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Pink salmon salad in its own juice. Recipe: Canned salmon salads

Pink salmon is one of the most prominent representatives salmon fish... It is very useful, like any seafood, due to its high content of protein and healthy fats. Pink salmon is rich in P vitamins, iodine, phosphorus, chromium, sulfur and unsaturated fatty acids. She is perfect for diet food... Its caloric content is only 140 kcal per 100 grams.

Together with all of the above useful properties Pink salmon are very nutritious due to their high protein content and filling. A variety of salmon salads are very tasty. For their preparation, canned fish is most often chosen. Famous culinary experts advise purchasing pink salmon, canned in own juice... She is the most juicy.

Canned pink salmon is surprisingly combined with various products. Salads are quite simple to prepare and are striking in their taste.

How to make canned salmon salad - 17 varieties

Canned pink salmon salad "Mimosa"

This salad is best known among culinary specialists, it is easy to prepare. It is often served both with a regular dinner table and with a festive dinner.

Required Ingredients:

  • Canned pink salmon - 2 cans (250-300g);
  • Cheese - 250 grams;
  • Eggs - 5 pcs;
  • Carrots - 2 pieces of medium size;
  • Mayonnaise for dressing;
  • Salt.

Preparation:

  1. Boil the eggs, peel them, separate the yolks from the proteins. Rub the whites and yolks separately on a medium grater.
  2. Peel and boil potatoes and carrots. We rub vegetables on a coarse grater.
  3. We also grate the cheese.
  4. Open the canned fish, drain the liquid and knead the pink salmon with a fork.
  5. Put the salad in a deep plate in layers in the following order: potatoes, carrots, pink salmon, proteins, cheese. Grease each layer with mayonnaise. Sprinkle the salad with grated yolks on top.
  6. You can also prepare a salad on a large platter, in the form or in portions for each guest. It all depends on the imagination and style of table setting.
  7. The salad should be refrigerated for about 15 minutes. Before serving, you can decorate our salad with fresh herbs.

This recipe is perfect for a feast when guests come unexpectedly and there is no time for lengthy preparations. It will captivate guests with its uniqueness. Thanks to the use of corn, the salad has refined taste and amazing exterior design.

Ingredients:

  • Processed cheese - 1 pc;
  • Eggs - 2 pcs;
  • Canned corn - 1 can;
  • Black olives - 100 grams;
  • Fresh parsley;
  • Mayonnaise or sour cream for dressing;
  • Salt.

Cooking method:

  1. Boil hard-boiled eggs, peel and rub on a fine grater, without separating the whites from the yolks.
  2. Rub the processed cheese on a fine grater.
  3. We open a can of canned pink salmon, drain the liquid and knead the canned food with a fork.
  4. We open canned corn and drain the liquid.
  5. Cut the olives into four slices each.
  6. Chop fresh parsley.
  7. In a large salad bowl, mix all the ingredients, add salt to taste and season the salad with mayonnaise or sour cream of your choice. Dressing with mayonnaise will add to the salad canned pink salmon spicy taste, sour cream dressing - softer and softer.
  8. When serving, decorate the salad with finely chopped parsley.

The preparation time for the salad is 20 minutes.

The salad is very high in calories and nutritious due to the addition of potatoes and breadcrumbs. It will become one of the favorite dishes for home.

A set of products:

  • Potatoes - 3-4 pcs. medium size;
  • Canned pink salmon - 1 can (150-200 grams);
  • Chicken eggs - 3 pcs;
  • Green olives - 100 grams;
  • Crackers;
  • Mayonnaise for dressing;
  • Parsley;
  • Onion - 1 piece of medium size;
  • Salt pepper.

Preparation:

  1. Boil eggs, peel and cut into cubes.
  2. Cook the potatoes in their skins, cool, peel and also cut into small cubes.
  3. Grind the canned pink salmon with a fork.
  4. Finely chop the green olives. If necessary, remove the bones first.
  5. Finely chop the parsley and onion.
  6. Mix all the ingredients of the salad, add salt and pepper.
  7. Decorate the salad with croutons on top. You can use ready-made croutons or cook them yourself by frying the cubes white bread until a crust forms.
  8. Our salad is ready. Bon Appetit!

Cooking time - 30 min.

The salad is surprisingly simple and quick to prepare, it attracts delicate taste.

To prepare the salad, we need:

  • Canned pink salmon - 1 can (200 grams);
  • Chicken eggs - 2 pcs;
  • Processed cheese - 1 pc (can be replaced with any soft cheese);
  • Mayonnaise for dressing;
  • Dill greens for decoration;
  • Salt pepper.
  1. Boil the eggs, peel them and three on a medium grater.
  2. Open the pink salmon, drain the liquid, knead the fish with a fork. Processed cheese or lump soft cheese three as well as eggs, on a medium grater.
  3. Combine the ingredients, add salt and pepper to taste. Season the salad with mayonnaise and decorate with dill herbs.
  4. The salad looks good in bowls and laid out with the help of forms.

