Canned pink salmon: recipes for mimosa, cutlets, what to cook from natural salmon, benefits and harms, calories, dumplings, rice

Canned pink salmon can become the basis of very tasty salads for any occasion. Fish salads are a dish that makes our diet more varied. It is clear that it is better to boil or bake fish for cooking. But if you don’t have time for this at all, you can make a simple and tasty salad from canned food. A jar of canned fish can be compared to a box from which, as if by magic, you can quickly and easily depict dozens of dishes. You and I have already seen this more than once when we prepared tuna salads and made the famous Mimosa with mackerel .

You can prepare a delicious salad from canned pink salmon with corn, rice, eggs, cheese, cucumbers, avocados, beans, carrots, apples, potatoes, cabbage, crab sticks, mushrooms, tomatoes, green peas and other available products. And this is not the entire list of ingredients that will make the snack unique and original. Keep a selection of different options, but don't hold yourself back if you want to add something of your own.

Salad with canned pink salmon, rice and egg

The classic recipe is very popular among housewives. This is a hearty and light dinner, an excellent appetizer for a holiday menu.

You will need:

Pink salmon – 250 gr.
Eggs – 3 pcs.
Rice, cooked – 150 gr.
Fresh cucumber.
Dill, parsley – 15 gr.
Mayonnaise – 2 large spoons.
Pepper, salt.

Step by step recipe:

The day before cooking, cook the fluffy rice and cool.

Also, boil the eggs in advance. Cool, peel, chop finely.

Drain the preservative from the jar of fish and remove the bones. Disassemble into small pieces.

Chop the fresh cucumber into small cubes.

Chop the greens.

Collect all prepared ingredients in a salad bowl.

Pour in mayonnaise, pepper, stir.

Taste the appetizer for salt, add salt if necessary.

Delicious pink salmon salad recipe

This salad will look great on the holiday table and on weekdays. This salad includes boiled eggs, fresh cucumbers, carrots and red fish. We suggest taking pink salmon. Pink salmon is ideal for a healthy diet. The calorie content of this fish fillet is only 140 kcal per 100 grams.

You will need:

natural canned pink salmon - 1 b.,
large carrots - 1 pc.,
fresh cucumber (long) - 1 pc.,
eggs - 3 pcs.,
onions - 2 pcs.,
green onions - 20 gr.
mayonnaise, salt to taste
dill - for decoration

Cooking method:

Finely chop the green onions and place them on the bottom of the salad bowl. Add a little mayonnaise. Mash the pink salmon with a fork, remove the bones, and place in a layer on the onion.

2. Fry onion cubes and grated carrots with a minimum of vegetable oil. Cover pink salmon with this layer.

3. Cut the cucumbers into small cubes. Place a layer of fresh cucumbers. Then a little mayonnaise.

4. Three yolks and whites on a medium grater, placing the yolks on the right and the whites on the left. The egg layer can be salted.

5. Decorate with dill and cucumber. Place the salad in the refrigerator for 30 minutes

Dietary salad of canned pink salmon with mushrooms without mayonnaise

I consider the recipe one of the best, because, despite the simple ingredients, it turns out very tasty. The salad is perfect for anyone who follows a healthy diet. Calorie content per 100 g. snacks only 127 kcal.

Take:

Canned pink salmon in its own juice – a jar.
Mushrooms (champignons) – 250 gr.
Carrots – 150 gr.
Bulb.
Eggs - a couple.
Sunflower seeds – 25 gr.
Sunflower oil – 2 small spoons.
Dijon mustard - small spoon.
Greek yogurt – 50 ml.
Parsley - a couple of sprigs.
Pepper, salt.

Step by step recipe:

Hard boil the eggs in advance. Set aside the yolks; they will be needed for the dressing. Use whites in salad.

Cut the mushrooms into thin slices and place in a frying pan with a spoonful of oil. Fry until the moisture has evaporated and the mushrooms are browned. Add some salt at the end. Transfer to a bowl, let cool, then place in a salad bowl.

Add a drop of oil to the pan and replace the mushrooms with chopped half rings. Sauté until beautifully golden brown.

