and hard cheese.

When all products are prepared, laying of layers begins. Boiled rice is placed on a plate greased with mayonnaise or vegetable oil, the layer is smeared with a spoonful of sauce. The second layer is pink salmon, the third is carrots, finely chopped or grated, the fourth is cucumbers, cut into thin slices. Each layer is smeared with mayonnaise, as in Mimosa. Pour peas on top and rub finely hard cheese. You can smear the sauce on the sides of the "cake" and cover them with cheese too.

The article gives simple recipes for salads with rice and canned pink salmon. Try fresh dishes and delight your guests with new tastes!

There are quite a few options for salads with pink salmon. For those who love red fish, the chefs have tried to come up with many combinations, and almost every housewife has her own signature canned pink salmon salad recipe.

Salad recipe with pink salmon without rice

Finely chop the onion, boil the eggs and chop finely. Mix pink salmon with onions, eggs, cheese grated on a coarse grater, add mayonnaise. If you like a layered salad, then put the cooked ingredients in turn and pour over the mayonnaise. Place in refrigerator for 20 minutes before serving.

Mimosa salad recipe with pink salmon

Boil a glass of rice until half cooked. Boil and grate carrots on a coarse grater, boil 2 eggs and also grate. Finely chop fresh cucumber. Mix all cooked products with pink salmon mashed in a deep plate. You can lay out cooked foods in turn: rice, fish, carrots, cucumber, eggs, and then pour mayonnaise on top. As a result, you will get a very beautiful multi-colored dish.

Salad recipe with pink salmon and rice

Economical and hearty salads are quite easy to prepare, which is worth the main character of our today's article alone - a salad with pink salmon and rice.

Pink Salad with Rice and Egg

• rice - 1/2 tbsp.;
• eggs - 3 pcs.;
• mayonnaise - for dressing;
• green onions - to taste;
• salt, pepper - to taste;
• grated hard cheese - for decoration.

Boil the rice until tender in salted water and rinse the finished cereal with cold water. Hard-boiled eggs, cut into small pieces.

Chop the green onion. Drain excess liquid from pink salmon, and disassemble the fish itself with a fork. We mix all the prepared ingredients with mayonnaise, and sprinkle the finished salad with cheese and herbs.

Before serving, such a hearty snack should be infused in the refrigerator for at least an hour.

Salad with rice, pink salmon and crab sticks

• canned pink salmon - 1 can;
• rice - 1/2 tbsp.;
• crab sticks - 1 pack (100 g);
• eggs - 3 pcs.;
• fresh cucumber - 1 pc.;
• green onions and parsley;
• mayonnaise;
• garlic - 1 clove;
• lemon juice - 1 tbsp. a spoon;
• salt pepper.

Before you prepare a salad with pink salmon and rice, you need to prepare all the ingredients. Cut salmon into pieces with a fork.

Boil rice until tender and rinse with cold water. Cut fresh cucumbers and crab sticks into cubes.

Boil eggs and grind.

Now we take on the sauce: add lemon juice, chopped herbs and a clove of garlic passed through a press to the mayonnaise. Thoroughly mix the sauce and fill it with all the prepared ingredients.

Before serving, leave the salad in the refrigerator for 2-3 hours and sprinkle with the rest of the herbs.

Layered salmon salad

• canned pink salmon - 1 can (200 g);
• rice - 1/2 tbsp.;
• fresh cucumber - 1 pc.;
• fresh tomato - 1 pc.;
• greens - to taste.

Drain excess liquid from canned salmon. We disassemble the fish with a fork into small pieces, trying to remove the bones.

Boil rice until tender in salted water, drain, rinse, let cool. We rub the cucumber on a coarse grater, squeeze out the excess liquid with our hands. We cut the tomatoes into small cubes.

We chop the greens. Mix all prepared ingredients in a salad bowl. Now we prepare the dressing: using a blender, beat sour cream, or Greek yogurt, with lemon juice, mustard, salt and pepper.

Dress the salad and immediately serve it to the table.

