Salad from canned pink salmon: simple recipes. Canned pink salmon - calories, benefits and harms

canned pink salmon(see photo) - this is one of the most popular and widely known products in most countries of the world. Thanks to its excellent aroma and amazing taste, the canned product goes well with many dishes.

On store shelves you can find natural canned pink salmon cooked in vegetable oil or in tomato sauce.

Experts recommend choosing canned pink salmon, which was made in the East, because fresh fish is used there. In the countries of our region, fresh-frozen pink salmon is used for production. Also, when buying canned food, you should carefully read when this fish was caught. The best season for catching pink salmon is summer, so the bank should also indicate the summer period.

Compound

The composition of canned pink salmon includes many healthy substances:

• vitamins of groups A, B, C, E;
• fatty acid;
• folic acid;
• minerals (calcium, magnesium, phosphorus, sodium, iodine).

The calorie content of this product is quite high, so you should not abuse it, so as not to harm your health.

According to the current GOST, canned pink salmon must meet the following technical requirements:

Index	Characteristic
Taste and smell	Should correspond to this type of fish, without any additional flavors and smells.
Appearance	Fish meat should be soft, tender and juicy. Small bones break easily when pressed. Pieces of carcass are whole, when pulled out of canned food they do not break. The broth should be light in color. A small amount of fat or oil is allowed on the surface of the broth.
Folding rules	Fish pieces are folded to the bottom of the canned food with a cross cut very tightly.
	Additional impurities are not allowed.
Fish cutting	Only the carcass is placed in canned food, without a head, fins, internal organs, without blood, without scales.

Taking into account all the requirements, you can easily choose high-quality natural canned pink salmon.

Useful properties and harm

The beneficial properties of natural canned pink salmon have a beneficial effect on the functioning of the body, strengthening health and improving well-being.

It is used for:

• normalization of the gastrointestinal tract;
• maintaining the level of nutrients needed by the body;
• improvement of cardiovascular activity.

Also, this canned product is suitable for those who adhere to a dietary diet. It can be used to prepare a low-fat salad according to the recipe of the famous nutritionist Dukan.

The only thing that this type of product can harm the body with is food poisoning if the pink salmon was cooked incorrectly or the canned food expired, as well as with individual intolerance to the fish product.

What can be cooked from canned pink salmon?

You can cook a lot of various and very tasty dishes from canned pink salmon. The main thing is to follow the recipe step by step with the addition of natural canned pink salmon, and then everything will work out.

Very often, canned pink salmon is used to prepare a variety of soups (fish soup, creamy, with melted cheese). Canned pink salmon in hot dishes goes best with millet and pearl barley. Also, such fish soup can be cooked in a slow cooker.

In addition, canned pink salmon in the form of an appetizer is great for a festive table. It is used as a filling for tartlets, as a pate for sandwiches.

You can also cook main dishes from canned pink salmon (fish cakes, casserole, scrambled eggs).

The product is an integral part of the preparation of pastries (pies in aspic, on kefir, rolls, pies, pita bread, pizza).

Natural canned pink salmon is very popular in the preparation of very tasty puff salads (mimosa, with rice, corn, crab sticks, tomatoes, mushrooms, butter, pickles, carrots). You can also prepare a lean salad with the addition of a canned product that is suitable for diet food. The recipes for such salads are very simple, so every housewife can cook fish dishes.

In addition, canned pink salmon goes well with rice, pasta, potatoes, canned beans, spaghetti, pasta.

Dishes from canned pink salmon are very tasty and fragrant.

How to do at home?

Making canned salmon at home is very easy. The main thing is to follow the recipe step by step, and then everything will work out.

canned pink salmon	Cooking method
In own juice	To cook fish, you need to wash pink salmon, cut into steaks, remove the backbone, cut the fish into small pieces and salt a little. Next, put two bay leaves, two pieces of black peppercorns in a clean glass container. Then distribute the fish pieces into jars and pour in two teaspoons of soy sauce and one teaspoon of refined oil. After that, put the glass container on a baking sheet and put it in the oven for about three hours so that the product languishes. Then take out the containers, preserve and put in a dark cool place.
in tomato sauce	To cook fish at home, you need to take two kilograms of tomatoes, wash thoroughly and twist with a meat grinder. Next, pour four tablespoons of refined oil into a heated pan and pour in the tomato puree. Simmer for twenty minutes. Then cut into cubes about five hundred grams of onion and fry a little in sunflower oil. Next, grate one kilogram of carrots and also fry in refined oil. After taking two kilograms of pink salmon, wash thoroughly, remove the insides, head, fins and cut into small pieces. Put the fish pieces in an enameled container, add stewed vegetables, add a glass of granulated sugar, two glasses of refined oil, three bay leaves and one teaspoon of ground black pepper. Stew the fish for one hour. After pour five tablespoons of vinegar and boil the mass. Then distribute the fish in a sterilized container and preserve.

