Canned pink salmon salad. Salad with canned pink salmon and rice: new recipes with photos

There are quite a few options for pink salmon salads. For those who love red fish, the chefs have tried to come up with many combinations, and almost every housewife has her own signature recipe for canned pink salmon salad.

Ingredients

Recipe for pink salmon salad without rice

Finely chop the onion, boil the eggs and also finely chop. Mix pink salmon with onions, eggs, grated cheese, add mayonnaise. If you like puff salad, then add the prepared ingredients one by one and pour over mayonnaise. Place in the refrigerator for 20 minutes before serving.

Recipe for Mimosa salad with pink salmon

Ingredients

Boil a glass of rice until half cooked. Boil and grate the carrots, boil 2 eggs and grate them too. Finely chop the fresh cucumber. Mix all prepared products with mashed pink salmon in a deep plate. You can lay out the prepared foods one by one: rice, fish, carrots, cucumber, eggs, and then pour mayonnaise on top. As a result, you will get a very beautiful multi-colored dish.

Salad recipe with pink salmon and rice

Fish of the salmon family contains a lot useful substances, 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 and offered to guests. If the housewife 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 ease of preparation, turn out tasty, filling, and look appetizing. They can decorate a holiday table.

Cooking features

Recipes for canned pink salmon salads are not complicated. Even an inexperienced housewife can successfully handle the preparation of the dish. However, knowing a few subtleties will help make the snack especially tasty.

The range of canned fish on store shelves is impressive. To choose a quality product, you need to consider several points. The most useful canned foods are those made from fresh pink salmon in the area where it was caught; their production date often falls in the summer. By shaking the jar, you can easily determine whether there is a lot of liquid in it, and you will understand approximately what part the fish itself occupies.
If the recipe does not indicate in oil or in own juice pink salmon intended for preparing salad should be canned; the latter should be chosen: it is more juicy and less caloric.
The pink salmon is removed from the jar immediately before putting it in the salad so that it does not become chapped and loses its juiciness.
If it is necessary to remove the oil, place 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 by mashing it with a fork. Large bones must be removed. They are useful, but rude and will ruin the delicate taste of the salad.
Pink salmon goes well with onions, carrots, and lemon. These ingredients will not be superfluous in a salad made from it. A good idea would be to add potatoes, rice, cheese, corn, cucumbers, apples, citrus fruits, green peas, herbs to the salad - these products allow you to get pleasant flavor combinations together with pink salmon. It is not recommended to put meat in canned pink salmon salads, an exception may be chicken breast, but this option is not for everyone.
For salads, white onions are used, which are also called salad onions, as they have delicate taste without pronounced sharpness. Bitter onion To make it soft, after grinding it is necessary to pour boiling water or marinate it.
Boil eggs for salad for no more than 10 minutes, otherwise the yolks will become covered with a gray coating, and they are often used to decorate snacks.
Pink salmon salads most often come in puffs. 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 together better, and the salad itself will not spoil longer.

Canned pink salmon salads are prepared from available ingredients. However, many of them require pre-boiling. If you are expecting guests in the evening, you can prepare the ingredients for the salad in advance; in the evening, all you have to do is chop them and assemble 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:

Place the cheese in the freezer for half an hour, then grate it coarsely and leave it in the plate for a while while you prepare other foods.
Wash the carrots. Boil it without peeling and cool. Peel and cut into small cubes.
Boil the eggs for 10 minutes. Cool them by placing them under running water cold water. Clean. Remove the yolks. Chop the whites into small pieces. Grind the yolks on a grater.
Open the can of canned food and drain the liquid. Place the fish in a bowl and mash with a fork. Don't forget to remove large bones.
Lay out the products in layers, covering each with mayonnaise. The first layer will be fish, the second – protein, the third – carrot, the fourth – cheese.
Finely chop the greens, mix them with chopped yolks, sprinkle on the salad.

There is another option for preparing this salad, when all the products, except yolks and greens, are combined in a bowl and seasoned with mayonnaise. The salad is placed in a salad bowl or placed in bowls, leveling with a spoon. Then the appetizer is sprinkled with a mixture of greens and yolks to give it a more aesthetic appearance.