Preparing a salad with canned pink salmon

Vegetable salads with canned pink salmon

Pink salmon salad with cheese. Take 200 g of canned pink salmon, 2 boiled chicken eggs, greens of your choice, mayonnaise, one processed cheese. Drain all the liquid from the fish and mash it with a fork.

Grate the cheese and eggs, and finely chop the greens. Put all these products in one container, add mayonnaise, pepper and salt to taste. You can also layer everything by adding grated boiled carrots to the recipe.

Then the ingredients will lie like this: pink salmon, protein, carrots, cheese, yolks. Combine with mayonnaise.

Use greens for decoration.

Pink salmon salad with rice - very satisfying! Take 2-3 boiled chicken eggs, a can of pink salmon, an onion, half a glass of rice and mayonnaise. Boil rice and cool.

Mash pink salmon with a fork, you can leave the juice. Finely chop the egg and onion.

Mix all these ingredients, adding mayonnaise to taste and pepper.

Express - sea salad of canned pink salmon. Take 300-400 g of seaweed marinated in oil, a can of canned pink salmon, mayonnaise, a can of canned corn.

Mash pink salmon with a fork and drain the juice as desired. Cut the seaweed with scissors so that it is not long and not small.

Mix all the ingredients, you can lightly salt. At first glance, such a simple recipe, but very tasty!

Canned pink salmon goes well with vegetables, fresh or boiled. The combination of this fish with boiled eggs is also a classic. You can come up with many options yourself, based on these combinations.

However, few thought about the combination of canned pink salmon and fruit in a salad. But in vain!

It's also very tasty!

Salads with canned pink salmon with fruit

Salad with apple. Take 100 g of cheese, 2 boiled chicken eggs, 1 apple, 1 can of pink salmon and mayonnaise. Drain the fish and remove the bones.

Separately chop the egg whites, separately - the yolks. Finely chop the apple and cheese.

The components are laid out in layers: pink salmon, proteins, apple, cheese. Grated yolks on top, between layers - mayonnaise for connection.

Salad with pink salmon, vegetables and fruits. Take 150 g of celery root, 150 g of leek, 100 g of cheese, 2 boiled chicken eggs, 1 orange, 1 sour apple, 2 tbsp. lemon juice, some cranberries and mayonnaise. Rub the eggs on a coarse grater, salt and put in a deep bowl as the first layer, brush with mayonnaise.

Cut the leek into half rings, put half in a second layer, flavored with lemon juice.

Cut the celery into strips, salt and lay out the third layer. Lubricate with mayonnaise.

Put the remaining onion and apple straws on top, brushing them with mayonnaise. Finely chop the orange pulp, mash the pink salmon and put them together in the next layer. Lubricate with mayonnaise, sprinkle with grated cheese.

Decorate your salad with cranberries.

Salad with pink salmon and corn

Cooking:
Boil rice and cool, add mashed canned food, chopped eggs, finely chopped onion and cucumber, garlic passed through the garlic, add corn, salt and pepper.
Mix everything, season with mayonnaise and mix again.
Leave for an hour for impregnation, decorate with herbs.
Salad will decorate any feast!

Products:
1 glass of rice, 1 can of pink salmon and corn, 3-4 boiled eggs,
1 fresh cucumber, onion and garlic clove, mayonnaise, salt, pepper - to taste.

Smoked fish and rice salad

Cooking:
Peel the smoked sea fish, prepare the fillet, cut it into thin slices.
Boil friable rice, cool without adding oil.
Cut the tomatoes into slices, scalding them with boiling water in advance and peeling them.
In a bowl, put rice, tomatoes, fish fillet, pour mayonnaise, mix gently with a fork. Put in a salad bowl with a slide, decorate with slices of hard-boiled eggs.

Salad "Fish in the pond"

Cooking:
Laid out in layers.
1st: grated boiled potatoes on a grater and pour sprat oil on top.
2nd: separate the tails from the fish (sprat) to make pieces of 2-3 centimeters.
Crush the rest (front) part of the sprats, put on potatoes (set aside the tails for a while) and grease with mayonnaise.
3rd: chopped boiled eggs and mayonnaise.
4th: grated sausage cheese, mayonnaise on top.
5th: ponytails placed vertically in cheese with mayonnaise.
If you sprinkle all this with dill, it turns out that the fish frolic in an overgrown pond.
There is no specific number of products in this recipe, all products are taken by eye.
Eat to your health and treat your guests!

