Contacts
home/ Desserts

Boiled pink salmon salad with rice. Canned pink salmon salad: simple recipes

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

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

Puff 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 can be easily removed.

You need to choose oblong rice, boil it in salted water and strain it through a colander so that the grains crumble. Crush the fish into small pieces in a plate with a fork. You will also need a boiled chopped egg, which is added to the fish and mixed. Separately cook one cucumber and fennel, finely cut into slices. Can be added to the green layer of lettuce and green onions optional.

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

Apply a layer of sauce on top and paint stripes with mustard. Before serving, carefully remove the mold and sprinkle everything with sesame seeds.

Grapefruit salad

Juicy and sour taste of grapefruit will add a unique zest 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 streaks), a clove of garlic, fennel, a sprig of rosemary, olive oil, 2 tbsp. spoons of green beans, you can use canned or frozen, rice, spinach, arugula, you will also need balsamic vinegar for pouring.

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

Next, cut the fish into small pieces, add arugula and chopped pieces of grapefruit, add 2 tbsp. l. boiled rice, pepper and salt to taste and prepared filling. At the end, you need to water a little olive oil and balsamic vinegar.

Salad for sandwiches

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

Add green onions to the mixture, finely grated boiled egg... Finely chop the dill into the salad.

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

Cucumber and tomato salad

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

  • 1 can of pink salmon;
  • half a glass of boiled rice;
  • one fresh cucumber medium size;
  • 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 is needed boiled, so first it must be boiled in salted water and rinsed under cold water so that it becomes crumbly.

Chop vegetables and herbs. Combine all ingredients in a large bowl and pour over prepared sauce. Such a salad with canned pink salmon, rice, cucumbers and tomatoes is best cooked in season. fresh vegetables.

Winter salad

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

When all the products are prepared, the layers are laid. On a plate greased with mayonnaise or vegetable oil, put boiled rice, the layer is greased 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 coated with mayonnaise, as in "Mimosa". Pour peas on top and rub finely hard cheese. You can grease the sides of the "cake" with sauce and cover them with cheese too.

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

It is pink salmon that many chefs choose as the main product for holiday snacks as it goes well with other ingredients. The rest of the products for a hearty salad of canned pink salmon can be found in the house of every housewife, and the recipe itself will surprise you with its availability.

[Hide]

Salad with canned pink salmon and rice

Thanks to the spectacular portioned serving, as in the photo, the prepared salad of canned food and rice can become an adornment for any festive feast... It is preferable to choose rice for a snack long, which does not boil too much during cooking.

Ingredients

  • pink salmon - 1 b.;
  • rice groats - 100 g;
  • cucumber - 2 pcs.;
  • cheese - 120 g;
  • lemon - 1 pc.;
  • onion - 1 pc.;
  • mayonnaise to taste.

How many calories?

Step-by-step instruction

  1. Wash and boil the rice for 15 minutes. Then turn off the gas and leave in the pan for another quarter of an hour.
  2. Chop the onion in half rings. Drizzle with lemon juice, add a little salt and marinate for 20 minutes.
  3. Cut the cucumbers into small squares.
  4. Grate the cheese using a grater.
  5. Remove excess liquid from canned food, mash the fish with a fork, and then add pickled onions to it.

Then you need to put the ring and lay out the prepared components in the following sequence:

  • cucumber;
  • a fish;

All layers should be passed with mayonnaise. When serving, the top of the dish can be decorated with a slice of lemon.

Photo gallery

Ingredients

  • canned food - 1 b.;
  • potatoes - 3 pcs.;
  • egg - 3 pcs.;
  • processed cheese- 1 PC.;
  • garlic - 2 teeth.;
  • mayonnaise to taste.

How many calories?

Step-by-step instruction

  1. Boil potatoes and eggs. Then rub using a grater.
  2. Cheese also needs to be grated.
  3. Open the jar with the fish, remove the excess liquid and mash with a fork.
  4. All components must be mixed, add chopped garlic to them and season with mayonnaise.

The appetizer is laid out, as a rule, in a beautiful salad bowl. However, there are options for decorating such dishes in the form of snakes or in portions according to the total number of guests.