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 small cubes, and place 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 and add to other products.
Open the can of corn, drain the liquid, and pour the kernels into a bowl with the olives, eggs and cheese.
Remove pink salmon from the jar, mash with a fork, and combine with the rest of the ingredients.
Wash, dry the parsley, chop with a knife, and add to a bowl.
Add mayonnaise, stir.
Transfer the appetizer to a salad bowl and serve.

The undeniable advantage of this snack is the speed of preparation. You can make this salad from canned pink salmon if you have unexpected guests.

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:

Coarsely grate the cheese.
Cut hard-boiled eggs into cubes.
Peel the apples and remove the core. Cut the apple pulp into small cubes.
Chop the parsley.
Drain the juice from a jar of pink salmon into a separate container, add fresh lemon juice, salt, pepper and a few spoons of sour cream. Stir until the sauce is smooth.
Mash the pink salmon with a fork.
Combine all ingredients. Stir.

The salad can be laid out in layers. Then the apples and eggs are grated, with the yolks and whites separated. Pink salmon is placed in the first layer, whites are placed on it, then apples, cheese is laid on top and sprinkled with yolks and parsley. All layers, except the last one, are coated with sauce. Supporters will love the recipe. healthy eating, since the snack turns out to be healthy and not too high in calories, it is prepared without the use of mayonnaise.

Mimosa salad from pink salmon

canned pink salmon – 1 can;
salad or onion – 100 g;
chicken egg – 5 pcs.;
butter– 100 g;
rice – 80 g;
mayonnaise, fresh herbs - to taste.

Cooking method:

Place the butter in the freezer for 20–30 minutes.
Boil the rice until tender in salted water, mix with a piece of butter (about 10 g) and a spoon of mayonnaise. Cool.
Finely chop the onion.
Boil the eggs. Grind the yolks and whites separately.
Chop the greens and mix with the yolks.
Mash the pink salmon with a fork and divide it into 2 parts.
Layer some of the pink salmon, onion, rice, egg whites, and the remaining pink salmon. Pour mayonnaise over all layers except the last one. Rub butter on top of the last layer of pink salmon and sprinkle with a mixture of yolks and herbs.

Rice can be substituted in the recipe boiled carrots or potatoes. They are pre-ground on a grater. Oil can be replaced with grated hard cheese.

How to decorate a salad

Salads made 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 try to decorate them with additional elements.

Often, canned pink salmon salad is decorated with sprigs of herbs or a mixture of chopped herbs and egg yolks, which gives it a similarity to mimosas.
If the salad is being prepared for the New Year, you can decorate it with dill, which will symbolize a fir branch, and pieces of vegetables, which will play the role of Christmas tree decorations.
Flowers on the flat yellow surface of pink salmon salad look harmonious and attractive. They can be made from any products included in the snack. Most often carrots and eggs are used for this.
Instead of flowers, you can place a figurine of any animal, an inscription, or numbers on the surface of the salad. To do this, use finely chopped olives, corn kernels, and canned green peas.
Often a fish is depicted on the surface of the salad. One option is to cut out a figure of a carrot, make eyes from pieces of protein and olives, and use onion half rings to depict waves, green onions or other greens will replace the seaweed. Another option is to line the outlines of the fish with green peas or olives and fill the middle with corn kernels.
The salad itself can also be shaped like a fish. Then it would be a good idea to place cucumber slices on top - they will look like scales.

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

Pink salmon salad is inexpensive, quick and easy to prepare, but it turns out tasty and beautiful. You can make it for a family dinner and a festive feast.

Product Matrix: 🥄

It is pink salmon that many chefs choose as the main product for holiday snacks, as it goes well with other ingredients. Other products for hearty salad

made from canned pink salmon can be found in every housewife’s home, and the recipe itself will surprise you with its accessibility.

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Salad with canned pink salmon and rice

Thanks to the spectacular portioned serving, as in the photo, a prepared salad from canned food and rice can become a decoration for any holiday feast. For appetizers, it is preferable to choose long rice that does not boil too much during cooking.