Fish salad with tomatoes

Cooking:
Cut boiled chilled fish (sturgeon, salmon, pike perch) into small pieces, peeled potatoes, fresh cucumber, gherkins and tomatoes into slices.
Put everything in a bowl, add chopped lettuce, lightly salt and mix with mayonnaise and vinegar. You can add onions or green onions to the salad.
Then put in a salad bowl in a slide, placing lettuce leaves in the center of the slide, and put circles of tomatoes and cucumbers around.
You can decorate the salad with caviar, slices of salmon or salmon and pitted olives.

Products:
200 g fish fillet, 1 tomato, 1 fresh cucumber, 3 boiled potatoes, 100 g green salad leaves, 100 g gherkins, 3 tbsp. l. mayonnaise, 1 tbsp. l. 6% vinegar.

Pink salmon salad with rice

New salad of canned salmon fish with rice, carrots, cheese, eggs, onions and garlic. It should certainly be noted that thanks to rice and fried vegetables, this snack turns out to be hearty, so it can be used as an independent or separate dish.

Products:

rice - 200 g
chicken eggs - 4 pcs.
carrots - 1 pc.
onion - 1 pc.
hard cheese - 50 g
garlic - 1 clove
vegetable oil - for frying
mayonnaise

Cooking:

We separate the fish from the bones and knead (if necessary, use a little liquid from the jar for this). Boil rice.

We clean the carrots and rub it on a coarse grater, and then fry in a pan (with a small amount of vegetable oil). Cool down.

We clean the onion and chop it into thin half rings. Fry it in a little oil.

Put on a plate (cool).

Boil chicken eggs until cooked (hard boiled), cool, peel and grate on a coarse grater. We clean the garlic and rub it on a fine grater (or pass through the garlic).

We observe the following sequence of layers:

1 layer - half boiled rice, and then mayonnaise mesh
2 layer - grated eggs, mayonnaise mesh
3 layer - fried carrots, mayonnaise mesh
4 layer - fried onion, mashed pink salmon, mayonnaise mesh, half garlic.

Now repeat the layers in the same sequence, and sprinkle the top with grated cheese. Just do not put too much mayonnaise, the salad will be soaked anyway. But for this, he should stand for several hours in the refrigerator (or even better overnight).

And now, the dish is completely ready to serve!

Add a comment Cancel reply

Popular salads

Canned pink salmon salads are the most popular and delicious fish salads. For festive salads, pink salmon is most often chosen, since this fish belongs to the salmon family, thanks to which any dish acquires a delicate and noble taste.

In addition, pink salmon salads are not only tasty, but also healthy, since this fish contains many nutrients and vitamins. Consider some delicious canned pink salmon salads.

Pink salmon and melted cheese salad

• 1 can of canned pink salmon
• 100 gr melted cheese
• 2 hard-boiled eggs
• mayonnaise to taste
• greenery for decoration
• salt, pepper as desired

Mash canned pink salmon with a fork, after draining the liquid. Grate eggs and melted cheese on a coarse grater, finely chop the greens. Combine all ingredients, season with mayonnaise and spices, mix.

If desired, you can make a layered salad by adding a layer of grated boiled carrots, and layering each layer with a mayonnaise net. In addition, you can serve this salad in portions in bowls, decorating each portion with a lemon circle.

Salad recipe with pink salmon and rice

• 3 boiled eggs
• jar of canned pink salmon
• 1 onion
• 1/2 cup dry rice
• 1 fresh cucumber
• mayonnaise on request

Cook friable rice, cool. Put pink salmon mashed with a fork, finely chopped eggs and onion, chopped cucumber, add mayonnaise, pepper and mix everything into rice.

You can also make a puff salad with pink salmon from the listed ingredients.