If the purchased canned food does not cause appetite due to the large amount of oil, the mashed fish must be laid out on paper napkins so that the excess fat is gone.

Video

The Yummy Salads channel shared its version of the appetizer.

Canned pink salmon salad with cucumber

This salad is considered an excellent snack for the summer season. It is very healthy and nutritious.

Ingredients

  • canned food - 1 b.;
  • radish - 5 pcs.;
  • cucumber - 2 pcs.;
  • eggs - 3 pcs.;
  • greenery - a bunch;
  • mayonnaise to taste.

How many calories?

Step-by-step instruction

  1. A jar of canned fish must be opened, the excess liquid must be removed and the crust must be kneaded using a fork.
  2. The cucumbers and radishes should be washed and cut into cubes.
  3. Boil the eggs, peel and cut into small squares.
  4. Rinse and grind a bunch of greens.
  5. We combine all the components in a salad bowl and season with a small amount of mayonnaise.
  6. The top, if desired, is decorated with chopped greens.

Video

Rose of the Winds demonstrated her own variety of appetizers with cucumber.

Canned pink salmon salad with carrots

Thanks to boiled carrots and apples, the layered appetizer is very soft and tender to the taste. Aroma and piquancy is achieved by adding pink salmon. It turns out delicious and satisfying.

Ingredients

  • canned food - 1 b.;
  • cheese - 120 g;
  • carrots - 1 pc.;
  • eggs - 3 pcs.;
  • apple - 1 pc.;
  • mayonnaise to taste.

How many calories?

Step-by-step instruction

  1. It is necessary to open a jar of pink salmon, pour out the excess liquid and mash the fish with a fork. The resulting ingredient should be put in a salad bowl and covered with a mayonnaise net.
  2. Boil eggs, peel and grate using a grater. Place on top of the fish and cover with mayonnaise.
  3. Boil the carrots, peel and grate. Then spread it over the surface of the salad and make a net of mayonnaise.
  4. Peel the apple and lay out the next layer.
  5. Grate the cheese and decorate the top of the salad. If desired, you can make a mayonnaise mesh on top of it.

Photo gallery

Salad with canned pink salmon and corn

This salad will decorate any festive table. Easy to prepare, it will be able to captivate the assembled guests with its originality, which is achieved through the use of canned corn.

Ingredients

  • canned food - 1 b.;
  • processed cheese - 1 pack;
  • eggs - 2 pcs.;
  • corn - 250 g;
  • olives - 12 pcs.;
  • greenery - a twig;
  • mayonnaise to taste.

How many calories?

Step-by-step instruction

  1. The egg should be boiled, peeled and grated with a grater.
  2. Grate the melted cheese as well.
  3. Open the jar with the fish, remove the excess liquid and mash the pink salmon with a fork.
  4. Grind olives into 4 parts.
  5. Rinse greens and chop finely.
  6. Combine the prepared ingredients, salt and season at the request of the cook with mayonnaise or sour cream. Decorate the top of the appetizer with herbs, if desired.

Video

Channel "Uncomplicated Recipes" has shared its version of the snack with corn.

Canned pink salmon salad with cheese and egg

The dish will become the highlight of any festive event. The salad turns out to be tasty and healthy, while its preparation takes the hostess a maximum of 25 minutes.

Ingredients

  • canned food - 1 b.;
  • eggs - 3 pcs.;
  • cheese - 120 g;
  • greenery - a bunch;
  • mayonnaise to taste.

How many calories?

Step-by-step instruction

  1. Open the jar with pink salmon, remove excess liquid, and knead the fish using a fork.
  2. Boil the eggs, peel and separate the yolks from the whites. The yolks can be kneaded with a fork, and the whites must be grated with a grater.
  3. Grate the cheese as well.

To decorate the appetizer, put the ingredients in a salad bowl in the following sequence:

  • pink salmon;
  • protein with mayonnaise;
  • grated cheese with mayonnaise;
  • add mayonnaise to the yolk - lay out in a layer;
  • the top is decorated with greenery.

In order for the salad to be well saturated, it must be stored in the refrigerator for several hours.

The appetizer can be served in any other form. Cut all the components into small cubes, add salt, pepper, season with mayonnaise and decorate the salad with parsley or dill.