Ingredients
pink salmon – 1 b.;
rice cereal – 100 g;
cucumber – 2 pcs.;
cheese – 120 g;
lemon – 1 pc.;
mayonnaise - to taste.

onion – 1 pc.;

How many calories?

Step-by-step instruction
Wash and boil the rice for 15 minutes. Next, turn off the gas and leave in the pan for another quarter of an hour. Chop the onion into half rings. Sprinkle lemon juice
, add a little salt and leave to marinate for 20 minutes.
Cut the cucumbers into small squares.
Grate the cheese using a grater.

Remove excess liquid from canned food, mash the fish with a fork, and then add pickled onions to it.

Then you need to place the ring and lay out the prepared components in the following sequence:
cucumber;

fish;

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

Thanks to the spectacular portioned serving, as in the photo, a prepared salad from canned food and rice can become a decoration for any holiday feast. For appetizers, it is preferable to choose long rice that does not boil too much during cooking.

Photo gallery
canned food - 1 b.;
potatoes – 3 pcs.;
egg – 3 pcs.;
processed cheese – 1 pc.;
mayonnaise - to taste.

onion – 1 pc.;

How many calories?

garlic – 2 teeth;
Potatoes and eggs should be boiled. Next, rub using a grater.
The cheese also needs to be grated.
Open the jar of fish, remove excess liquid and mash with a fork.

All ingredients need to be mixed, chopped garlic added and seasoned with mayonnaise.

If the purchased canned food does not cause appetite due to the large amount of oil, the mashed fish should be placed on paper napkins to remove excess fat.

Video

The “Delicious 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.

Thanks to the spectacular portioned serving, as in the photo, a prepared salad from canned food and rice can become a decoration for any holiday feast. For appetizers, it is preferable to choose long rice that does not boil too much during cooking.

Photo gallery
radishes – 5 pcs.;
rice cereal – 100 g;
eggs – 3 pcs.;
greenery - a bunch;
mayonnaise - to taste.

onion – 1 pc.;

How many calories?

The jar of canned fish must be opened, excess liquid removed and the top mashed using a fork.
Cucumbers and radishes need to be washed and cut into cubes.
Boil the eggs, peel and cut into small squares.
Wash and chop a bunch of greens.
Combine all ingredients in a salad bowl and season with small quantity mayonnaise.
The top is decorated with chopped herbs if desired.

Video

Rosa Vetrov demonstrated her version of the appetizer with cucumber.

Canned pink salmon salad with carrots

Thanks to boiled carrots and apples, the layered snack tastes very soft and tender. Aroma and piquancy are achieved by adding pink salmon. It turns out tasty and satisfying.

Thanks to the spectacular portioned serving, as in the photo, a prepared salad from canned food and rice can become a decoration for any holiday feast. For appetizers, it is preferable to choose long rice that does not boil too much during cooking.

Photo gallery
cucumber – 2 pcs.;
carrots – 1 pc.;
eggs – 3 pcs.;
apple – 1 pc.;
mayonnaise - to taste.

onion – 1 pc.;

How many calories?

You need to open the jar of pink salmon, pour out the excess liquid and mash the fish with a fork. The resulting ingredient should be placed in a salad bowl and covered with a mayonnaise mesh.
Boil the eggs, peel and grate using a grater. Place on top of the fish and cover with mayonnaise.
Boil the carrots, peel and grate. Then distribute it over the surface of the salad and make a grid of mayonnaise.
Peel the apple and place in the next layer.
Grate the cheese and decorate the top of the salad. If desired, you can make a mayonnaise mesh on top of it.

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

Salad with canned pink salmon and corn

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

Thanks to the spectacular portioned serving, as in the photo, a prepared salad from canned food and rice can become a decoration for any holiday feast. For appetizers, it is preferable to choose long rice that does not boil too much during cooking.

Photo gallery
processed cheese – 1 pack;
eggs – 2 pcs.;
corn – 250 g;
olives – 12 pcs.;
greenery - a sprig;
mayonnaise - to taste.

onion – 1 pc.;

How many calories?

