Salad with canned pink salmon - simple step-by-step recipes

A jar of canned pink salmon can become the basis of a delicious salad, which can be prepared in a matter of minutes. A selection of interesting recipes will help both experienced and novice housewives when you need to quickly prepare food from simple and affordable ingredients.

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

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

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

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

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

Your rating: (
3 ratings, average: 3.67 out of 5)
Cooking time: 20 minutes

Quantity: 4 servings

Salad recipe with rice

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

What to do:

1. Line a deep bowl with lettuce leaves so that they extend beyond its edges.
2. Place a layer of boiled rice on top and add a little salt.
3. Cover with mayonnaise mesh and place mashed canned fish.
4. Cut the onions into small cubes and marinate in lemon juice for about 15 minutes, but you can take them raw if you don’t have time to marinate.
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 frying pan with butter.
7. Cool and place on top of the onion, spread with a thin layer of mayonnaise.
8. Cut fresh cucumbers into strips and mix with chopped dill, sprinkle on top of the carrots.

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

Layered salad “Norwegian novel” with canned pink salmon

Products:

• Pink salmon (canned) - 2 pcs.
• Onion - 1 pc.
• Carrots - 1 pc.
• Fresh cucumber - 2-3 pcs.
• Dill greens - 50 g
• Boiled rice - 125 g
• Lettuce leaves
• Salt - to taste
• Ground black pepper - to taste
• Mayonnaise - to taste
• Lemon juice - 2 tbsp. l.

Step by step recipe:

1. Grate the carrots on a coarse grater.
2. Pour oil into the frying pan. When it starts to warm up, add the carrots, add salt and reduce the heat. Saute the carrots until soft, 8 minutes (they should not turn golden). Transfer to a separate bowl without oil and let cool.
3. Cut a large onion into thin quarter rings.
4. Squeeze the juice from half a lemon.
5. Pour the juice over the onion and pepper. We leave it.
6. In a separate plate, without excess liquid, mash the fish with a fork.
7. Finely chop the dill. (It is better not to use parsley in this salad.)
8. Cut the cucumbers lengthwise into slices, then into small cubes. Mix cucumbers with dill. There is no need to add salt, because the cucumbers will release juice.
9. Line a salad plate with lettuce leaves. Place the first layer of rice boiled in salted water. Add a little salt. (Rice can be replaced with potatoes, but they are already boring in salads.)
10. Lubricate with mayonnaise.
11. The next layer is pink salmon. (Pink salmon can be replaced with sardines.) Spread with a thin layer of mayonnaise.
12. Drain the lemon juice from the onions and distribute the onions in the next layer. (If you don’t like sourness in salads, you don’t have to pickle the onions.)
13. Spread the carrots on top of the onions. Grease a little with mayonnaise.
14. Cover the entire surface of the salad with cucumbers and herbs. Cover the salad with cling film and leave to brew for 1-1.5 hours.
15. Before serving, the Norwegian Romance salad needs to be salted.

With cheese

Cheese is a good addition to fish salad. It is grated on the side of the grater that produces small shavings. This can be done more conveniently with hard cheeses that do not have a strong odor; it is even better if it is completely neutral.

Advice. This salad will be much more tender and soft if you use processed cheese. However, it is more difficult to grate it, so you just need to mash it with a fork along with the fish.

You should take:

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

Preparation:

1. Mash the pink salmon with a fork, grate the potatoes and cheese on a fine grater, cut the 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 hard seeds, be sure to peel them first.

You will need:

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

How to cook:

1. In a dry frying pan over medium heat, fry small cubes of white bread until crispy and golden brown.
2. Tear the iceberg lettuce with your hands, cut the pickles into thin strips and place in a bowl with the iceberg.
3. Pour in a little liquid from a jar of pink salmon, sprinkle with lemon juice, sprinkle with ground black pepper and stir.
4. Add the crackers, mix again and place on a serving plate.
5. Place small pieces of pink salmon on top, and sliced ​​tomato on the side.
6. Sprinkle everything with thinly sliced ​​red onion.

With cucumber

• Cooking time: 10 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish: 815 kcal.
• Purpose: for a snack.
• Kitchen: homemade.
• Difficulty of preparation: easy.