Photo gallery

Canned pink salmon salad with apples

Combination in an appetizer canned pink salmon and fresh apple gives an unusual taste and original aroma to the dish. By appearance the appetizer attracts with a bright combination of colors.

Ingredients

  • canned food - 1 b.;
  • processed cheese - 1 pack;
  • apple - 2 pcs.;
  • eggs - 3 pcs.;
  • greenery - a twig;
  • mayonnaise to taste.

How many calories?

Step-by-step instruction

  1. Boil the eggs, peel and cut into small cubes.
  2. Grate the melted cheese with a grater.
  3. Open the fish, drain the excess liquid and mash the pink salmon with a fork.
  4. Chop the greens.
  5. Wash the apples, remove the seeds and cut into small squares.
  6. The prepared ingredients need to be sprinkled with lemon juice and seasoned with mayonnaise.

Video

Channel " Delicious Salads”Showed his version of the appetizer with an apple.

Canned pink salmon salad with green peas

The salad is perfect for a dinner with your family or for a festive dinner. Canned or frozen peas can be used.

Ingredients

  • canned food - 1 b.;
  • eggs - 2 pcs.;
  • carrots - 1 pc.;
  • onion - 1 pc.;
  • green peas - 85 g;
  • mayonnaise to taste.

How many calories?

Step-by-step instruction

  1. Boil and peel carrots and eggs. Grate the carrots with a grater, and cut the eggs into strips.
  2. From cans of fish and green peas the excess liquid should be drained. Mash pink salmon using a fork.
  3. Wash and chop the onion.
  4. Mix all components, add salt and black pepper. An appetizer is usually made using bowls or portioned forms.

Photo gallery

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

It is very expensive to use fresh fish for snacks, and it is difficult to find a good quality product, so canned food helps the housewives out. Among them, pink salmon is especially loved, which belongs to the group of red fish that always look spectacular on festive table... What kind of canned salmon salad can you think of and how best to serve it?

How to make canned salmon salad

Convenience of working with canned fish - no need to carry out heat treatment for it. Cooks simply drain all the liquid, grind the product and mix it with the rest of the ingredients that need to be prepared in advance: canned fish should not wait too long to be used. The advantage of pink salmon is its versatility: all vegetables, herbs, citrus fruits, cheeses will perfectly complement this product. Prepare canned salmon salad and even come up with own recipe very easy.

Canned salmon salad - recipe

All red fish are interchangeable, so chum or salmon-centric cold snack recipes can be refocused on pink salmon. However, some options with white fish can also be painlessly modified: you can spread beets, potatoes and mayonnaise with a thick fur coat not only on herring - the recipe for a salad with 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 fish 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. it a good option put red fish on the table, albeit a budget one, because the salad, thanks to the competent selection of components, is tasty and visually attractive, which is proved by the photos.

Ingredients:

  • potatoes - 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. After peeling, carrots into 2-3 parts (determine by their size). Cover with water, cook after boiling until soft. Salt towards the end.
  2. After cooling, grate vegetables - large potatoes, fine carrots. Do not mix!
  3. Boil eggs hard-boiled. Allow to cool, divide into white and yolk. Chop with a knife or grater separately.
  4. Remove canned pink salmon from the jar, mash with a fork.
  5. Grate the onion heads. With oil, which must first lie in the freezer, proceed in the same way.
  6. Start assembling in a glass bowl in layers: onions, potatoes, mayonnaise, carrots, mayonnaise, egg white, pink salmon, butter, potatoes, mayonnaise, egg white.
  7. Let Mimosa stand for a couple of hours in the refrigerator to soak all layers. Sprinkle with yolk evenly before serving.

With rice

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

In terms of the set of components, this salad of canned pink salmon with rice is very simple. It is made effective by a beautiful portioned serving, the peculiarity of which will be considered in detail, and a flavoring zest due to pickled onions. It is recommended to take long rice, those varieties that do not become porridge when cooked, but you can cook with the addition of your favorite spices. The amount of mayonnaise is determined by the cook: it only has to saturate some of the 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. Salting is not worth it - this will negatively affect the friability.
  2. Scald the onion rings, chop. Pour lemon juice, salt, forget for a quarter of an hour.
  3. Finely grate cucumbers, squeeze with your hands. Grind the cheese in the same way.
  4. Drain the liquid from the can with canned fish, knead the pieces themselves, combine with the onion.
  5. Putting a ring with a diameter of 9-10 cm on a plate, start spreading the salad in layers: rice, cucumber, fish, cheese. Mayonnaise is in between. Serve immediately, garnished with a lemon wedge.