The egg should be boiled, peeled and grated.
Also grate the processed cheese.
Open the jar with the fish, remove excess liquid and mash the pink salmon with a fork.
Grind the olives into 4 parts.
Wash the greens and chop finely.
Combine the prepared ingredients, salt and season according to the cook’s wishes with mayonnaise or sour cream. If desired, decorate the top of the snack with greens.

Video

Channel " Simple recipes dishes" shared his version of a snack with corn.

Canned pink salmon salad with cheese and egg

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

Thanks to the spectacular portioned serving, as in the photo, a prepared salad from canned food and rice can become a decoration for any holiday feast. For appetizers, it is preferable to choose long rice that does not boil too much during cooking.

Photo gallery
eggs – 3 pcs.;
cucumber – 2 pcs.;
greenery - a bunch;
mayonnaise - to taste.

onion – 1 pc.;

How many calories?

Open the jar of pink salmon, remove excess liquid, and mash the fish using a fork.
Boil the eggs, peel and separate the yolks from the whites. The yolks can be mashed with a fork, and the whites must be grated using a grater.
Also grate the cheese.

To prepare the appetizer, the ingredients should be placed 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 soak well, it must be placed in the refrigerator for several hours.

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

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

Canned pink salmon salad with apples

The combination of canned pink salmon and fresh apple gives unusual taste and the original aroma of the dish. By appearance The snack attracts with its bright combination of colors.

Thanks to the spectacular portioned serving, as in the photo, a prepared salad from canned food and rice can become a decoration for any holiday feast. For appetizers, it is preferable to choose long rice that does not boil too much during cooking.

Photo gallery
processed cheese – 1 pack;
apple – 2 pcs.;
eggs – 3 pcs.;
greenery - a sprig;
mayonnaise - to taste.

onion – 1 pc.;

How many calories?

Boil the eggs, peel and cut into small cubes.
Grate the processed cheese using a grater.
Open the fish, drain off excess liquid and mash the pink salmon with a fork.
Chop the greens.
Wash the apples, remove the seeds and cut into small squares.
The prepared ingredients should be sprinkled with lemon juice and the appetizer should be flavored with mayonnaise.

Video

The “Delicious Salads” channel showed its version of an apple snack.

Canned pink salmon salad with green peas

The salad is suitable for both lunch with the family and a festive dinner. You can use canned or frozen peas.

Thanks to the spectacular portioned serving, as in the photo, a prepared salad from canned food and rice can become a decoration for any holiday feast. For appetizers, it is preferable to choose long rice that does not boil too much during cooking.

Photo gallery
eggs – 2 pcs.;
carrot – 1 pc.;
lemon – 1 pc.;
green peas – 85 g;
mayonnaise - to taste.

onion – 1 pc.;

How many calories?

Carrots and eggs need to be boiled and peeled. Grate the carrots and cut the eggs into strips.
From jars with fish and green peas Excess liquid should be drained. Mash pink salmon using a fork.
Wash and chop the onion.
Mix all ingredients, add salt and black pepper. The appetizer is prepared, as a rule, using bowls or portioned forms.

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

Alexander Gushchin

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

Content

Using fresh fish for snacks is very expensive, and it’s difficult to find a good quality product, so canned food comes to the rescue. Among them, pink salmon is especially loved, which belongs to the group of red fish that always look impressive on festive table. What kind of canned pink salmon salad can you come up with and how best to serve it?

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 that need to be prepared in advance: canned fish should not wait too long to use it. 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.

Salad with canned pink salmon - recipe

All red fish are interchangeable, so cold appetizer recipes targeting chum salmon or salmon can be refocused on pink salmon. However, some options with white fish can also be painlessly modified: you can spread beets, potatoes and mayonnaise in a thick 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.
Number of servings: 3 persons.
Calorie content of the dish: 857 kcal.
Purpose: for a snack.
Kitchen: homemade.

