Salmon and orange salad in layers. Delicious salad with salmon and orange
Calorie content: Not specified
Cooking time: Not indicated
Chic holiday salad"Pearl" with salmon and orange is interesting original taste and a beautiful presentation that resembles a pearl in a shell. A neat quail egg acts as a pearl. Lightly salted salmon, homemade eggs and hard cheese with a fat content of 50% are perfect for a salad. How to cook this one will tell my detailed recipe from the photo step by step.
You will need:
- salmon - 250 grams,
- hard cheese - 200 grams,
- chicken egg - 4 pieces,
- quail egg - 1 piece,
- orange - 1 piece,
- mayonnaise - 2 - 3 tablespoons,
- olives for decoration - 4 - 5 pieces.
Recipe with photo step by step:
Peel the orange. Cut it into small pieces, remove the seeds. 
Grate the cheese on a fine grater. 
Boil and peel the eggs. Separate the whites from chicken eggs and grate. Place a layer of proteins on a serving plate. 
Apply a net of mayonnaise on top of the proteins. 
Divide the salmon into two parts. Set aside one of them for decoration. Cut the second part into 0.7 mm cubes. Place the salmon over the egg whites. 
Apply mayonnaise on the fish layer. 
Squeeze the orange slices slightly and place on the salad. 
The next layer is grated cheese and again a net of mayonnaise. 
Shape the salad into a dome and sprinkle with grated yolk. 
Apply mayonnaise as in the photo. 
Dissolve the remaining salmon into thin slices and place on top of the mayonnaise net. 
Cut the olives into thin slices and decorate the middle of the salad. 
The final touch is to install the "gem". tighten with cling film from chapping and send to the refrigerator for 2 hours to soak and can be served.
Taste at ready-made salad rich fishy, very delicate with hints of cheese flavor. The dish will definitely not leave your guests indifferent. Serve thinly sliced lemon with salt with the salad.
- Prepare foods for the salad. Boil chicken eggs. In order for the eggs not to burst when boiling, their temperature must coincide with the temperature of the water. Prevents cracking and a tablespoon of salt tossed into the water. Transfer eggs to cold water for cooling. Peel.
- Grate the whites, mash the yolks separately with a fork. Cut the salmon fillet into small cubes. Peel the orange and disassemble it into slices, then use scissors to remove the films and cut the flesh into slices. Strain the olives from the brine and cut into thin circles. Hard cheese grate.
- Lay out the salad in layers in the form of a slide: 1st layer - half of the total amount of protein with mayonnaise. 2nd layer - grated yolks, salt and pepper, make a net of mayonnaise. 3rd layer - salmon fillet 1/2 part. 4th layer - olives, leave a little for decoration. 5th layer - the remaining salmon fillet, grease with mayonnaise. 6th layer - grated cheese + a drop of mayonnaise. 7th layer - orange pulp. 8th layer the remaining mixture of proteins with mayonnaise.
- Lay each layer in diameter less than the previous one. Garnish the salad with caviar and half on top quail egg installed in the center. On the edge of the festive flaky "Pearl" salad with salmon, you can decorate with circles of olives and chopped onions.
Published: 14.06.2019
Posted by: Mouse
Calorie content: Not specified
Cooking time: Not specified
We cook very delicious salad with salmon and orange - light, refreshing and nutritious at the same time. A detailed recipe with a photo will help with this. Not everyone likes salads with the addition of citrus fruits, some are used to traditional combinations simple ingredients, but if you are open to new flavors and bright sensations, you will definitely like the salad. We will take lettuce leaves as a basis, add pieces of tender to them, orange slices fit here perfectly, and also a chicken egg will not be superfluous. We use oil for dressing, literally a few drops, an orange will give us sourness. Well, if you want to taste delicious and original salad, let's get started.
Ingredients:
- lettuce leaves - 2 pcs.;
- salmon s / s - 120 g;
- orange - 0.5 pcs.;
- chicken eggs- 1 PC.;
- salt, pepper - to taste;
- vegetable oil - 1 tbsp.
Step by step recipe with photo:
Prepare all foods. Wash and dry the lettuce leaves, then tear the leaves with your hands and place on a plate. 
Peel half of the orange, also remove the seeds and dense white partitions. Cut the orange into small wedges and place on a green pillow. 
Hard boil a chicken egg - 10 minutes in salted water. Peel the egg from the shell and chop / break with your hands, randomly spread it over the entire plate. 