Add the grated carrots and continue frying the vegetables together for just a couple of minutes. The carrots should remain a little undercooked and damp. At the end, add pepper and salt. Cool the vegetables, then place them in a salad bowl.

Mash the pink salmon pieces with a fork and add to the rest of the ingredients.

Chop the egg whites and place in a salad bowl.

Dry the sunflower seeds a little in a dry frying pan and send them next.

Mash the yolks and add them to the yogurt.

Season the sauce with mustard, salt and pepper. Stir the dressing thoroughly.

Pour over the appetizer and stir. For a festive serving, the salad can be beautifully decorated using a culinary ring, as in the photo. Garnish with parsley and serve.

Layered salad of canned pink salmon with cheese

A wonderful salad made from simple ingredients. Looks beautiful on the table and is easy to prepare.

Required:

Canned pink salmon – 200 gr.
Hard cheese – 100 gr.
Carrot.
Eggs – 5 pcs.
Potatoes - 2 tubers.
Butter – 100 gr.
Mayonnaise – 250 gr.

How to cook:

Boil eggs, carrots, potatoes (in their jackets).
Remove pink salmon from the jar, mash with a fork, and place as the bottom layer on a flat dish. To make the appetizer hold its shape better, I recommend using a cooking ring, but you can do it without it.
Make the next layer from grated large shavings of carrots.
Rub the egg whites and cover with the carrot layer.
Grate the butter using a large-mesh grater. To prevent the butter from sticking to the grater, I advise you to freeze it a little in the freezer.
Grate the cheese into crumbs on a fine grater, sprinkle with butter.
Coarsely grate the potatoes - this is the next layer of salad.
Pour in mayonnaise and sprinkle with crumbled yolks on top. Be sure to let the appetizer sit for at least an hour and soak.

Mimosa from canned pink salmon

For many, conservation is more harmful than beneficial. This statement cannot be attributed to canned pink salmon, but specifically to the Mimosa salad, which combines a lot of different flavors. Try to cook this dish, it turns out tender and very tasty.

Ingredients:

1 can of canned pink salmon;
6 chicken eggs;
1 medium potato;
1 onion;
130 grams of hard cheese;
150 low-fat mayonnaise;
fresh greens.

The process of preparing a delicious Mimosa salad:

First boil the potatoes along with the carrots.
Hard boil chicken eggs. To ensure that the yolks are bright yellow, do not cook the eggs for more than 10 minutes. after the water boils.
Cool cooked foods to room temperature.
Peel the potatoes and carrots, then grate using a coarse grater. One option for preparing vegetables for this salad is cutting them into small cubes. It is worth choosing the method of grinding products that you like best.
Carefully peel the chicken eggs, then separate the white part from the yolk part. The whites can be finely grated immediately; the yolks should be set aside and chopped just before serving the salad.
Now you need to chop the onion. To get rid of excessive bitterness, pour boiling water over the chopped onion.
Drain the juice from the pink salmon and immediately place the fish on a plate. It is not recommended to store offal in cans, since the oxidation process releases toxic compounds that are harmful to our body.
Mash the fish with a fork.
Now you can start forming the salad layers.
First, place the potatoes on the bottom of a deep salad bowl, then the fish and onions. Next, carrots, whites and chopped yolks are laid out. All layers, except the last one, must be thoroughly greased with mayonnaise.
Leave the finished salad in the refrigerator for an hour to soak, then garnish with fresh herbs and serve.

The calorie content of such a dish is only 183 Kcal per 100 grams.

Delicious salad with canned pink salmon and corn

It’s a very simple salad that can be prepared quickly, so making it for dinner is a piece of cake. I mentioned this option when I shared recipes for salads from different types of pink salmon - salted, boiled, go for the recipes.

Compound:

Canned pink salmon – 250 g
Cucumbers - the same amount.
Canned corn - jar.
Eggs – 3 pcs.
Mayonnaise - to taste.

How to cook:

Boil the eggs, let cool, then finely chop into cubes.
Chop fresh cucumber proportionally.
Add pieces of pink salmon to the ingredients.
Drain the preservative from the can of corn and place it in a salad bowl.
Pour mayonnaise over the dish, add salt if necessary, stir and bring to the table.