With potato

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

Fish, potatoes and green onions - traditional combination for hearty lunch... However, in a salad, these products look just as good, 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. It is recommended to season this salad of canned pink salmon with potatoes with 10% sour cream.

Ingredients:

  • canned pink salmon - 240 g;
  • potatoes - 2 pcs.;
  • onion- 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 potatoes with skin. After cleaning, cut into cubes.
  2. Chop the onion finely.
  3. Chop mushrooms arbitrarily, but relatively the same.
  4. Grate horseradish root and garlic cloves.
  5. Remove the pink salmon from the jar, knead it.
  6. Combine all the products in a bowl, season with sour cream, salt and pepper. Let 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.
  • Complexity of preparation: easy.

Nutritious, almost like a main course, and beautifully due to the play of color - this is a salad of pink salmon with rice and eggs. This food combination is called a classic chef not only for salads: they also cook delicious fish pie(you can, if desired, bake this salad in batter). Bell peppers it is recommended to choose different colors to make the salad elegant.

Ingredients:

  • a can of canned 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 rinsing well. The water must become transparent, otherwise the grains will stick together.
  2. Peel the carrots, wrap in foil, bake at 190 degrees (approximate waiting time - 25 minutes). Alternatively, you can bring it to softness in a double boiler. Grate.
  3. Pour eggs over with water, cook after boiling for 6 minutes. Cut into cubes.
  4. Chop bell peppers finely, do the same with onions.
  5. Wash the dill, remove moisture with a napkin, chop with a knife.
  6. Remove the oil from the pieces of canned pink salmon, cut them 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.
  • Complexity of preparation: easy.

Mimosa salad with pink salmon and cheese is almost similar to the classic one, but slightly different in taste and set of ingredients. There are no potatoes here, carrots are excluded, but outwardly it is no less beautiful. There is a couple important rules how to cook Mimosa salad with pink salmon. First, you need to lay out 9 layers - this is an unspoken Soviet classic. Secondly, the layout is carried out immediately in portions, otherwise, when slicing, you will get a mishmash that kills the entire attractive type of salad.

Ingredients:

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

Cooking method:

  1. Pour the washed quail eggs with water. After boiling, cook for 6 minutes and let cool. Peel, grate the whites, chop the yolks with your hands.
  2. Chop the onion in half rings, pour boiling water over for a couple of minutes - so excess bitterness will disappear. Squeeze with your hands, 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. Place the products in the salad bowl as follows: egg whites, cheese with mayonnaise, pink salmon, onions. Everything is repeated to make 9 layers.
  6. Brush the top of the salad with mayonnaise, sprinkle with the rest of the 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 content: 815 kcal.
  • Purpose: for a snack.
  • Kitchen: home.
  • Complexity of preparation: easy.

it quick salad with canned pink salmon, which will look appropriate even on a festive table, but will not require much effort from the hostess. If it feels empty, you can put it here boiled eggs... It is advisable to take green olives, especially for decoration. There is no need to season the canned salads 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 the cheese and pink salmon freed from excess liquid with a fork, mix together.
  2. Season with salt, add tattered dill.
  3. Add cucumbers, quarters of olives, cut into halves (half the volume - the rest for decoration). Stir again.
  4. Cover the entire surface of the salad with olives and serve immediately.

With corn

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

Light, crispy, springy - this salad of canned pink salmon with corn, celery stalks and golden corn grains beckons to itself. It has a low calorie and fat content, but it is very satisfying, so it can be prepared 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. Steam the rice, or use the risotto scheme: fry dry grains, add half a glass of boiling water, wait until it evaporates. Pour in hot water in portions until the rice is tender.
  3. Fry the corn in a separate dry skillet to release excess moisture.
  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.
  • Complexity of preparation: easy.