Pink salmon, beetroot and apple salad recipe

• 1 can of canned pink salmon
• 2 pickles
• 1 medium boiled beetroot
• 1 green apple
• onion
• vegetable oil for dressing
• pepper, salt

Peel the apple and cut into cubes, cut the boiled beets into small cubes, chop the onion and cucumbers in the same way. Combine all ingredients, add pink salmon, mashed into small pieces, season with oil, salt and pepper.

It can be served in a common dish or in portions, garnished with orange or lemon slices.

Canned salmon salads They turn out delicious, tender and satisfying, so cook with pleasure!

No festive table is complete without meat dishes. White-sided ham will help you prepare and serve a meat dish in an original way. which can be ordered with home delivery on niceprice5.ru.

Simple salmon salad with rice

We bring to your attention another new delicious salad with canned fish. It should certainly be noted that thanks to rice and fried vegetables, this appetizer turns out to be quite satisfying, so it can easily be used as an independent, separate dish.

So for cookingpink salmon salad with rice, we need the following ingredients:

rice - 200 g
pink salmon (or salmon) canned - 240 g (1 can)
chicken eggs - 4 pcs.
carrots - 1 pc.
onion - 1 pc.
hard cheese - 50 g
garlic - 1 clove
vegetable oil for frying
mayonnaise

1. First you need to prepare all the ingredients. To do this, we take our fish out of the jar, separate it from the bones and knead it (if necessary, use a little liquid from the jar for this).

Boil rice.
2. Now we clean the carrots and rub it on a coarse grater, and then fry in a pan (with a small amount of vegetable oil). Cool down.
3. After that, we also clean the onions and chop them into thin half rings. Fry it in a little oil.

Put on a plate (cool).
4. Boil chicken eggs until cooked (hard boiled), cool, peel and rub on a coarse grater. We clean the garlic and rub it on a fine grater (or pass through the garlic).

Grate hard cheese on a coarse grater.
5. Next, we take a deep salad bowl and begin to put our salad into it. We observe the following sequence of layers:

• first - half boiled rice, and then mayonnaise mesh
• the second - grated eggs, mayonnaise mesh
• third - fried carrots, mayonnaise mesh
• fourth - fried onions, mashed pink salmon, mayonnaise mesh, half garlic.

Now repeat the layers in the same sequence, and sprinkle the top with grated cheese. Just do not put too much mayonnaise, believe me, the salad will be perfectly soaked.

But for this, he should stand for several hours in the refrigerator (or even better overnight). And now, the dish is completely ready to serve!

It should be noted that the pink salmon salad with rice will keep well on a flat dish, it can easily be cut and served with an ordinary cake spatula.

Here is such a simple and tasty salad that can be prepared in minutes and without any special difficulties!

Salad with canned pink salmon in layers

We all remember the old, but very popular Mimosa salad to this day. where the main ingredient is canned pink salmon. Just remember, every holiday could not do without this salad.

Delicious, juicy and, most importantly, simple, it has become a standard of festive mood. Today, canned salmon can be found in any store and costs very little.

However, few people know that this fish, in addition, has a lot of useful components and vitamins, because pink salmon belongs to a noble breed of salmon fish.

Today there are hundreds of recipes with canned pink salmon. And this article is dedicated to some of them.

And now let's go on a culinary journey of delicious, simple and very healthy salads.

rice salad

• Boiled eggs - 3 pcs;
• Rice - 150-175g
• Onion - 1pc;
• 1 can of pink salmon (canned);
• Mayonnaise.

First of all, we need to boil the eggs and rice. Rice should turn out crumbly, not a homogeneous porridge.

Now you need to knead pink salmon, this can be done with both a knife and a fork. Onions and eggs must be finely chopped.

Now lay out in layers - onions, fish, rice and eggs, and on top of a layer of mayonnaise. You can decorate the salad with herbs. Of course, at first glance, this recipe resembles a standard "mimosa", but they differ significantly in taste.