Canned pink salmon salad - preparing food and utensils

Before preparing canned pink salmon salad, take a little time to select the dishes. The first rule is that if you mix the salad, then use deep plates; if the salad turns out to be layered, then use large flat ones. Also prepare several small bowls for individual ingredients.

Before cooking, wash all products thoroughly with warm water - your dish, in addition to being healthy and tasty, must also be safe in terms of sanitary and hygienic standards.

Recipes for canned pink salmon salad:

Fish salad with pink salmon and potatoes (layers)

Festive salad prepared in layers. Pickled cucumbers can be replaced with salted or fresh ones.

We take:

A can of canned fish.
Pickled cucumbers – 120 gr.
Potatoes – 100 gr.
Large carrot.
Eggs – 3 pcs.
Sweet salad onion.
Mayonnaise, salt, black pepper.

Cooking:

Boil eggs, potatoes and carrots, cool, peel. Grind with a grater or chop into cubes.
Lay out the potatoes and cover with mayonnaise. Spread the fish, mashed with a fork, on top and pour liquid from the jar.
Chop the onion into cubes and scatter over the pink salmon. Draw a mayonnaise mesh.
Slice the pickled cucumbers and make a layer. Distribute the eggs on top, draw a set of mayonnaise.
The top layer is grated carrots. Cover it with an even layer of mayonnaise sauce. Let the dish stand for soaking for about an hour. Decorate at your discretion with carrot flowers or cucumber petals.

Salad with pink salmon, beans, cheese, pasta

An unusual Italian style appetizer. I advise you to take pasta in the form of bows or spirals - it will look incredibly colorful and elegant. Pay attention to the dietary dressing without mayonnaise.

We take:

Pasta – 150 gr.
Canned pink salmon – 250 gr.
Cheese – 100 gr.
Canned beans – 150 gr.
Red onion.
Bell pepper.
Cherry tomatoes – 10 pcs.
Lemon – ½ fruit.
Pitted olives – 20 pcs.
Olive oil – 2 tablespoons.
Parsley, basil - 2 sprigs each.
Salt, ground pepper.

Preparation:

Boil the pasta in slightly salted water. Drain in a colander, then cool.
Chop the red onion into strips. Grind the sweet pepper pulp in the same way.
Divide the tomatoes into halves. Divide a piece of cheese into 3 parts. Finely chop one of them using a grater. Divide the rest into small cubes.
Break the canned food into small pieces, removing the seeds and discarding the preservative.
Remove the leaves from the basil and parsley and chop.
Place beans, pink salmon, chopped onions and bell peppers in a salad bowl. Add blocks of cheese, sliced olives, and pasta. Pepper the dish.
In a separate bowl, combine the juice from half a lemon and olive oil. Pour into salad, stir.
Place the appetizer in a heap on a wide dish. Garnish with cherry halves, sprinkle with grated cheese, herbs and serve.

Mimosa salad with pink salmon

This salad option will appeal to both adults and children. The recipe is simple, but at the same time special. If you mix fried onions with pink salmon, there will be no bitterness from the canned fish. And a note of piquancy and a special aroma will appear, highlighting the noble fish.

You will need:

canned pink salmon - 1 can,
boiled potatoes - 5-6 medium pieces,
boiled eggs - 7 pcs.,
boiled carrots - 2 pcs.,
onions - 2 pcs.,
mayonnaise - to taste.,
butter – 25 gr.,
Vegetable oil

Cooking method:

Place the butter in the freezer. This way it can be grated.

2. Separate the whites from the yolks and grind them on a grater.

3. Grind the boiled carrots on a grater.

4. Place grated potatoes on the bottom of the salad bowl.

5. Cut the onion into small cubes and fry in a frying pan with vegetable oil.

6. Mash the canned pink salmon with a fork.

7. We assemble a delicious treat like this: potatoes - mayonnaise - pink salmon - onions - coarsely grated butter - carrots - mayonnaise - whites and yolks.