Among fish salads in Soviet times, the most famous was “Mimosa” - since the 70s, it 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. This a good option put red fish on the table, even if it’s a budget one, because the salad, thanks to the competent selection of ingredients, is tasty and visually attractive, as the photos prove.

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:

Peel the potatoes, cut into quarters. Carrots after peeling into 2-3 parts (determine by their size). Pour in water, cook after boiling until soft. Add salt towards the end.
After cooling, grate the vegetables – potatoes coarsely, carrots finely. Do not mix!
Boil the eggs hard. Let cool, separate into white and yolk. Grind separately with a knife or on a grater.
Remove the canned pink salmon from the jar and mash with a fork.
Grate the onion heads. Do the same with the butter, which must first be kept in the freezer.
Start assembling in a glass bowl in layers: onions, potatoes, mayonnaise, carrots, mayonnaise, egg whites, pink salmon, butter, potatoes, mayonnaise, egg whites.
Let Mimosa stand for a couple of hours in the refrigerator to soak all layers. Sprinkle with yolk evenly before serving.

With rice

Number of servings: 3 persons.
Calorie content of the dish: 1171 kcal.
Purpose: for a snack.
Kitchen: homemade.
Difficulty of preparation: easy.

In terms of the set of ingredients, this canned pink salmon salad with rice is very simple. What makes it spectacular is the beautiful portioned presentation, the peculiarity of which will be discussed in detail, and the flavorful zest due to the pickled onions. It is recommended to take long rice, of those varieties that do not turn into porridge when cooked, and can be cooked with the addition of your favorite spices. The amount of mayonnaise is determined by the cook: it should only saturate some layers.

Ingredients:

golden rice – half a glass;
cucumbers – 300 g;
semi-hard cheese – 140 g;
lemon;
onion – 110 g;
mayonnaise – 2 tbsp. l.

Cooking method:

Wash the rice thoroughly and cook over medium heat for 20 minutes without stirring. The ratio of cereal to water is 1:1.5. Then you need to turn off the burner and leave the rice covered for another 8 minutes. You should not add salt - this will negatively affect the friability.
Scald the onion rings and chop. Pour in lemon juice, salt and forget for a quarter of an hour.
Finely grate the cucumbers and squeeze them with your hands. Grind the cheese in the same way.
Drain the liquid from the can of canned fish, mash the pieces themselves, and combine with the onion.
Having placed a ring with a diameter of 9-10 cm on a plate, start laying out the salad in layers: rice, cucumber, fish, cheese. Between them is mayonnaise. Serve immediately, garnished with a slice of lemon.

With potato

Cooking time: 50 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 1139 kcal.
Purpose: for a snack.
Kitchen: homemade.
Difficulty of preparation: easy.

Fish, potatoes and green onions are a traditional combination for hearty lunch. However, these products look no worse in a salad, especially if you add spicy pickled mushrooms and a little garlic. The dish is so nutritious that you won’t need to prepare anything else for it. It is recommended to season this canned pink salmon salad with potatoes with 10% sour cream.

Ingredients:

canned pink salmon – 240 g;
potatoes – 2 pcs.;
onions – 2 pcs.;
canned mushrooms – 210 g;
sour cream - half a glass;
horseradish root – 2 cm;
onion feathers – 40 g;
garlic cloves – 2 pcs.;
salt pepper.

Cooking method:

Bake potatoes with skin on. After peeling, cut into cubes.
Chop the onion finely.
Chop the mushrooms arbitrarily, but relatively equally.
Grate horseradish root and garlic cloves.
Remove pink salmon from the jar and mash.
Combine all 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.
Number of servings: 3 persons.
Calorie content of the dish: 1272 kcal.
Purpose: for a snack.
Kitchen: homemade.
Difficulty of preparation: easy.

Nutritious, almost like a main course, and beautiful due to the play of color - this is pink salmon salad with rice and egg. Chefs call this food combination a classic not only for salads: they also make delicious dishes with it. fish pie(you can bake this salad in batter). It is recommended to choose bell peppers of different colors to make the salad look elegant.