We are preparing a magnificent salad with canned pink salmon with the addition of an apple. The amazing combination of ingredients gives the salad a very harmonious taste. Outwardly, this salad is attractive for its color scheme of a successful combination of products.

Ingredients:

  • Processed cheese - 2 pcs (if you wish, you can replace it with 100 grams of soft cheese);
  • Sweet apples of green or yellow color - 2 pcs;
  • Eggs - 4 pcs;
  • Parsley;
  • Sour cream for dressing;
  • Lemon juice - 1 tablespoon;
  • Salt.

Salad preparation method:

  1. Boil hard-boiled eggs and cut them into small cubes or strips.
  2. Rub the processed curds on a medium grater.
  3. Knead the canned pink salmon with a fork, after draining the liquid from the can.
  4. Chop greens.
  5. Wash apples, remove seeds. It is important not to peel the apples off. Cut into small cubes.
  6. Next, mix the prepared ingredients, lightly sprinkle with lemon juice. The addition of salt is your choice. Culinary experts advise to try the salad with and without salt. Season the salad with sour cream.
  7. Sweet taste apples are successfully combined with the tenderness of sour cream and cheese and are favorably set off by the taste of pink salmon. Bon Appetit!

Cooking time is 15-20 minutes.

To prepare this salad, we need the following ingredients:

  • Canned pink salmon - 1 can;
  • Eggs - 2-3 pcs;
  • Medium onion - 1 pc;
  • Parboiled rice - 1/2 cup (unboiled);
  • Fresh cucumber - 2 pieces of medium size;
  • Mayonnaise for dressing;
  • Fresh herbs for salad dressing;
  • Salt.

Preparation:

  • Boil rice until crumbly and cool.
  • Boil the eggs, peel them, chop finely, without separating the white from the yolk.
  • Wash cucumbers and cut them into small cubes.
  • Open the canned pink salmon, drain the liquid, chop it with a knife or fork.
  • Chop the onion finely.
  • We spread the prepared ingredients in layers, using a special form, in the following order: pink salmon, onion, rice, cucumber, eggs. Grease each layer with mayonnaise. Before serving, decorate the salad with dill herbs.
  • This salad looks very good in portions according to the number of guests.

The preparation time for the salad is 30 minutes.

Canned pink salmon salad prepared according to this recipe will impress even the most sophisticated gourmets.

Required Ingredients:

  • Canned pink salmon - 1 can;
  • Chinese cabbage- 1/2 head of cabbage ;;
  • Cheese - 100 grams;
  • Eggs - 4 pcs;
  • Onions - 1 pc;
  • Large cucumber - 1 pc;
  • Mayonnaise for dressing;
  • Salt.

Let's start preparing the salad:

  1. Open the pink salmon, knead the fish with a fork and put it in a deep salad bowl.
  2. Boil eggs, peel and cut into cubes.
  3. Finely chop the onion, put it in a small salad bowl, add 1 tablespoon of vinegar and pour boiling water over it. We leave in this marinade for a while.
  4. We cut Chinese cabbage and fresh cucumber.
  5. Three cheese on a fine grater.
  6. Drain the marinade from the onion.
  7. Mix all prepared ingredients in a deep salad bowl.
  8. Season the salmon salad with vegetables with mayonnaise.

The preparation time for the salad is 15 minutes.

Ingredients:

  • Canned pink salmon - 1 can;
  • Pickled cucumber - 2 pcs;
  • Beets - 1 piece of medium size;
  • Apple - 1 pc;
  • Onion - 1 pc;
  • Vegetable oil - 2 tablespoons;
  • A little bit of table horseradish
  • Pepper, salt

Cooking vinaigrette with canned pink salmon:

  1. Beets, boil, cool and cut into cubes.
  2. We clean the apple from seeds and skin, cut into small cubes.
  3. We also chop pickled cucumbers into cubes.
  4. Chop the onion finely.
  5. We open the jar with canned pink salmon, drain the liquid, carefully cut it with a knife, trying not to knead it into gruel.
  6. Mix the resulting salad components in a large salad bowl, add table horseradish, salt and pepper to taste, season vegetable oil and horseradish.
  7. Our vinaigrette is ready!

The preparation time for the salad vinaigrette is 30 minutes.

This is a very nice, light and delicious salad.

To prepare a salad according to this recipe, we need:

  • Canned pink salmon - 1 can;
  • Eggs - 2 pcs;
  • Carrots - 1 pc;
  • Onion - 1 pc;
  • Green peas - 1/2 can;
  • Mayonnaise for salad dressing;
  • Black pepper, paprika.