8. Decorate the top with whites and yolks. Place a sprig of greenery that imitates a mimosa.

9. Let the salad stand in the refrigerator, soak and serve. Bon appetit!

Dietary salad of Chinese cabbage with pink salmon

Ingredients:

Beijing cabbage – 300 gr.
A jar of pink salmon – 250 gr.
Fresh cucumber – 100 gr.
Eggs – 4 pcs.
Cheese – 100 gr.
Red onion.
Mayonnaise, black pepper, salt.

How to do:

Boil the eggs hard, cool, chop into cubes.
Shred the cabbage, add a little salt, and crush it a little with your hands.
Cut the cucumber into halves and the onion into small cubes. Grate the cheese into fine crumbs.
Remove the fish from the jar, mash it with a fork, and splash in a little liquid. Add the rest of the chopped ingredients.
Season the appetizer with mayonnaise and stir.

Salad with canned pink salmon, cheese and egg VIDEO

Salad with canned pink salmon, cheese, egg, fresh cucumber and Chinese cabbage - tasty, fresh, crispy and very healthy.

You will need:

canned pink salmon 1 can.
onion - 1 pc.
chicken eggs - 4 pcs.
cheese - 100 gr
large cucumber - 1 pc.
Chinese cabbage - ½ head
mayonnaise

Cooking method:

Finely chop the onion, pour in 1 tbsp. vinegar, add 1 tsp sugar and 0.5 tsp. salt and pour boiling water.
Hard boil the eggs, peel and cut into cubes.
Remove large bones from the fish and mash with a fork.
Finely chop the cabbage, dice the cucumber, grate the cheese on a fine grater.
Mix everything, season with mayonnaise. See the video recipe for this salad below.

If you love simple and tasty salads, be sure to try making salads with canned pink salmon! Even children who don’t particularly like canned fish eat such salads with pleasure! And those who want to get their body in shape should definitely pay attention to healthy salads. Especially for a salad with Chinese cabbage, which contains plant fiber and vitamins, and its calorie content is minimal.
Health to you and your loved ones! Natalya Belokopytova.

Salad from canned pink salmon and avocado

A delicious appetizer worthy of inclusion in a holiday menu.

Ingredients:

Avocado.
A can of pink salmon in its own juice.
Pitted olives – 10 pcs.
Tomatoes - a couple.
Lemon juice - large spoon.
Olive oil – 2 tablespoons.

Preparation:
Peel the avocado, remove the pit, and cut the flesh into pieces.
Divide the canned fish into slices.
Cut the tomatoes into cubes. Divide the olives into rings.
Place the prepared ingredients in a salad bowl.
Season with lemon juice and olive oil sauce. Stir and enjoy.

Salad with green peas and rice

Take:

Can of pink salmon, standard – 250 g.
Green peas – 50 gr.
Rice (cereals) – 30 gr.
Eggs – 2 pcs.
Cheese – 40 gr.
Onion, red.
Mayonnaise sauce, pepper, salt.

Cooking:

Chop the fish slices and place in a salad bowl.
Add pre-cooked rice and diced eggs.
Drain the liquid from the jar of peas and send next.
Chop the red onion and grate the cheese. Add to salad.
Season the dish with mayonnaise, season with spices, and mix well.

Salad with pink salmon, mushrooms and croutons

Another good idea for a layered salad with pickled mushrooms.

Compound:

Pink salmon - a jar.
Marinated champignons (honey mushrooms) – 250 gr.
Carrots – 2 pcs.
Eggs – 3 pcs.
Onion - large head.
Garlic – 3 cloves.
Mayonnaise – 100 gr.
Sour cream – 100 gr.
Mustard – ½ teaspoon.
Sunflower oil, salt, pepper.

Preparation:

Fry grated carrots and diced onions in a frying pan.
Boil the eggs, separate into whites and yolks. Grate the latter into crumbs, crumble the whites into arbitrary cubes. Cut the pickled mushrooms.
For the layer, mix sour cream with mayonnaise, add mustard and crushed garlic. Pepper, add salt, carefully grind the contents.
Form a salad by layering pink salmon, half the fried vegetables, pickled champignons, and egg whites. Next come the leftover vegetables and mashed yolks.
Cover all layers with a generous layer of sauce.