Ingredients:

a can of canned pink salmon;
eggs – 3 pcs.;
rice – 5 tbsp. l.;
carrots – 140 g;
bell peppers – 300 g;
leek – 50 g;
a bunch of dill;
salt;
mayonnaise – 2 tbsp. l.

Cooking method:

Boil the rice according to any of the following schemes, after rinsing it well. The water should become clear, otherwise the grains will stick together.
Peel the carrots, wrap in foil, bake at 190 degrees (approximate waiting time - 25 minutes). Or you can bring it to softness in a double boiler. Grate.
Pour water over the eggs and cook after boiling for 6 minutes. Cut into cubes.
Chop the bell peppers finely and do the same with the onions.
Wash the dill, remove moisture with a napkin, and chop with a knife.
Remove pieces of canned pink salmon from oil and cut into pieces as desired, but not coarsely.
Combine all the ingredients of the salad, add salt and season with mayonnaise. Serve immediately.

Mimosa with cheese

Cooking time: 40 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 1727 kcal.
Purpose: for a snack.
Kitchen: homemade.
Difficulty 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, no carrots, but in appearance it is no less beautiful. There is a couple important rules, how to prepare Mimosa salad with pink salmon. Firstly, you need to lay out 9 layers - this is an unspoken Soviet classic. Secondly, the display is carried out immediately in portions, otherwise when cutting you will get a mess that kills the entire attractive appearance of the salad.

Ingredients:

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

Cooking method:

Pour water over washed quail eggs. After boiling, cook for 6 minutes and let cool. Peel, grate the whites, crumble the yolks with your hands.
Chop the onion into half rings, pour boiling water over it for a couple of minutes - this will remove the excess bitterness. Squeeze by hand and chop finely.
Grate the cheese coarsely, mix about 2/3 of the volume with a spoon of mayonnaise.
Remove the bones from the pieces of canned pink salmon and mash the fish itself.
Arrange the ingredients in the salad bowl as follows: egg whites, cheese with mayonnaise, pink salmon, onions. Everything is repeated to make 9 layers.
Grease the top of the salad with mayonnaise, sprinkle with the remaining cheese and egg yolks. Let it brew for half an hour in the cold.

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 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 it here boiled eggs. 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:

Mash the cheese and pink salmon, freed from excess liquid, with a fork and mix together.
Salt, add torn dill.
Add cucumbers cut into halves and quartered olives (half the volume - the rest for decoration). Mix again.
Cover the entire surface of the salad with olive rings and serve immediately.

With corn

Cooking time: 35 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 1086 kcal.
Purpose: for a snack.
Kitchen: homemade.
Difficulty of preparation: easy.

Light, crisp, spring - this salad of canned pink salmon with corn, celery stalks and golden corn kernels is just inviting. It is low in calories and fat, but it is very filling, so it can be prepared for dinner. In order to speed up the process of creating a salad, you can also take canned corn, although frozen will be more useful.

Ingredients:

pink salmon (canned) – 1 can;
frozen corn – 130 g;
celery stalks – 100 g;
rice - a glass;
quail eggs – 4 pcs.;
lemon;
ground white pepper.

Cooking method:

Boil and peel the quail eggs, cut into cubes.
Steam the rice, or use the recipe for risotto: fry the dry grains, add half a glass of boiling water, wait until it evaporates. Pour in portions hot water until the rice becomes soft.
Fry the corn in a separate dry frying pan to remove excess moisture.
Grate the cucumber coarsely, do the same with the celery. Mash pink salmon with a fork.
Combine all products, season with lemon juice. Pepper, mix, serve.

With carrots

Cooking time: 15 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 819 kcal.
Purpose: for a snack.
Kitchen: homemade.
Difficulty of preparation: easy.

A simple fish salad of canned pink salmon with carrots is a frequent guest. New Year's menu, since the set of components creates a festive mood with its appearance. A large proportion of low-calorie protein, crispy sour apple, fresh herbs, juicy carrots and a slight piquancy of lemon juice create a taste extravaganza. Mayonnaise can be replaced with sour cream if you are concerned about the 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 pcs.;
light mayonnaise – 40 g.

