Salads with canned pink salmon

Salads with canned pink salmon

The fish of the salmon family contains many nutrients and is 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, to offer guests. If the hostess does not have time for cooking, it is advisable to use canned fish - in them most of the nutritional value of the product is preserved. Salads with canned pink salmon, despite the simplicity of preparation, are tasty, nourishing, appetizing. They are able to decorate the holiday table.

Cooking Features

Recipes salads from canned pink salmon are not among the complex. An inexperienced hostess will successfully cope with cooking. However, knowledge of a few subtleties will help make the snack particularly tasty.

  • The assortment of canned fish on store shelves is impressive. To select a quality product, you need to consider a few points. The most useful canned food made from fresh pink salmon in the area of ​​its catch, the date of their production often falls in the summer period. Shaking the jar, you can easily determine if there is a lot of liquid in it, and you will understand what approximately the part is occupied by the fish itself.
  • If no recipe is indicated in the recipe, pink salmon for cooking salad should be conserved in the oil or in its own juice, the last should be chosen: it is more juicy and less caloric.
  • The pink salmon from the jar is taken immediately before putting it into the salad, so that it does not weather and lose juiciness.
  • If it is necessary to remove the butter, spread the 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, the pink salmon is crushed, kneading it with a fork. Large bones should be removed. They are useful, but are rude and spoil the delicate taste of the salad.
  • Pink salmon goes well with onions, carrots, and lemon. These ingredients will not be superfluous in the salad from it. A good idea would be to add potatoes, rice, cheese, corn, cucumbers, apples, citrus fruits, green peas, and greens to the salad - these products make it possible to get pleasant flavor combinations with pink salmon. It is not recommended to put meat in canned salmon salads, an exception may be chicken breast, but this option is not for everybody.
  • For salads use white onions, which are also called salad, as it has a delicate flavor without pronounced sharpness. Bitter onions for softness should be poured with boiling water or pickled after grinding.
  • Eggs for salad cook no more than 10 minutes, otherwise the yolks will be covered with a gray bloom, and they are often used to decorate a snack.
  • Salads from pink salmon are often flaky. They become tasty only 2 hours after preparation, when the layers have time to soak in the sauce.
  • Boiled vegetables, rice and eggs should be cooled before being added to the salad. Then the layers will stay better, and the salad itself will not deteriorate for longer.

Salads from canned pink salmon are prepared from the available ingredients. However, many of them require pre-boiling. If you are waiting for guests in the evening, then you can prepare the ingredients for the salad in advance; in the evening it will be necessary to grind them and collect the salad.

Salad of canned pink salmon with melted cheese and carrots


  • tinned pink salmon - 1 can;
  • chicken egg - 2 pcs .;
  • processed cheese - 100 g;
  • carrots - 0, 2 kg;
  • fresh greens, mayonnaise - to taste.

Method of preparation:

  • Put the cheese for half an hour in the freezer, then coarsely rub and leave it for a while on the plate, preparing the other products.
  • Wash the carrots. Cook it, do not clean, cool. Peel and cut into small cubes.
  • Boil eggs for 10 minutes. Cool them by placing them under a stream of cold water. Clean up. Remove the yolks. Squirrels cut into small pieces. Grind the yolks on a grater.
  • Open a jar of canned food, drain the liquid from them. Put the fish in a bowl and mash with a fork. Remember to remove the large bones.
  • Spread foods in layers, each smearing with mayonnaise. The first layer will be fish, the second - protein, the third - carrot, the fourth - cheese.
  • Finely chop the greens, mix it with chopped yolks, sprinkle the salad.

There is another cooking option for this salad, when all products, except the yolks and greens, are combined in a bowl and filled with mayonnaise. Salad is spread in a salad bowl or laid out on ice-cream bowls, leveling with a spoon. Then the appetizer remains sprinkled with a mixture of greens and yolks, to give it a more aesthetic look.

Salmon of pink salmon with olives and corn


  • tinned 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.