So, let's start preparing the salad:

  1. First, boil the carrots and eggs.
  2. Peel and grate the carrots. We peel the eggs and cut them into thin strips.
  3. Open the pink salmon and green peas, drain the liquid from the jars.
  4. Knead the pink salmon with a fork.
  5. Chop the onion finely.
  6. Thoroughly mix all the ingredients of the salad, season with mayonnaise and add black pepper and paprika to taste.
  7. Before serving, the salad can be decorated with fresh herbs, beautifully decorated in bowls or using portion molds.

Cooking time is 20 minutes.

This salad is for lovers of fried fish and onions. The salad has a very unusual homemade taste.

Ingredients:

  • Canned pink salmon - 1 can;
  • Boiled rice - 2 tablespoons;
  • Large onion - 1 pc;
  • Eggs - 3 pcs;
  • Vegetable oil for dressing.

Salad preparation method:

  1. Boil a small amount of rice until crumbly.
  2. Chop the onion finely and fry it in vegetable oil.
  3. Open the jar with canned pink salmon and drain the liquid. Knead the fish with a fork.
  4. After such simple preparations, mix the components of the salad, season with the vegetable oil that remained in the pan after frying the onions.
  5. Peerless and very original salad from canned pink salmon with fried onions is ready!

The preparation time for the salad is 15-20 minutes.

Canned pink salmon salad with Milana tomatoes

We present to your attention another recipe for canned pink salmon salad. The salad is very tender and light.

To prepare 4 servings of salad, we need:

  • Canned pink salmon - 1 can;
  • Fresh tomatoes- 2 pcs;
  • Eggs - 3 pcs;
  • Peking cabbage - 1/2 small head of cabbage;
  • Onions - a small onion;
  • Mayonnaise for dressing;
  • Salt.

Let's start cooking:

  1. Pre-boil the eggs, peel and cut into cubes.
  2. Wash vegetables in cold water. Cut the tomatoes into cubes.
  3. Shred Chinese cabbage.
  4. We chop in half rings onion.
  5. Cooking fish: drain the liquid from the jar and knead the pink salmon with a fork.
  6. Next, mix all the ingredients in a large salad bowl, season with mayonnaise, add salt to taste.
  7. Our salad is ready. Simple and fast.

Cooking time: 15 min.

The very beneficial combination of ingredients in this salad makes it one of the most beloved. The salad is delicious and nutritious.

Required Ingredients:

  • Canned pink salmon - 1 can;
  • Canned mushrooms - 1 can (in a 1: 1 ratio with pink salmon)
  • Bulb onions - 2 pcs;
  • Carrots - 2 pcs;
  • Eggs - 3 pcs;
  • Garlic - 6 cloves;
  • Vegetable oil for frying;
  • Mayonnaise for salad dressing;
  • Pepper, salt

Preparation:

This salad is laid out in layers:

  1. 1st layer: drain the liquid from the jar with canned pink salmon, knead the fish and put it on the bottom of the salad bowl.
  2. 2nd layer: finely chopped onion, fried with vegetable oil.
  3. 3rd layer: canned mushrooms open, drain the liquid, finely cut and put in a salad bowl.
  4. 4th layer: boil the eggs, rub the proteins on a coarse grater, peel the garlic and pass it through a garlic press. Mix eggs with garlic and gently spread on the mushrooms.
  5. 5th layer: peel the carrots, three on a grater, fry with vegetable oil and spread.

Soak each layer abundantly with mayonnaise. Decorate the salad with finely grated yolks on top.

The cooking time for this salad is 25 minutes.

Very bright and unusual salad will surprise your guests with its exotic taste.

Required Ingredients:

  • Canned pink salmon - 1 can;
  • Grapefruit - 1 piece;
  • Olives - 9 pcs;
  • Parmesan cheese - 100 grams;
  • Olive oil- 50 ml;
  • Garlic - 1 clove;
  • Lemon - 1 pc;
  • Ground white pepper;
  • Salt.

Cooking method:

  1. We open the canned pink salmon, drain the excess liquid from the jar, chop the fish quite coarsely with a knife.
  2. We clean the grapefruit from seeds and films, divide into slices.
  3. Mix pink salmon with grapefruit slices, season with olive oil, add salt and pepper.
  4. Sprinkle the salad with cheese grated on a coarse grater on top, decorate with olives, lemon wedges.
  5. One of the main features of this salad is its quick preparation.

Bon Appetit!

The preparation time for the salad is 10 minutes.