Cut the salmon into medium-sized pieces. Arrange the fish on a plate. Sprinkle the salad with oil, salt and pepper.
Detailed description: Salmon and orange salad recipe from the available ingredients and detailed information on preparation taken from several sources.
For the salad:
150 g lightly salted salmon
1 orange
1 head of endive (chicory salad)
1 avocado
1 lemon
100 g salad mix
pepper
For refueling:
20 g fresh mint
20 g cilantro leaves
1 clove of garlic
1 tsp Sahara
0.5 tsp salt
0.5 tsp ginger juice
1 lime
50 ml vegetable oil
0.5 tsp sesame oil
0.25 chili peppers
Preparation:
Regular garden mint will not work. An Israeli salad is needed, which is suitable for any meat and fish dishes, desserts and tea. She has an appetizing refreshing scent, delicate leaves and delicate taste. Look for the right mint!
Cooking salad dressing. Mix finely chopped mint and cilantro, 0.25 tsp. grated garlic, finely grated zest of 0.5 lime, sugar, salt, finely chopped chili, 1 tbsp. l. lime juice, ginger juice and scented sesame and vegetable oil.
Wash chicory, disassemble into leaves and bake in a dry hot grill pan for 1-2 minutes. Peel the avocado and cut into strips 2 cm wide, season lemon juice and ground pepper. Cut the salmon into small slices.
Put a mix of salads, slices of avocado and salmon into the boats of chicory salad leaves. Drizzle with salad dressing and garnish with orange pulp and orange and lime zest.
Julia Vysotskaya knows how to combine incongruous. Her recipes are not trivial, and in the case of salads, they are also megavitamin, which is very important for the summer.
The correct selection and dosage of products makes Vysotskaya's recipes especially useful. Every recipe - new idea for your healthy menu.
Simple summer salads
Beetroot, lentil and apple salad
Ingredients
- 250 g beets
- 2 apples
- 200 g fat-free cottage cheese
- 100 g orange lentils
- 4 sprigs of fresh basil
- a small bunch of green onions
- 2 tbsp. l. olive oil
- 1 tbsp. l. cider vinegar
- 1 tbsp. l. sherry vinegar
- freshly ground black pepper and sea salt taste
Preparation
- Boil the beets, peel, cut into cubes.
- Boil lentils. Peel the apples and cut them into wedges.
- Chop the green onion finely.
- Mix everything up. Add cottage cheese, olive oil, vinegar and spices. Garnish with basil leaves.
Salmon, orange and olives salad
Ingredients
- 300 g salmon fillet on the skin
- 150 g arugula
- 1 orange
- 1 lemon
- 8 olives
- 50 g capers
- 0.5 lime
- 3 sprigs of mint
- 2 tbsp. l. olive oil
- 2 tsp balsamic vinegar
- 1 tsp pink peppercorns
- freshly ground black pepper, sea salt to taste
There is no video topic for this article.
Preparation
- Cook fish in olive oil in an oven preheated to 160 ° C for 10 minutes.
- Grate orange and lemon zest on a fine grater. Cut the citrus pulp into segments.
- Place arugula on the bottom of a plate. Then add zest, orange, olives, capers, pink pepper, balsamic vinegar and the remaining olive oil, salt and pepper the salad.
- Squeeze the juice of half a lemon and lime on top.
- Lay out the topmost layer with ready-made fish, dividing it into small pieces. Decorate the dish with mint.
Pepper salad with feta and tomatoes
Ingredients
- 250 g cherry tomatoes
- 2 sweet peppers
- 100 g feta cheese
- 2 tbsp. l. Provencal dried herbs
- 5 sprigs of fresh thyme
- 1.5 tsp turmeric
- 1 tsp ground sweet red pepper
- 10 black peppercorns
- 1 clove of garlic
- 4 tbsp. l. olive oil
- 2 tbsp. l. balsamic vinegar
- sea salt
Preparation
- Grill or bake in the oven Bell pepper... Then cut it into strips.
- Cut the cherry tomatoes in half.
- Stir the turmeric with ground red pepper.
- Roll half of the feta cubes in turmeric and pepper, and the other half in Provencal herbs.
- Prepare a dressing: pound black pepper in a mortar with thyme leaves, salt, olive oil and balsamic vinegar.
- Divide the gas station in two. In one add finely chopped garlic and roll pepper in it, roll cherry tomatoes in the other.
- Put pepper in wide transparent glasses, then tomatoes and feta. Top with thyme sprigs.