In general, it is worth noting that canned pink salmon is combined with many vegetables, both fresh and boiled. And you, dear hostesses, being the chef of your kitchen, you can experiment in any way with any ingredients.

Pink salmon in the apple orchard

• Required Ingredients:
• Canned pink salmon - 1 can;
• Hard cheese - 150-200g;
• 1-2 boiled eggs;
• 1 or 2 apples;
• Mayonnaise to taste.

We spread our salad as the ingredients are cooked -

• First of all, put the mashed pink salmon on a flat dish.
• Boil hard-boiled eggs, after which, separating the protein from the yolk, put the proteins on the fish, after mixing them with mayonnaise.
• Peel the apple from the peel and seeds and lay them on the eggs.
• Then finely chop or rub the cheese on a coarse grater and mix it with mayonnaise, put it on apples.
• On top of everything, grind the yolks on a fine grater.

The salad is ready, now you can start decorating it. And what happens if you mix fruits, vegetables and fish?

So, let's see, and best of all, we'll cook.

Salad of vegetables, fruits and fish

What we need:

• Pink salmon - 1 can;
• Celery root - 150g;
• 100 g leeks;
• 150 g of cheese (hard varieties);
• Eggs - 2 pcs;
• Orange - 1pc;
• Apple - 1pc;
• Lemon juice - to taste;
• Mayonnaise;
• Fennel;

This salad has a lot of layers, so it is better to initially choose a deep salad bowl. First of all, you need to boil the eggs, cool them on a coarse grater and grease our first layer with mayonnaise. Then the onion mode in half rings is pre-washed in cold water.

After that, after drying, sprinkle with lemon juice, divide into 2 parts, one of which we put on the eggs as a second layer. The next layer will consist of celery sticks and mayonnaise. Then finely chop the fennel, pepper, salt and coat the layer with mayonnaise.

Then lay out the remaining leeks. Now let's start cutting fruit. First, peel the skin from the apple, separate from the seeds and put in a dish.

We will do the same procedure with an orange, only in this case it is still necessary to remove the films. Finely chop and put the orange pulp on the apples. The next layer will consist of mashed pink salmon and mayonnaise.

And grate the cheese on a fine grater on top. And finally, decorate the salad with cranberries or herbs.

Of course, such a salad cannot be called the simplest, but the fact that it is one of the most delicious is a fact.

Bon appetit to you, your family and guests. Delight them with similar tasty and inexpensive salads, which, in addition, are very healthy

• canned pink salmon - 1 can,
• rice - 1/3 cup
• eggs - 2 pcs,
• carrots - 1-2 pieces,
• cucumber - 1 piece,
• green onions - 3-4 feathers,
• mayonnaise,

Boil carrots and cut into cubes.
Boil rice and cool.
Cucumber cut into cubes.
Finely chop the green onion.
Hard boil eggs, cool and chop.
Mash pink salmon with a fork.

Combine pink salmon, carrots, rice, cucumber, eggs, onions, season with mayonnaise, salt to taste and mix.

Visitor comments (27)

• Salad with sardines and red beans Nowadays, canned fish is quite often used for making salads, because it is they that give the dish a rich taste and aroma. Salad, in which beans are also added to canned food, is also very satisfying. It is clear that for […]
• Salad "Prague" with prunes and dried apricots Ingredients Chicken breast - 500 g. Carrots - 3 pcs. Onion - 1 pc. Prunes - 200 g. Canned peas - half a liter jar. Pickled cucumber - 3 pcs. Mayonnaise - 300 g. Salt - to taste. Preparation method Step 1 Chicken breast […]

Fish of the salmon family contains many useful substances, rich in valuable polyunsaturated fatty acids. Pink salmon is the most affordable representative of this family. It can be included in the daily family menu, offered to guests. If the hostess does not have time to cook, it is advisable to use canned fish - they retain most of the nutritional value of the product. Salads with canned pink salmon, despite the ease of preparation, are tasty, satisfying, and look appetizing. They are able to decorate the festive table.

Cooking features

Canned salmon salad recipes are not difficult. Even an inexperienced hostess will successfully cope with the preparation of the dish. However, knowing a few subtleties will help make the appetizer especially tasty.