Sea salad with crab sticks and canned pink salmon

To prepare this wonderful sea ​​salad we will need:

  • Canned pink salmon - 1 can;
  • Parboiled rice - 1 glass;
  • Fresh cucumbers - 2 pcs;
  • Crab sticks - 100 grams;
  • Carrots - 2 pcs;
  • Eggs - 2 pcs;
  • Apple - 1 pc;
  • Lemon juice - 2 tbsp spoons;
  • Mayonnaise;
  • Parsley greens.

Let's start cooking:

  1. Boil rice until crumbly.
  2. Peel the carrots, boil and finely chop.
  3. Wash fresh cucumbers thoroughly cold water and also finely chop.
  4. Boil the eggs, let them cool and cut into cubes.
  5. Chop crab sticks finely. If desired, they can be replaced with crab meat in the same amount.
  6. Peel the apple from seeds and cut into cubes.
  7. Grind the canned pink salmon.
  8. Gently mix all the ingredients of the salad, sprinkle it with lemon juice and season with mayonnaise.
  9. Sprinkle the salad with finely chopped parsley on top.

The cooking time for this wonderful salad is 15-20 minutes.

Salad "Polinka" from canned pink salmon with radish and fresh cucumbers

We present to your attention a very interesting summer salad... It's lightweight and useful.

To prepare a salad, we need:

  • Canned pink salmon - 1 can;
  • Radish - 4 pcs;
  • Fresh cucumber - 2 pcs;
  • Eggs - 2 pcs;
  • Mayonnaise for dressing;
  • Green onions, dill, lettuce, parsley.

Cooking method:

  1. Open the pink salmon, drain the liquid from the jar and knead the fish with a fork.
  2. Wash radishes and cucumbers and cut them into cubes.
  3. Boil eggs, peel, cut into cubes.
  4. Chop the greens finely.
  5. We mix the prepared ingredients, season the salad with mayonnaise.
  6. Sprinkle the salad with chopped herbs on top.

Stunning vitamin salad ready!

Cooking time: - 10 minutes.

The salad is remarkable in that, due to its consistency, it can be served in any form.

To prepare this wonderful salad you will need:

  • Canned pink salmon - 2 cans;
  • Potatoes - 6 pcs;
  • Eggs - 6 pcs;
  • Processed cheese - 2 pcs;
  • Garlic - 2-3 cloves;
  • Mayonnaise for dressing;

To decorate:

Olives, pickled orurtsy, carrots.

Let's start preparing the salad:

  1. Pre-boil potatoes and eggs, peel and rub on a coarse grater.
  2. We also rub the melted curds on a coarse grater.
  3. Open the canned pink salmon, drain the liquid and knead with a fork.
  4. Mix all the ingredients of the salad in a deep salad bowl. Add garlic here. Season the salad with mayonnaise and mix thoroughly.
  5. Next, the chef's fantasy. The salad can be laid out in the shape of a snake, in portions according to the number of guests.
  6. For decoration we use black olives, pickled cucumbers and carrots.

Bon Appetit!

Salad preparation time - 25 min.

This hearty diet salad very easy to prepare.

Ingredients:

  • Canned pink salmon - 1 can;
  • Carrots - 200 gr;
  • Cheese - 100 gr;
  • Eggs - 2 pcs;
  • Onion - 1 pc;
  • Sour cream - 100 ml;
  • White wine vinegar - 1/2 cup;
  • Olive oil - 2 tablespoons;
  • Buckwheat grain- 100gr;
  • Parsley, dill for decoration;
  • Salt to taste.

Preparation:

  1. Boil buckwheat and cool.
  2. Cut the onion into rings and fill wine vinegar... We leave for 20 minutes.
  3. We clean the fresh carrots and rub them on a coarse grater, simmer in a pan with the addition of vegetable oil.
  4. Next, grate the cheese.
  5. Boil the eggs, separate the yolks from the whites. Rub the yolks on a grater. Finely chop the squirrels into cubes.
  6. Finely chop parsley and dill.
  7. Open the canned pink salmon, drain the liquid, remove the bones from the fish and chop it with a fork.
  8. Next, we line the salad container with cling film and lay out the ingredients in the following order: egg yolks, cheese, grease abundantly with sour cream, proteins, carrots, grease with sour cream, pink salmon, pickled onions, buckwheat.
  9. We put the salad in the refrigerator for 2 hours so that it is soaked.

Published: 19.09.2017
Posted by: Natasha.Isa.
Calorie content: Not specified
Cooking time: Not specified

Salad from canned pink salmon with rice and egg is prepared in layers and comes out festive, bright and tasty.
Canned salads are increasingly taking center stage on holiday tables. Firstly, canned fish are very tasty and therefore salads with their addition are also easy to lick. And what can we say about canned pink salmon. This fish has a beautiful color and a very delicate taste. Pink salmon is a healthy fish, and even in canned form, all doctors recommend eating it. Salads fit perfectly on festive table, because they can be beautifully served and decorated in an original way. We cooked last time.




