Salad of canned pink salmon - general principles of cooking
Is there at least one person on the planet who does not like fish? If there is, then find out what the fish is useful - and you can not not love it! First of all, any fish, like seafood, is a product unique in its composition of nutrients. Fish has a lot of protein, some healthy fats and no carbohydrates. If you are on a diet or stick to a special diet, then you need to include fish in your daily diet! In addition to the ideal nutritional value, the fish is rich in vitamins of group P, phosphorus, iodine, sulfur, chromium, contains cobalt and unsaturated fatty acids. Especially among the fish, pink salmon stands out in its characteristics. Its caloric content is only 140 kcal per 100 grams, but because of the record protein content, even after a small portion you will feel satiety. The pink salmon in salads is very tasty, for this purpose it most often uses tinned salmon.
Salad of tinned pink salmon - preparing food and dishes
Before preparing a salad of canned pink salmon, take some time to make choices. The first rule is that if you mix the salad, use deep plates; if the salad turns out to be puff, then large flat ones. Prepare also several small bowls for individual ingredients.
Before cooking, wash all products thoroughly with warm water - in addition to the usefulness and taste of your dish, your dish should be safe from the point of view of sanitary and hygienic standards.
Recipes for tinned salmon salad:
Recipe 1: Salad of tinned pink salmon
If you have canned pink salmon at home, then a delicious dinner is provided to you. The remaining products for a delicious salad can be found in the house of any hostess or owner, and the recipe itself is captivating for its simplicity. This is the basis for any other canned salmon salads - do not be afraid to experiment and add different ingredients to your taste. Ingredients Required:
- 1 can (250-300g) of tinned pink salmon;
- 1 “Druzhba” processed cheese;
- 3 eggs;
- Parsley and dill fresh;
- Mayonnaise for refueling;
- salt.
Preparation Method:
- Boil the eggs. Dip them in cold water, wait for the boil and then boil for 8-10 minutes. After that, drain the boiling water and fill it with cold water - cooled eggs thus will be easy to clean. Peel eggs from eggshell and rub them on a fine grater.
- Rub on an average grater cheese. If you haven’t had processed cheese at home, you can use any kind of hard cheese of medium salinity.
- Open the canned fish, drain the liquid, and mash the pink salmon with a fork.
- Mix the ingredients, seasoning with mayonnaise or sour cream - so the salad will turn out less fat.
Decorate with chopped greens before serving.
Recipe 2: Salad of tinned pink salmon “Mimosa”
Ingredients of your salad can not be mixed, and spread in layers - so the salad of canned pink salmon will taste quite different. Carrots are added to this salad, it not only diversifies the taste “sound” of the salad, but also makes it healthier. After all, carrots are a super-source of beta-carotene, which is useful for the eyes and general vital activity of the body.
Ingredients Required:
- 2 banks (250-300g) of tinned pink salmon;
- 2 processed cheese or 250 grams of any hard cheese;
- 5 eggs;
- 2 medium sized carrots;
- fresh parsley;
- mayonnaise or sour cream for refueling;
- red caviar for decorating salad;
- salt.
Preparation Method:
1. Boil the eggs. Do it as correctly as possible by dipping them in cold water. After the water starts to boil, record for 8 minutes and boil the eggs during this time. After that, drain the boiling water and fill with cold water - cooled eggs thus cleared easily. Peel eggs from eggshell and rub them on a medium grater, separating yolks from proteins. Squirrels mix with a spoon of mayonnaise and chopped greens. This will be the first layer of lettuce, which lay on a flat large plate and even with a spoon. 2. Open the canned fish, drain the liquid, mash the pink salmon with a fork and place the second layer on top of the proteins. Pink salmon smear with mayonnaise or sour cream in a thin layer.
3. Wash the carrots, cut off the tails and boil until soft. It takes about 8-10 minutes. Cool and rub on a coarse grater, then lay a layer on top of pink salmon and grease with mayonnaise.
4. Rub the cheese on a medium grater and lay it on top of the carrot, then grease with dressing.
5. Spread the scrubbed yolks over the carrots, brush them with a thin layer of sour cream and garnish with red caviar.
Recipe 3: Salad of tinned pink salmon and corn
This simple recipe is great not only for a regular table, but also for a festive feast. Its secret is in the use of corn - bright corn dabs will make the dish presentable, and the taste sensations will be on top!
Ingredients Required:
- 1 can (150-200 grams) of tinned pink salmon;
- 1 processed cheese;
- 2 eggs;
- 1 can of corn canned;
- 100 grams of black olives;
- fresh parsley;
- mayonnaise or sour cream for refueling;
- salt.
Preparation Method:
1. Boil hard boiled eggs (boil in boiling water for 8-10 minutes). Cool, clean and rub them on a fine grater.
2. Rub on a fine grater cheese.
3. Open the tinned pink salmon, drain the liquid, and chop the fish itself with a fork.
4. Open the canned corn, drain the liquid.
5. Cut the olives into four slices each.
4. Mix all the ingredients, season the salad with mayonnaise. Salad of canned pink salmon with corn is ready to serve!
Recipe 4: Salad with canned pink salmon and potatoes
If it seems to you that an ordinary salad with canned pink salmon is not sufficiently satisfying, add potatoes as one of the ingredients. A salad modified in this way can be a main course for you and your home for its nutritional value and total caloric value. Ingredients Required:
- potatoes 3-4 pieces medium sized;
- 150-200 grams (1 can) of tinned pink salmon;
- 3 chicken eggs;
- 100 grams of green olives;
- crackers;
- sour cream or mayonnaise for dressing;
- fresh parsley;
- onions 1 medium size;
- salt, pepper.
Preparation Method:
- Boil the eggs. Cool, peel and cut them into square pieces.
- Boil the potatoes in a uniform (cook for 10-15 minutes), cool and brush in small square pieces.
- Chop a pink salmon with a fork or knife.
- Cut finely olives. It is most convenient for a salad to take pitted olives.
- Chop small onions, chop the parsley.
- Mix all the ingredients, seasoning them with mayonnaise or spices, and enjoy the ready-made salad of canned pink salmon and potatoes!
Recipe 5: Salad of tinned pink salmon and apple
If you want to cook something savory or unusual, try a magnificent salad with canned pink salmon with the addition of an apple! At first glance, the combination of salted fish and sweet apple may seem strange, but believe that these ingredients are harmoniously combined in a salad. For aesthetic appeal of the dish, use apples of green or yellow color.
Ingredients Required:
- 250-300g canned pink salmon;
- 2 “Druzhba” or “Gollandsky” processed cheese;
- 2 sweet varieties of apples;
- 4 eggs;
- fresh parsley;
- sour cream for refueling;
- 1 tablespoon of lemon juice;
- salt.
Preparation Method:
1. Boil hard-boiled eggs, cool them and, after brushing, chop finely; chop the greens. 2. Rub the cheese on an average grater.
3. Open the canned fish, drain the liquid, and crush the pink salmon itself with a knife or fork.
4. Wash the apples, peel the pips and tails and cut them into small square pieces.
4. Mix all ingredients, sprinkle with lemon juice and season with sour cream. Salad of canned pink salmon with apple is ready, enjoy!
Salad of canned pink salmon - secrets and useful tips from the best chefs
When buying a pink salmon, it is best to choose a pink salmon, canned in its own juice, and not in oil. This fish will be more juicy, and the salad will turn out much tastier. Another secret - a salad of canned pink salmon must stand in the cold for half an hour - an hour - the components will interact and, having tried such a salad, you will appreciate the whole gamut of taste!