Cooking method:

Chop the apple and cucumbers into short strips. Grate the carrots coarsely.
Boil eggs, cut into cubes.
Wash the parsley and chop it.
Deprive pink salmon of liquid and mash. Mix with prepared products.
For dressing, whisk mayonnaise with lemon juice. You can add ground white pepper here. Serve the salad immediately.

Salads with pink salmon - cooking secrets

The main points of working with canned fish were noted in each of the above recipes, but there are several more interesting nuances. Professionals reveal their secrets of preparing pink salmon salads:

Choose the main component correctly - this fish should be caught in the summer.
Always try to cut foods of approximately the same size so that they “sound” harmoniously together.
If you don’t like canned fish due to the presence of oil, but you can’t find natural fish, place the already mashed (!) pieces on paper napkin and forget about them for half an hour. During this time, excess fat will be completely absorbed.
You can create a recipe for canned pink salmon salad yourself, taking into account that this product is not advisable to combine with meat (except chicken), but can be supplemented with seafood and other types of red fish.
Every fish loves lemon and onions. Pink salmon, even canned, is no exception. Use these products, add lettuce leaves and small cubes of fresh cucumber for the quickest snack.

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Canned pink salmon salad: recipes

Salads with pink salmon are considered very filling. That is why recipes with photos of this dish are so popular among all housewives of our country. In our review today, we decided to collect the best of them so that there will always be new delicious treats on your table.

For a 100g serving – 139kk; Used: 8/10/3

So, to prepare this nourishing and at the same time diet salad you will need:

lightly salted pink salmon fillet 450-500g;
4 medium tomatoes;
one fresh avocado;
a couple of lemon slices for garnish;
4 tbsp. spoons of olive oil;
1/2 onion (this ingredient can be added as desired);
seasonings: salt, pepper, fresh or dried herbs.

Start by cutting up the pink salmon, removing its fatty skin.

Place the fish in a salad bowl, and then take care of the tomatoes - you also need to remove the skin from them. And the easiest way to do this is to pour boiling water over the tomatoes. Now cut the vegetables into cubes and send to the fish.

Then move on to the avocado. It must be cut into 2 parts and removed from the pit. We also cut the pulp into cubes and add it to the rest of the ingredients.
Basically, the base is ready.
Now add salt, pepper, season to your taste and pour on top olive oil. Mix.

If you are preparing for guests to arrive, garnish the dish with a few slices of lemon. If necessary, a few drops of citrus can be squeezed into the salad. Add onions at your discretion.

That's it, the salad with salted pink salmon is ready.

Salad roll “Norwegian novel”

Per 100g serving - 153Kk; Used: 5.9/11.08/7.40

Salad "Norwegian Romance"

Now we will provide you with amazing recipe salad with canned pink salmon, as well as step by step photos to it, thanks to which you will learn how to prepare this incredibly tasty and satisfying dish.

So, first, let's collect the ingredients:

two cans of canned pink salmon in oil or its own juice;
two medium fresh, non-bitter cucumbers;
one large onion;
one carrot;
140g boiled rice;
mayonnaise;
several large whole lettuce leaves;
salt, pepper, fresh herbs (dill);
preserved lemon juice.

Let's start cooking.

Grate the carrots on a coarse grater, then fry them on vegetable oil until golden color forms.

Now cut the onion into thin half rings and, as the creator of this recipe advises, lightly pepper it. If desired, the onion can be soaked in vinegar. We leave the vegetables in separate bowls and proceed directly to forming the dish.

Place a piece of cling film on a flat plate and clean lettuce leaves on top of it.

Place boiled rice on top of them in a thick layer. Season lightly.

Coat the so-called side dish with a small layer of mayonnaise, then place pre-chopped canned pink salmon next. Apply mayonnaise again.

Next, cut the fresh cucumbers into strips, mix them with dill and place them on the very top of the salad, as in the photo.

Now, with the cling film that was at the very bottom, wrap the dish to give it the shape of a roll, and put it in the refrigerator for one and a half to two hours, until thoroughly soaked.