Required products:
- canned pink salmon - 250 grams,
- fresh cucumbers- 2 pcs.,
- round rice - 100 grams,
- chicken eggs - 2 pcs.,
- hard cheese- 70 grams,
- salt - to taste,
- mayonnaise - 150-200 grams.

Step by step recipe with photo:





Boil the rice immediately; during cooking, you can add a little salt to it. When the rice is cooked, drain the water from it, rinse in cold purified water. Allow the water to drain completely, then cool.




Cut the onions into small half rings.




Scald it with boiling water. Pour the onion with boiling water and leave to lie down for 5-7 minutes. All the bitterness will come out of it and it will taste good. Now the bitterness will not spoil the delicate taste of the salad.




Chop fresh cucumbers, without peeling, into thin strips about 3 cm long.






Fold the salad in layers in a special shape: the first to go is the rice sprinkled with a layer of mayonnaise.




Then cucumbers will follow. Salt them a little, pour a thin layer of mayonnaise.




Grate cheese on cucumbers. Sprinkle the cheese with mayonnaise, but salt is optional.






Fold the onion into the salad, from which all the water should already be drained. Pour mayonnaise on the onion so that it marinates a little more in the sauce.




Lightly chop the pink salmon with a fork and put in pieces in a salad.




Cook chicken eggs hard-boiled, grate into the salad over the fish layer. Salt the egg layer, this layer will complete the salad.




Remove the mold and serve canned pink salmon salad with rice and egg to the table. You can put it in the refrigerator for 5-10 minutes, so whoever has enough patience.






A beautiful, tasty and juicy salad will become your favorite dish. Bon Appetite!
Also try to cook

A jar of canned pink salmon can become the main delicious salad, which can be prepared in a matter of minutes. Selection interesting recipes will help out both an experienced and a novice housewife in the case when you need to quickly prepare food from simple and affordable products.

You can also buy a can of sockeye salmon, chum salmon, coho salmon or trout. All these types of fish belong to the Salmon family and are great for a variety of salads.

When purchasing canned fish, you should pay attention to the place of their production. The closer the plant is to the place of harvest, the higher the quality. canned fish.

The calorie content of the proposed fish salads will average about 179 kcal per 100 g of product.

A very simple salad of pink salmon, eggs and green onions - a step by step photo recipe

This recipe is considered basic. In addition to eggs, you can add cheese, cucumbers, boiled rice to it, that is, everything that is on the farm at the moment.

Your mark:

Cooking time: 20 minutes


Quantity: 4 servings

Ingredients

  • Pink salmon in its own juice: 1 b.
  • Green onions: 30 g
  • Eggs: 2
  • Mayonnaise: 100 g
  • Ground pepper: pinch

Cooking instructions


Classic canned pink salmon salad

The classic recipe for a salad with canned pink salmon is prepared very quickly, since it involves the use of ready-made ingredients.

Red onions will look most effective in such a dish.

And they prepare it very simply. Large bones are removed from pieces of canned pink salmon and the pulp is kneaded with a fork. Finely chop the onion and eggs. Add peas and mix with mayonnaise.

Rice salad recipe

Fish and rice are a win-win combination, rice gives a salad with canned pink salmon more satiety and can become its basis, replacing traditional boiled potatoes. The proportions of the products are arbitrary.

What to do:

  1. Line a deep bowl with lettuce leaves so that they go beyond its edges.
  2. Put a layer of boiled rice on top and add a little salt.
  3. Cover with mayonnaise net and lay in mashed canned fish.
  4. Cut the onions into small cubes and marinate in lemon juice 15 minutes, but you can take it raw if there is no time for pickling.
  5. The onion layer will cover the pink salmon.
  6. Grate the sweet carrots on a coarse grater and lightly simmer until soft in a pan with butter.
  7. Cool and put on top of the onion, brush with a thin layer of mayonnaise.
  8. Cut fresh cucumbers into strips and mix with chopped dill, pour over the carrots.

This salad is somewhat reminiscent of the famous "Mimosa", it also needs to be allowed to brew before serving for about 2 hours.

With cheese

Cheese is a good addition to fish salad. It is rubbed on the side of the grater on which small chips are obtained. Make it more convenient with cheese hard varieties that do not have a pungent odor, it is even better if it is completely neutral.

Advice. Such a salad will turn out much softer and softer if you use processed cheese... However, grating it on a grater is more difficult, so you just need to knead it with a fork along with the fish.

You should take:

  • 200 g of canned pink salmon,
  • 300 g cheese
  • 2 potatoes, boiled in their uniform,
  • 2 hard-boiled eggs.