• The range of canned fish on store shelves is impressive. To choose a quality product, you need to consider several points. The most useful canned food is made from fresh pink salmon in the area of ​​its catch, the date of their production often falls on the summer period. By shaking the jar, you can easily determine if there is a lot of liquid in it, and you will understand approximately what part the fish itself occupies.
• If there are no instructions in the recipe, pink salmon intended for salad preparation should be canned in oil or in its own juice, the latter should be chosen: it is more juicy and less high-calorie.
• Pink salmon is taken out of the jar just before putting it in the salad so that it does not become weathered and does not lose its juiciness.
• If it is necessary to remove the oil, spread the mashed pink salmon on a napkin and leave for half an hour. During this time, the napkin will absorb excess oil.
• Before adding to the snack, pink salmon is crushed, kneading it with a fork. Large bones must be removed. They are healthy, but rough and spoil the delicate taste of the salad.
• Pink salmon goes well with onions, carrots, lemon. These ingredients will not be superfluous in a salad from it. It is a good idea to add potatoes, rice, cheese, corn, cucumbers, apples, citrus fruits, green peas, herbs to the salad - these products allow you to get pleasant flavor combinations with pink salmon. It is not recommended to put meat in canned pink salmon salads, an exception may be chicken breast, but this option is not for everybody.
• For salads, white onion is used, which is also called salad onion, as it has a delicate taste without pronounced pungency. To make it softer, bitter onions must be poured with boiling water after chopping or marinated.
• Boil eggs for salad for no more than 10 minutes, otherwise the yolks will become covered with a gray coating, and they are often used to decorate snacks.
• Pink salmon salads are most often puff. They become tasty only 2 hours after cooking, when the layers have time to soak in the sauce.
• Boiled vegetables, rice and eggs must be cooled before adding to the salad. Then the layers will hold better, and the salad itself will not deteriorate longer.

Salads from canned pink salmon are prepared from available ingredients. However, many of them require pre-boiling. If you are expecting guests in the evening, then you can prepare the ingredients for the salad in advance, in the evening it will remain to chop them and collect the salad.

Canned pink salmon salad with melted cheese and carrots

• chicken egg - 2 pcs.;
• processed cheese - 100 g;
• carrots - 0.2 kg;
• fresh herbs, mayonnaise - to taste.

Cooking method:

• Put the cheese in the freezer for half an hour, then grate it coarsely and leave it on a plate for a while, while preparing other products.
• Wash your carrots. Boil it without cleaning, cool. Clean and cut into small cubes.
• Boil eggs for 10 minutes. Cool them down by running them under cold running water. Clear. Take out the yolks. Squirrels medium-sized cut. Grind the yolks on a grater.
• Open the jar of canned food, drain the liquid from them. Transfer the fish to a bowl and mash with a fork. Be sure to remove large bones.
• Lay out the products in layers, each spreading with mayonnaise. The first layer will be fish, the second - protein, the third - carrot, the fourth - cheese.
• Finely chop the greens, mix it with chopped yolks, sprinkle the salad.

There is another option for preparing this salad, when all products, except for yolks and greens, are combined in a bowl and seasoned with mayonnaise. The salad is laid out in a salad bowl or laid out in bowls, leveling with a spoon. Then it remains to sprinkle the appetizer with a mixture of greens and yolks to give it a more aesthetic appearance.

Pink salmon salad with olives and corn

• canned pink salmon - 1 can;
• canned corn - 1 can (about 130 g);
• processed cheese - 100 g;
• chicken egg - 2 pcs.;
• pitted olives - 100 g;
• fresh parsley - 50 g;
• mayonnaise - to taste.

Cooking method:

• Boil the eggs. After cooling, peel them, cut into medium-sized cubes, put in a bowl.
• Freeze the cheese and chop on a coarse grater, send it to the eggs.
• Take the olives out of the jar. Cut each into 4-8 parts, send to other products.
• Open a jar of corn, drain the liquid, pour the grains into a bowl with olives, eggs and cheese.
• Remove pink salmon from the jar, mash with a fork, combine with the rest of the ingredients.
• Wash, dry the parsley, chop with a knife, pour into a bowl.
• Add mayonnaise, mix.
• Transfer the appetizer to a salad bowl and serve.

