Hunchy Salad - General Cooking Principles
Many pink, tasty and healthy dishes can be made from pink salmon, such as pink salmon salad. To prepare such a snack, you can take fish fillets, which are boiled, baked or fried, or canned fish. A canned product retains all its beneficial properties, and cooking salads from it is very easy and quick. Various vegetables (cucumbers, tomatoes, onions, potatoes, various cabbage varieties), greens, cheeses, eggs and some fruits (for example, lemons, grapefruits, oranges, grapes, apples, pineapples) are perfectly combined with pink salmon. Salad is most often seasoned with mayonnaise, a mixture of mayonnaise and canned juice, lemon juice or low-fat sour cream. Salads of pink salmon are both flaky and ordinary, in which all the ingredients are mixed with dressing.
Salmon of pink salmon - preparation of products and dishes
To make a salmon salad you will need a saucepan for boiling eggs and some vegetables, a cutting board and a knife. Layered salad spread in a deep transparent bowl or salad bowl, you can also serve a snack on a wide flat dish.
Raw fish should be pre-boiled, steamed, baked or fried. After that, pink salmon can be cut into salad in small pieces. With canned fish, pour the juice into a separate bowl, as it may still be useful. Vegetables are washed and boiled, if necessary, then - cut into strips, cubes or slices. This preparation of dishes and products, as a rule, ends.
Recipes for pink salmon salad:
Recipe 1: Pink Salmon Salad
This simple but delicious salad can be cooked at least every day, as the products are used the most simple. If you want to diversify breakfast or lunch, this snack will be an excellent option. Ingredients Required:
- Bank of tinned pink salmon;
- 2 small carrots;
- Hard cheese - 150 g;
- 1 small onion;
- Chicken eggs - 4 pcs .;
- Lemon - 1 pc .;
- Mayonnaise - 250 g.
Wash carrots thoroughly and cook until ready, then cool, remove the skin and rub on a grater. Cooked hard-boiled eggs clean and chop finely. Cheese rubbed on a coarse grater. Onion finely shred and pour boiling water. Lemon carefully wash and cut into small pieces along with the peel. The knife for this must be very sharp. Pink salmon knead with a fork in a bowl, pre-drain the juice. We add carrots, cheese, onions and eggs to the fish, we dress with mayonnaise and mix thoroughly. Salmon of pink salmon is garnished with parsley. The dish can be refilled by mixing part of the juice and mayonnaise.
Recipe 2: Hunchback Salad with Cabbage
Salad, cabbage and cucumber give the dish a fresh and light taste, and pink salmon makes the salad very nourishing. Snacks can be served for dinner or entertain guests at a festive meal.
- 1 can of pink salmon;
- A small bunch of dill;
- Cucumber - 1 pc .;
- White cabbage - 350-400 g;
- Salad leaves - 120 g;
- Mayonnaise - to taste;
- Soy sauce - 1 tbsp. l .;
- Lemon - 1 pc .;
- Lemon juice - 1 tbsp. l .;
- White and black ground pepper - on a pinch;
- Onions - 1 pc .;
- Salt - 1 pinch.
With pink salmon drain the juice, mash the fish with a fork until smooth. Wash cucumber and cut into thin strips. Wash cabbage, remove tough and spoiled leaves, chop into thin straws. Put the cabbage in a bowl, add a little salt and put it in your hands until juice appears. Wash the dill and finely chop. Onions cut into thin half rings. Add cabbage to cabbage, onions, cucumber and dill. Add white and black pepper, soy sauce, a little mayonnaise, lemon juice and a pinch of salt. All products should be well mixed. Take a large flat dish, lay on it washed and dried lettuce leaves, in the center lay out a slide of pink salmon in a slide, sprinkle with lemon juice. Decorate the dish with thin semicircles of lemon and dill sprigs.
Recipe 3: Hunchback Salad with Pepper
Delicious and nourishing salad, which can pleasantly surprise guests and loved ones. Boiled fillet of pink salmon is ideally combined with potatoes, pepper and seasonings.
- A pound of pink salmon;
- 300 g potatoes;
- 2 bell peppers;
- Green onions - 40-50 g;
- Cilantro - several branches;
- Vegetable oil - 4 tbsp. l .;
- Black pepper;
- Salt - to taste;
- 1 egg;
- 1 tbsp. l lemon juice;
- Mayonnaise - 50-60 g;
- Several lettuce leaves.