Preparation:

  1. Mash pink salmon with a fork, grate potatoes and cheese on a fine grater, cut eggs into small cubes.
  2. Mix all the ingredients and season the salad with mayonnaise, to which add a little grated garlic.

With cucumbers

A very original salad with canned pink salmon is obtained by adding pickles to it.

Advice. If the cucumbers are large and contain tough seeds, they must be peeled first.

You will need:

  • canned pink salmon,
  • salted cucumbers,
  • iceberg lettuce,
  • a tomato,
  • head of red onion,
  • lemon and black pepper for dressing,
  • white bread for croutons.

How to cook:

  1. Fry small cubes of white bread in a dry skillet over medium heat until crispy.
  2. Tear the iceberg salad with your hands, cut the pickles into thin strips and put in a bowl with an iceberg.
  3. Pour in a little liquid from a jar of pink salmon, sprinkle with lemon juice, sprinkle with black pepper and stir.
  4. Add croutons, stir again and place on a serving plate.
  5. Put small pieces of pink salmon on top, on the side - a tomato, cut into slices.
  6. Sprinkle everything with thinly sliced ​​red onions.

With carrots

Boiled carrots not only go well with canned fish, but also add a little sweetness and a cheerful orange color to the salad. For this dish, carrots are boiled in a peel, cooled and only after that they are peeled.

If the salad is supposed to be done in layers, then the peeled root vegetable is grated. If the products are mixed, then carrots, cut into small cubes, look more impressive.

With mushrooms

Mushrooms and fish are not a very familiar combination, but it can be so. It is advisable to take canned mushrooms, since their sourness will emphasize the taste of neutral pink salmon. If you don't want to experiment and take risks, you should pay attention to canned mushrooms.

What else can you add to a salad based on fish and mushrooms? A safe bet would be boiled eggs and onions.

The cooking process is extremely simple. All products are cut into small cubes in the desired proportions, seasoned with mayonnaise and mixed.

With corn

Canned corn has earned its rightful place in many salads. Its neutral, albeit slightly specific taste, as well as its beautiful golden color give a wonderful festive look to any dish.

There is practically no hassle with it, you just need to choose a decent manufacturer, open the can, drain the liquid and add corn to the salad.

The ingredients can be taken exactly the same as for the salad with crab sticks, only the latter are replaced by canned pink salmon. Namely:

  • boiled crumbly rice,
  • onion,
  • cool eggs.

In a deep bowl, mix the diced eggs and mashed pink salmon pieces. Finally add canned corn and season with mayonnaise, salt and ground black pepper. Stir and serve.

Beautiful layered salad with pink salmon "Mimosa"

All the beauty of this salad can be appreciated if you cook it in a transparent glass dish or use a special removable ring, which can be not only round, but any other.

Advice. A mold can be made from regular foil and shaped like a heart. Such sides will serve as a limiter for the salad and if you remove them, a beautiful structure will remain on the plate, in which all layers will be perfectly visible.

Products:

  • boiled potatoes in their skins,
  • carrots cooked in a peel,
  • cool eggs,
  • raw or pickled onions,
  • hard cheese,
  • canned pink salmon.

Instructions:

  1. Grate potatoes, carrots and cheese on a fine grater, cut onions into small cubes, knead pink salmon.
  2. The yolk and white of the eggs are ground separately on a fine grater: the white will be one of the layers, and the yolk will traditionally be used for decoration ready-made salad, because its color resembles the flowers of spring mimosa.
  3. The number of ingredients and the sequence of their layers varies according to taste, but it is always recommended to lay out the potatoes first - this will serve as the basis.
  4. Next will go half the carrots, egg white and pink salmon, which are covered with onions.
  5. And if it is customary to coat all layers with a thin layer of mayonnaise, then you do not need to do this with onions.
  6. Above - the rest of the bright carrot, followed by cheese, a layer of mayonnaise and all this splendor is sprinkled with grated yolk.
  7. It is imperative to give time to brew: at least for 2 hours.

The similarity with "Mimosa" will be even greater if you sprinkle the yolk in small portions and decorate with dill sprigs.

For any fish salad, fish pulp is used. If there are large bones in it, it is better to remove them. The remaining liquid in a small amount can be added to the salad; this will only make it softer and juicier.

For decoration, they usually use a steep grated on a fine grater egg yolk... But you can make a more original decor, for example, grate frozen butter... Not only will it provide a fluffy coating, but it will also add a unique flavor to the dish itself.

To make a salad of pink salmon, you only need canned fish, steep eggs and onions, as well as mayonnaise for dressing.

Onions are used both fresh and pickled, and it is very simple to pickle it by holding it in lemon juice or a bite diluted with water for a quarter of an hour, to which you can add a little salt and sugar.

Instead of white onions, it is better to take a red one, which looks very impressive. For piquancy and decoration, a young green onion is suitable. Fragrant dill greens go very well with fish. In a word, fish salad this is a dish that is open to experimentation.