The undeniable advantage of this snack is the speed of preparation. Such a salad of canned pink salmon can be made if guests unexpectedly came to you.

Canned pink salmon salad with apple

• canned pink salmon (in own juice) - 1 can;
• processed cheese - 140 g;
• apples - 0.3 kg;
• chicken egg - 4 pcs.;
• fresh parsley - 50 g;
• lemon juice - 20 ml;
• salt, pepper, sour cream - to taste.

Cooking method:

• Coarsely grate the cheese.
• Cut hard-boiled eggs into cubes.
• Peel the apples, remove the core from them. Cut the apple pulp into small cubes.
• Chop the parsley.
• Drain the juice from the jar of pink salmon into a separate container, add lemon juice, salt, pepper and a few tablespoons of sour cream to it. Stir until you get a smooth sauce.
• Mash pink salmon with a fork.
• Combine all ingredients. Stir.

Lettuce can be layered. Then the apples and eggs are ground on a grater, with the yolks and proteins - separately. Pink salmon is placed in the first layer, squirrels are placed on it, then apples, cheese is spread on top and sprinkled with yolks and parsley. All layers, except the last, are smeared with sauce. The recipe will appeal to supporters of a healthy diet, as the appetizer turns out to be healthy and not too high in calories, it is prepared without the use of mayonnaise.

Salad "Mimosa" from pink salmon

• canned pink salmon - 1 can;
• lettuce or onion - 100 g;
• chicken egg - 5 pcs.;
• butter - 100 g;
• rice - 80 g;
• mayonnaise, fresh herbs - to taste.

Cooking method:

• Put the butter in the freezer for 20-30 minutes.
• Boil rice until tender in salted water, mix with a piece of butter (about 10 g) and a spoonful of mayonnaise. Cool down.
• Finely chop the onion.
• Boil the eggs. Chop the yolks and whites separately.
• Chop greens, mix with yolks.
• Cut salmon into 2 parts after mashing with a fork.
• Lay out the layers of part of the pink salmon, onion, rice, egg whites, the remaining pink salmon. Pour all layers, except the last one, with mayonnaise. Grate the oil on top of the last layer of pink salmon, sprinkle with a mixture of yolks and herbs.

Rice in the recipe can be replaced with boiled carrots or potatoes. They are pre-ground on a grater. Butter can be replaced with grated hard cheese.

How to decorate a salad

Salads from canned pink salmon are most often laid out in layers and sprinkled with chopped yolk. They look attractive, neat, but too modest. Therefore, many housewives are trying to decorate them with additional elements.

• Often, canned pink salmon salad is garnished with sprigs of greens or a mixture of chopped greens and egg yolks, which makes it look like a mimosa.
• If the salad is being prepared for the New Year, you can decorate it with dill, which will symbolize a spruce branch, and pieces of vegetables, which will play the role of Christmas tree decorations.
• Flowers on a smooth yellow surface of pink salmon salad look harmonious and attractive. You can make them from any products that make up the snack. Most often, carrots and eggs are used for this.
• Instead of flowers on the surface of the salad, you can lay out a figurine of any animal, an inscription, numbers. To do this, use finely chopped olives, corn grains, canned green peas.
• Often a fish is depicted on the surface of the salad. One option is to cut out a figure of their carrots, make an eye out of pieces of protein and olives, use onion half rings to depict waves, green onions or other greens will replace algae. Another option is to lay out the contours of the fish with green peas or olives, fill the middle with corn kernels.
• The shape of the fish can be given to the salad itself. Then it would be a good idea to lay cucumber circles on top - they will look like scales.

When serving in portions, the salad can be laid out using special forms. You can make your own from cans.

Pink salmon salad is inexpensive, quick and easy to prepare, but it turns out tasty and beautiful. You can make it for a family dinner and a festive feast.