Cook pink salmon until cooked, let cool and cut into small pieces. Boil the potatoes in a uniform, cool, clean and cut into small cubes. From the peppers, remove the middle with the seeds and cut into strips. Green onions finely chopped. Casting lettuce thoroughly washed and dried. Boiled hard-boiled egg cut into strips. All components are put in a deep bowl, pepper, salt and dressing with mayonnaise with lemon juice (preferably olive). Decorate the salad with chopped cilantro. We lay out a snack on a plate with lettuce leaves and serve to the table.
Recipe 4: Hunchback Salad with Fruit and Celery
Such a salad of pink salmon can be prepared for any holiday. The unusual combination of fish, vegetables and fruits will bring true delight to all lovers of tasty and healthy dishes.
- Bank of tinned pink salmon;
- Lemon juice - 2 tbsp. l .;
- Celery Roots - 160 g;
- Leek - 150 g;
- Hard cheese - 100-120 g;
- Chicken eggs - 2 pcs .;
- 1 orange;
- 1 apple (sweet and sour varieties);
- Pepper and salt;
Boil eggs hard-boiled, pour water until they cool, prepare other products. Onions cut into thin half-rings, rinsed with cold water and marinated in lemon juice for about 10 minutes. My celery and cut into thin strips. My dill and finely chop. Wash the apple, peel off the peel and cut into strips. We clean the orange, divide it into slices, remove stones and films, cut the flesh into small pieces. From the pink salmon we pour out the juice and knead with a fork. We rub cheese on a small grater. Now, after all the products are prepared, you can proceed to the formation of a salad of pink salmon. Since the dish turns out very juicy, it is better to lay out all the ingredients in layers in a deep salad bowl: 1 layer - grated boiled eggs, a little pepper and salt, mayonnaise; 2 layer - half pickled leek; Layer 3 - celery, pepper, salt and mayonnaise; 4 layer - chopped dill, second half of leek, salt, pepper, mayonnaise; 5 layer - an apple, a pinch of salt and pepper, mayonnaise, 6 layer - an orange; 7 layer - pink salmon, mayonnaise; 8 layer - cheese. We decorate the finished dish with thin semicircles of oranges, cranberries and greens and set in the fridge to soak. In the process of making such a salad, it is important not to overdo it with salt and pepper.
Recipe 5: Hunchback Salad with Pineapple
Such a dish will be a wonderful decoration of any holiday feast. This tasty and nutritious salad will never get tired, I want to cook it again and again.
- Half a cup of rice;
- Bank of canned pink salmon;
- Bank of canned pineapples;
- Chicken eggs - 5 pcs .;
- Cherry tomatoes - 220 g;
- A quarter of a teaspoon of salt;
- 150 g of olive mayonnaise;
- Hard cheese - 150 g;
- Half parsley and dill.
Cheese should be rinsed with cold water and put to boil. To do this, pour water into the pan (2 parts of water for 1 part of rice), add a little salt and dip the rice and cook until ready. Cooked rice is thrown back in a colander and washed with water, waiting for excess water to drain. Hard boiled and cooled chicken eggs clean and finely chop. With pineapple pour the juice and cut them into small cubes. Cherry wash and cut into thin strips. Grate cheese, finely chop greens. From the pink salmon we pour out the liquid and knead with a fork in a separate plate. Now let's proceed to laying out the layers of salad: 1 layer - rice, 2 layer - fish, mayonnaise mesh; 3 layer - half grated cheese; 4 layer - tomatoes, mayonnaise; 5 layer - pineapple; 6 layer - the second half of cheese, mayonnaise; 7 layer - eggs, a grid of mayonnaise. Sprinkle the finished dish with greens and put in the fridge soak.
Salmon of pink salmon - secrets and useful tips from the best chefs
The main secret of cooking the salad of pink salmon - serving dishes a couple of hours after cooking. This time is necessary so that all the components are soaked with dressing and juice of each other (especially for layered salads). It is necessary to choose only fresh fillet, and if canned product is used, it is better to give preference to pink salmon not in oil, but in own juice.