We are waiting for your comments and ratings - this is very important for us!

There are recipes that are easy and quick to prepare; canned pink salmon salad is just one of those. It is more suitable for a quick snack than for decorating the table, but in taste and health it is not inferior to other red fish dishes.

Recipe: "Canned pink salmon and tomato salad"

It happens that there is no strength, no desire, no food to cook dinner. In this case this recipe For you. It is very easy to prepare it, at the same time it is quite satisfying.

  • Canned pink salmon - 1 can
  • Tomatoes -2 pcs.
  • Onion\ green onions- 25 \ 25 gr.
  • Capers - 25 gr.
  • Celery -50 gr.
  • Mayonnaise - to taste 10-20 gr.
  • Spices to taste

Preparation:


  • We put the fish in a bowl, carefully mash. Add capers.
  • Finely chop the onions and green onions. Pour into a dish.
  • Cut the tomatoes and celery into small slices. Put it in a salad.
  • Season with 1-2 tablespoons of mayonnaise. Pepper and salt to taste. We mix.

Canned pink salmon salad with tomatoes is ready. The dish may look rustic, but it can be a complete dinner. And if you add imagination and decorate it, for example, olives and lemon slices, then you can invite guests to the table.

Recipe: "Salad with canned pink salmon layers"

This recipe is much more complicated than the previous one, but it looks more appetizing and deserves the title of a full-fledged dish. It is very nutritious and will look good as dining table, and on the table with alcohol.

Products you need for the recipe:

  • Canned pink salmon - 1 can
  • Carrots - 1-2 pcs.
  • Chicken egg - 3 pcs.
  • cheese - 100 g.
  • mayonnaise - 50g.
  • Spices to taste

Preparation:

  • We open a jar of canned pink salmon, immediately drain the liquid.
  • We put the fish in a bowl, carefully mash. Lubricate with a little mayonnaise.
  • Boil the eggs, separate the yolks from the whites. Three squirrels on a grater, put on top of the pink salmon.
  • Three carrots, better smaller. We spread it with the next layer. Lubricate with a little mayonnaise.
  • We rub the cheese on a coarse grater. Add to the dish. Lubricate with a little mayonnaise.
  • Sprinkle everything on top with grated yolks.
  • Decorate the dish with herbs and olives.

This recipe is suitable for those who are tired of vegetable and meat dishes, but at the same time there is a love for salads like “Herring under a fur coat” and “Mimosa”. They are very similar in recipe, but each one is unique. Try it, maybe you will become the next fan of canned pink salmon.

Recipe: "Goldfish"

Interesting and very beautiful salad... It will please both children and any adult. It is very different from all similar dishes, I don't even know what to compare with.

Products you need for the recipe:

  • Canned pink salmon - 1 can
  • Cheese - 150g.
  • Boiled egg - 5 pcs.
  • Onions - 1 onion.
  • Crackers - 2 packs
  • Green onions
  • Mayonnaise
  • Greens

Preparation:

  • Finely chop the onion, pour over with boiling water (remove the bitterness).
  • Cook chicken eggs. Separate the yolks. Rub the whites and yolks separately.
  • Three cheese on a coarse grater. Finely chop the green onion.
  • We open the canned pink salmon. We drain the liquid. We knead the fish with a fork.
  • We crush one pack of crackers or finely break it.
  • The first is whole crackers, onions, mayonnaise
  • The second is wrinkled pink salmon mixed with mayonnaise, broken crackers
  • Third - grease a little with mayonnaise, green onions, broken crackers, grated cheese mixed with mayonnaise
  • Fourth - whole crackers, grease a little with mayonnaise, sprinkle with grated yolks.

Next, let the salad soak. Put in the refrigerator for 2 hours. After the expiration of time, we take out the finished dish. Decorate with fresh herbs if desired.

Important points:
1. Broken crackers should be in the center layers because there they will soak well with the sauce.
2. Whole crackers are the "carcass" of the salad and must be present in the first and last layers.
3. Watch the amount of mayonnaise so that the dish does not fall apart, but at the same time is not dry. If, nevertheless, it turned out rather dry, it makes sense to leave the dish on the table for about an hour, allowing it to soak better.
4. Literally a couple of cloves of grated garlic added to mayonnaise will absolutely change the taste of the dish. If you like it sharper, this is your option.

Salad "Goldfish" will harmoniously fit into any meal. But still he is more holiday dish especially suitable for a young audience. The only drawback is its calorie content, which is due to mayonnaise and eggs. Although most salads on our tables suffer from this disadvantage. Eat to your health, but in moderation, then any treat will only be beneficial.