Everything, simple and delicious salad ready

Important! Those who don't like rice can replace it with boiled potatoes.

Delicate salad with smoked pink salmon and pumpkin

Per serving 100g - 164kk; Used: 5/13/8

We can safely say that a salad with baked pumpkin and smoked pink salmon will please every true gourmet. After all, it has such an unusual and outstanding taste that it will definitely become the main dish at any family celebration. And preparing this culinary masterpiece, as always, will not be difficult.

So take:

250g hot smoked pink salmon;
400g pumpkin pulp;
Two large sweet ones bell peppers(can be multi-colored for beauty);
Cherry tomatoes 4-5 pcs;
2 tbsp. spoons of olive oil;
5 tbsp. spoons of honey;
100g canned corn;
sesame;
one medium-sized onion;
fresh herbs;
10g white, preferably dry, wine.

Start by getting from whole pumpkin pulp and cut it into small cubes. Do the same with seeded peppers and onions.

Now take a baking dish, grease it with olive oil and place the chopped vegetables there: pumpkin, onions, peppers. Cover everything with foil and place in the oven, preheated to 180 degrees for 10-15 minutes. After this time, remove the pan, remove the foil, and let the contents cool.

In the meantime, the vegetables are preparing to end up in the salad, take care of the fish. To do this, remove the bones and skin from the pink salmon, then chop it with a knife or your hands.

Start forming the salad. First, place the cooled baked vegetables in a specially prepared bowl, and place the fish on top of them.

Next, cut the cherry tomatoes into four equal parts, add them to the plate along with the corn, pour liquid honey and ten grams of white wine over everything. For the finishing touch, sprinkle your masterpiece with sesame seeds.

Important! If you don’t have liquid honey, but only candied honey, that’s okay. Just melt it in a water bath.

Salad with cheese, apples and boiled pink salmon

Would you like another recipe? original dish? Then all attention is here! We present to you a salad with boiled pink salmon, which will turn out to be not only incredibly tasty, but also healthy. And, as always, let's start with the ingredients:

450g raw pink salmon;
four medium potatoes;
one large carrot;
one large apple (can be red, green or yellow);
one medium cucumber;
100g cheese durum varieties(Cheddar, Parmesan, Gouda, Maasdam, Sbrync and others);
mayonnaise;
lettuce leaves 3-4 pcs.

Boil fish and vegetables (potatoes, carrots) in different pans.

While this process is going on, cut into small cubes fresh cucumber, and grate the apple on a coarse grater.

Once the vegetables have cooled, they will also need to be cubed.

Don't forget to chop the fish and lettuce.

Finally, mix all the ingredients in one salad bowl and season with mayonnaise to taste.

The dish is ready!

Favorite mimosa

Per serving 100g - 127kk; Used: 7/9/7

Well, at the end of our review, we decided to remind you of the recipe for everyone’s favorite canned pink salmon salad, which is called “Mimosa.” For many years now it has been the most popular dish on Russian tables.

Mimosa salad"

For it we need:

five chicken eggs;
three medium sized carrots;
one can of canned pink salmon in oil or its own juice, whichever you prefer;
large onion;
2-3 potatoes;
mayonnaise;
dill for decoration.

Start cooking by boiling carrots, potatoes and eggs.

When the vegetables are ready, chop them finely, or even grate them on a coarse grater;

Peel the eggs and separate the whites from the yolks.

Blanch the onion, if desired.

Now take a plate and start adding layers to it one by one.

The first is canned pink salmon (and don’t forget to drain the excess liquid).

The second is finely chopped onions. Coat everything with mayonnaise.

Place carrots in the third layer, and potatoes in the fourth. Be sure to put mayonnaise between them.

Place the egg white over the carrots. And also soak it with mayonnaise.

Finally, grate the yolk on a very fine grater.

Garnish the top with a sprig of dill. Bon appetit!

As you can see, all recipes for pink salmon salads are very accessible and easy to follow. And if they also have a photo, then you definitely won’t have any problems creating culinary masterpieces. Be sure to use our recommendations and leave feedback in the comments.