Method of preparation:

  • Boil the eggs. After cooling, peel them, cut into small cubes, put in a bowl.
  • Cheese freeze and chop on a coarse grater, send it to the eggs.
  • Remove the olives from the jar. Each cut into 4-8 parts, send to other products.
  • Open a jar of corn, drain the liquid, pour the grains into a bowl of olives, eggs and cheese.
  • Remove the pink salmon from the jar, mash with a fork, combine with the other ingredients.
  • Wash, dry the parsley, chop with a knife, put in a bowl.
  • Add mayonnaise, mix.
  • Put the appetizer in a salad bowl and serve it to the table.

The indisputable advantage of this snack is its quick preparation. Such a salad of canned pink salmon can be made if guests unexpectedly descend upon you.

Salad of canned pink salmon and apple


  • tinned pink salmon (in 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.

Method of preparation:

  • Coarsely grated cheese.
  • Hard-boiled eggs cut into cubes.
  • Peel the apples, remove the cores. Cut apple pulp into small cubes.
  • Chop the parsley.
  • From a jar of pink salmon into a separate container, drain the juice, add lemon fresh juice, salt, pepper and a few spoons of sour cream. Stir until a uniform sauce is obtained.
  • Pink salmon mash with a fork.
  • Combine all ingredients. Stir.

Salad can be laid out in layers. Then the apples and eggs are ground on a grater, and the yolks and proteins are separately. The first layer is pink salmon, proteins are placed on it, then apples, cheese is laid out on top and sprinkled with yolks and parsley. All layers, except the last, coat with sauce. Supporters of healthy eating will like the recipe, as the snack is healthy and not too high in calories, it is prepared without using mayonnaise.

Salad "Mimosa" of pink salmon


  • tinned pink salmon - 1 can;
  • salad or onions - 100 g;
  • chicken egg - 5 pcs .;
  • butter - 100 g;
  • rice - 80 g;
  • mayonnaise, fresh greens - to taste.

Method of preparation:

  • Remove butter for 20-30 minutes in the freezer.
  • Boil the rice until ready in salted water, mix with a piece of butter (about 10 g) and a spoon of mayonnaise. Cool it down.
  • Chop onion finely.
  • Boil the eggs. Separately, chop the yolks and proteins.
  • Chop the greens, mix with the yolks.
  • Pink salmon, stretched with a fork, divided into 2 parts.
  • Layer out a part of pink salmon, onion, rice, egg whites, the remaining pink salmon. All layers, except the last, pour mayonnaise. On top of the last layer of pink salmon, rub butter, sprinkle with a mixture of yolks and greens.

The rice in the recipe can be replaced with boiled carrots or potatoes. They are pre-crushed on a grater. Butter can be replaced with shredded hard cheese.

How to decorate a salad

Salads of canned pink salmon are most often layered and sprinkled with chopped yolk. They look attractive, neat, but too modest. Therefore, many hostesses are trying to arrange them with additional elements.

  • Often a salad of canned pink salmon is decorated with a sprig of greens or a mixture of chopped greens and egg yolks, which makes it similar to mimosa.
  • If the salad is prepared for the New Year, you can decorate it with dill, which will symbolize the fir branch, and pieces of vegetables that will play the role of Christmas tree decorations.
  • Flowers on a flat yellow surface of the salad of pink salmon look harmonious and attractive. You can make them from any products that make up the snack. Most often for this use carrots and eggs.
  • Instead of flowers on the surface of the salad, you can lay out a figure of any animal, an inscription, numbers. To do this, use chopped olives, grains of corn, canned green peas.
  • Often a fish is depicted on the surface of a salad. One option is to cut a figurine of their carrots, make eyes out of pieces of protein and olives, with the help of onion half rings depict waves, green onions or other greens will replace algae. Another option is to lay out the contours of the fish with green peas or olives, and fill the middle with corn kernels.
  • The shape of the fish can be given to the salad itself. Then it would be a good idea to put cucumber circles on top - they will look like scales.

When serving in batches, the salad can be laid out using special forms. They can be made independently of cans.

Salad from pink salmon is inexpensive, it is prepared quickly and easily, but it turns out tasty and beautiful. You can do it for a family dinner and a festive feast.

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