Fish of the salmon family contains a lot nutrients, is 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 contain most nutritional value product is saved. Salads with canned pink salmon, despite the simplicity of preparation, turn out to be tasty, satisfying, and appetizing. They are able to decorate the festive table.

Cooking features

Recipes for canned pink salmon salads are not complex. An inexperienced hostess will also successfully cope with cooking. However, knowing a few subtleties will help make the appetizer especially tasty.

  • Range canned fish on store shelves is impressive. To choose a quality product, there are several things to consider. The most useful are canned food made from fresh pink salmon in the area of ​​its catch, the date of their production often falls in the summer period. By shaking the jar, you can easily determine whether there is a lot of liquid in it, and you will understand how much the fish itself occupies.
  • If there is no indication in the recipe, pink salmon, intended for making salad, should be canned in oil or in its own juice, the latter should be chosen: it is more juicy and less high in calories.
  • Pink salmon is removed from the jar just before putting it in the salad so that it does not become weather-beaten 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 fat.
  • Before adding to the appetizer, pink salmon is chopped, kneading it with a fork. In this case, large bones must be removed. They are healthy, but rude and ruin the delicate flavor of the salad.
  • Pink salmon goes well with onions, carrots, and lemon. These ingredients will not be superfluous in a salad made from it. It would be a good idea to add potatoes, rice, cheese, corn, cucumbers, apples, citrus fruits, green peas, greens to the salad - these products allow you to get pleasant flavor combinations... It is not recommended to put meat in salads from canned pink salmon, an exception may be chicken breast, but this option is not for everybody.
  • For salads, white onions are used, which are also called salad ones, as they have a delicate taste without pronounced pungency. To make bitter onions soft, pour boiling water or pickle after chopping.
  • Cook eggs for salad for no more than 10 minutes, otherwise the yolks will be covered with a gray bloom, and they are often used to decorate appetizers.
  • Pink salmon salads are often flaky. 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.

Canned salmon salads are made 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 grind 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, taking up the preparation of other products.
  • Wash the carrots. Cook it without peeling, cool it down. Peel and cut into small cubes.
  • Boil the eggs for 10 minutes. Cool them down by running them under cold running water. Clean up. Remove the yolks. Cut the squirrels into small pieces. Chop the yolks on a grater.
  • Open a can of canned food, drain the liquid from them. Transfer the fish to a bowl and mash with a fork. Remember to remove the large bones.
  • Lay the food in layers, each with mayonnaise. The first layer will be fish, the second - protein, the third - carrot, the fourth - cheese.
  • Chop greens finely, mix with chopped yolks, sprinkle on salad.

There is another option for preparing this salad, when all products, except for yolks and herbs, 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 sprinkle the appetizer with a mixture of greens and yolks to give it a more aesthetic look.

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 it on a coarse grater, send it to the eggs.
  • Remove the olives from the jar. Cut each into 4–8 pieces, send to other products.
  • Open a jar of corn, drain the liquid, pour the grains into a bowl of olives, eggs and cheese.
  • Remove the pink salmon from the jar, mash with a fork, combine with the rest of the ingredients.
  • Wash, dry the parsley, chop with a knife, add to a bowl.
  • Add mayonnaise, stir.
  • Transfer the appetizer to a salad bowl and serve.

The indisputable advantage of this appetizer is the speed of preparation. Such a salad from canned pink salmon can be made if guests unexpectedly come to you.

Canned pink salmon salad with apple

  • canned pink salmon (in its 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:

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

The salad can be laid out in layers. Then apples and eggs are crushed on a grater, with yolks and whites separately. The pink salmon is put in the first layer, proteins are placed on it, then apples, cheese is spread on top and sprinkled with yolks and parsley. All layers, except for the last one, are coated with sauce. The recipe will appeal to supporters healthy eating, since 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;
  • salad or onions - 100 g;
  • chicken egg - 5 pcs.;
  • butter - 100 g;
  • rice - 80 g;
  • mayonnaise, fresh herbs - to taste.

Cooking method:

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

The rice in the recipe can be substituted boiled carrots or potatoes. They are pre-crushed on a grater. The 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 decorated with sprigs of greens or a mixture of chopped herbs and egg yolks, which gives it a resemblance to mimosas.
  • 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 that will play the role of Christmas tree decorations.
  • Flowers on a flat yellow surface of pink salmon salad look harmonious and attractive. You can make them from any of the 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 figurine 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 outlines of the fish green peas or olives, fill the middle with corn kernels.
  • You can also shape the fish into the salad itself. Then it is a good idea to put cucumber circles on top - they will look like scales.

When serving in portions, the salad can be spread using special forms. You can make them yourself from cans.

Pink salmon salad is inexpensive, prepared quickly and easily, but it turns out delicious and beautiful. You can do it for a family dinner and for a festive feast.


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