This is a quick salad with canned pink salmon, which will look appropriate even on a holiday table, but will not require much effort from the hostess. If it feels empty, you can put boiled eggs here. It is advisable to take green olives, especially for decoration. There is no need to season the canned pink salad with cucumber and melted 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 and mix together.
2. Salt, add torn dill.
3. Add cucumbers cut into halves and quartered olives (half the volume - the rest for decoration). Mix again.
4. Cover the entire surface of the salad with olive rings and serve immediately.

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 their skins, cooled and only then peeled.

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

How to prepare canned pink salmon salad

The convenience of working with canned fish is that there is no need to heat treat it. Cooks simply drain all the liquid, grind the product and mix it with the rest of the ingredients, which 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. It’s very easy to prepare canned pink salmon salad and even come up with your own recipe.

With mushrooms

Mushrooms and fish are not a very usual combination, but it can happen. 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 champignons.

What else can you add to such a salad, which is based on fish and mushrooms? A win-win option would be boiled eggs and onions.

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

With corn

Canned corn has received its well-deserved place in many salads. Its neutral, although 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 reputable manufacturer, open the jar, 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 replace the latter with canned pink salmon. Namely:

• boiled fluffy rice,
• onion,
• hard-boiled eggs.

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

Recipe Salad with pink salmon and corn. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Salad with pink salmon and corn.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Salad with pink salmon and corn is 124.8 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Beautiful layered salad with pink salmon “Mimosa”

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

Advice. The mold can be made from ordinary foil and given a shape, for example, a heart. Such sides will serve as a limiter for the salad and if they are removed, a beautiful structure will remain on the plate in which all the layers will be perfectly visible.

Products:

• boiled potatoes in their jackets,
• boiled carrots in their skins,
• hard-boiled eggs,
• onions, raw or pickled,
• hard cheese,
• canned pink salmon.

Instructions:

1. Potatoes, carrots and cheese are grated on a fine grater, the onion is cut into small cubes, and the pink salmon is mashed.
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 to decorate the finished salad, because its color resembles spring mimosa flowers.
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 - they will serve as the base.
4. Next comes half a carrot, egg white and pink salmon, which is covered with onions.
5. And if it’s customary to coat all layers with a thin layer of mayonnaise, then you don’t need to do this with onions.
6. On top is the rest of the bright carrots, followed by cheese, a layer of mayonnaise and all this splendor is sprinkled with grated yolk.
7. You definitely need to give it time to brew: at least 2 hours.

The similarity to Mimosa will be even greater if you add the yolk in small portions and garnish with dill sprigs.

Canned pink salmon salad with cheese and egg

This easy-to-prepare and very tasty salad can decorate any holiday table. You can also periodically pamper your household with it, because the entire cooking process will not take more than 20 minutes, and every housewife almost always has the ingredients for cooking in the refrigerator.

Ingredients:

• canned pink salmon in pieces - 1 can;
• chicken egg – 3 pieces;
• cheese – 160 grams;
• olive mayonnaise – 5 tablespoons;
• white or black ground pepper - on the tip of a knife;
• dill and parsley - 3-4 sprigs;
• salt - a pinch.

The amount of ingredients is designed for 4-6 servings.

Preparation:

1. Open the can of fish and drain the excess liquid. Place the contents of the jar on a flat plate and mash with a fork until smooth.
2. Place chicken eggs in a small saucepan, add water, put on fire and bring to a boil. From the moment of boiling, cook for 9-11 minutes with moderate boiling water. Remove the pan from the stove, place in the sink and cool under running cold water. Peel the eggs, separate the white from the yolk. Grate the white on a coarse grater; mash the yolk with a fork.
3. Grate the cheese on a coarse grater.
4. Place the previously prepared fish on the bottom of the salad bowl and smooth it out.
5. Mix egg whites with mayonnaise, add a little salt, and place in an even layer on top of the fish layer.
6. Add mayonnaise to the cheese, lightly add salt and pepper. Place in a salad bowl in a third layer and smooth out.
7. Grind the egg yolk with mayonnaise, add salt and pepper. Place in a salad bowl and smooth out.
8. Finely chop the greens and decorate the resulting salad.
9. Place in the refrigerator for 1.5 - 2 hours to soak.

The cooking process can be significantly speeded up. To do this, cut all the ingredients into small cubes and mash the fish with a fork. Mix all ingredients, salt and pepper, add mayonnaise and garnish with fresh herbs.