Simple fish salad canned pink salmon with carrots - a frequent visitor New Year's menu, because the set of components creates a festive mood with its appearance. High proportion of low-calorie protein, crispy sour apple, fresh herbs, juicy carrots and 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 question 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 pc.;
  • light mayonnaise - 40 g.

Cooking method:

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

Salads with pink salmon - cooking secrets

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

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

Video

Found a mistake in the text? Select it, press Ctrl + Enter and we'll fix it!

Discuss

Canned pink salmon salad: recipes

Step 1: prepare the eggs.

Put the eggs in a medium saucepan and fill with plain cold water so that the liquid completely covers the component. We put the container on medium heat and after boiling, cook hard-boiled eggs for 10 minutes... After the allotted time has elapsed, turn off the burner, and move the pan to the sink with the help of kitchen potholders. We turn on running water, which will cool the eggs to room temperature... Now we remove the shells from them with our hands and put them on a cutting board.

Using a knife, grind the eggs and pour them into a clean plate.

Step 2: prepare the onion.


Peel the onion with a knife and then thoroughly rinse it under running water. We spread the component on a cutting board and chop finely into squares. Pour the chopped onion into a free plate.

Step 3: prepare the hard cheese.


Using a fine grater, grind the cheese directly on the cutting board. After that, pour the cheese shavings into a clean plate. And so that it does not weather, we rewind it together with a plate with cling film and leave it aside for a while.

Step 4: prepare rice.


Pour the rice into a sieve and rinse it well with clean hands under running water.

Then we transfer the cereal to a small saucepan. Pour ordinary cold water into the same container so that it covers the component with two fingers. Now we put the pan on a small fire. When the liquid boils, cover the container with a lid and cook the rice until all the water has evaporated (approximate cooking time 20 - 30 minutes depending on the type of rice). Attention: so that the cereal does not stick to the base of the pan, after boiling, you can slightly salt the water and add 1 - 2 tablespoons vegetable oil ... At the end, turn off the burner, and set the container to the side with the help of kitchen potholders.

Step 5: prepare the pink salmon.


Open the jars of pink salmon with a can opener. Using a tablespoon, we shift canned fish in a small bowl.

Now carefully knead the component with a fork and immediately proceed to the very process of preparing the salad, until the rice has cooled down.

Step 6: prepare pink salmon salad with rice.


Pour the hot rice into a medium bowl. Here we spread the chopped pink salmon and mix everything well with a tablespoon. Due to the fact that the boiled cereal is still hot, the fish will take some of the heat from it and give off a pleasant aroma, which will later serve as a call to delicious lunch or dinner.

Add chopped onions, eggs and grated hard cheese to the same container. Pour everything with a small amount of mayonnaise. At the end, mix everything well with the same tablespoon until homogeneous mass and pour into a salad bowl. That's it, the salad is ready!

Step 7: serve pink salmon salad with rice.


Serve pink salmon salad with rice immediately after cooking. The dish turns out to be quite satisfying, you can treat your friends with it along with slices of bread. By the way, quite often salad is spread on bread and served as a sandwich.
Enjoy your meal!

To prevent onions from being bitter, you can pour boiling water over them. Also, instead of this variety, you can use the Crimean sweet onion;

Any type of hard cheese is suitable for making a salad. For example, it can be Russian, Kostroma cheese or Eden;

To make the rice crumbly, it is necessary to thoroughly rinse it under running water until the liquid becomes clear. You can also add rice such as Basmati or parboiled to your salad.

Economical and hearty salads cooking is easy enough, which is only one the main character of our today's article - salad with pink salmon and rice.

Pink salmon 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.

Preparation

Until cooked in salted water and rinse the finished cereal with cold water. Cook eggs hard-boiled, chop finely. Chop green onions. Drain the excess liquid from the pink salmon, and disassemble the fish itself with a fork. We mix all the prepared ingredients with mayonnaise, and sprinkle with cheese and herbs ready salad... Before serving such 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 package (100 g);
  • eggs - 3 pcs.;
  • fresh cucumber - 1 pc .;
  • green onions and parsley;
  • mayonnaise;
  • garlic - 1 clove;
  • lemon juice- 1 tbsp. spoon;
  • salt pepper.

Preparation

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

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

Puff salmon salad

Ingredients:

For the salad:

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