If you decide to buy a finished product, then canned pink salmon is stored for no more than three years in a dark, cool place. When opening the jar, the shelf life is two days, so the pink salmon meat should be transferred to a glass container and put in the refrigerator.

Home-made pink salmon is also stored for several years in a dark, cool place. Store the opened jar in the refrigerator for two days.

Is there at least one person on the planet who does not like fish? If there is, then having learned how fish is useful - and you cannot help but love it! First of all, any fish, like seafood, is a unique product in terms of nutrient composition. Fish is high in protein, low in healthy fats, and no carbs. If you are on a diet or have a special diet, then you need to include fish in your daily diet! In addition to the ideal nutritional value, fish is rich in P vitamins, phosphorus, iodine, sulfur, chromium, cobalt and unsaturated fatty acids. Especially among fish, pink salmon stands out in its characteristics. Its calorie content is only 140 kcal per 100 grams, but due to the record protein content, you will feel full even after a small portion. Pink salmon in salads is very tasty; for this, canned pink salmon is most often used.

Salad from canned pink salmon - preparation of products and utensils

Before preparing a salad of canned pink salmon, take some time to choose the dishes. The first rule - if you mix the salad, then use deep plates, if the salad is puffy, then large flat ones. Prepare also several small bowls for individual ingredients.

Before cooking, thoroughly wash all products with warm water - in addition to being healthy and tasting, your dish should also be safe in terms of sanitary and hygienic standards.

Canned salmon salad recipes:

Recipe 1: Canned Pink Salad Salad

If you have canned salmon at home, then a delicious dinner is provided for you. The rest of the products for a delicious salad can be found in the house of any housewife or owner, and the recipe itself captivates with its simplicity. This is the base for any other canned pink salmon salad - don't be afraid to experiment and add different ingredients to your liking.

Required Ingredients:

• 1 can (250-300g) canned pink salmon;
• 1 processed cheese "Friendship";
• 3 eggs;
• Fresh parsley and dill;
• Mayonnaise for dressing;
• salt.

Cooking method:

1. Boil the eggs. Dip them in cold water, wait for the boil and then cook for 8-10 minutes. Then drain the boiling water and fill it with cold water - this way the cooled eggs will be easy to clean. Peel the eggs from the shell and rub them on a fine grater.
2. Grate the cheese on a medium grater. If you don’t have processed cheese at home, then you can use any hard cheese of medium salinity.
3. Open the canned fish, drain the liquid, and mash the pink salmon itself with a fork.
4. Mix the ingredients, seasoning with mayonnaise or sour cream - so the salad will turn out less greasy.

Garnish with chopped herbs before serving.

Recipe 2: Canned pink salmon Mimosa salad

You can not mix the ingredients of your salad, but distribute them in layers - so the salad from canned pink salmon will taste completely 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, useful for vision and general vital activity of the body.

Required Ingredients:

• 2 cans (250-300g) canned pink salmon;
• 2 or processed cheese 250 grams of cheese of any hard cheese;
• 5 eggs;
• 2 medium sized carrots;
• fresh parsley;
• red caviar for salad decoration;
• salt.

Cooking method:

1. Boil the eggs. Do this as correctly as possible by lowering them into cold water. After the water boils, mark 8 minutes and boil the eggs during this time. Then drain the boiling water and fill it with cold water - this way the cooled eggs will be cleaned easily. Peel the eggs from the shell and rub them on a medium grater, separating the yolks from the proteins. Protein mix with a spoonful of mayonnaise and chopped herbs. This will be the first layer of lettuce, and place it on a flat, large plate and level with a spoon.

2. Open the canned fish, drain the liquid, mash the pink salmon with a fork and put the second layer on top of the proteins. Spread pink salmon with mayonnaise or sour cream in a thin layer.

3. Carrots Wash, cut off the tails and cook until soft. This will take approximately 8-10 minutes. Cool and grate on a coarse grater, then lay a layer on top of pink salmon and brush with mayonnaise.

4. Rub the cheese on a medium grater and put it on top of the carrots, then brush with dressing.

5. Spread the mashed yolks on top of the carrots, brush them with a thin layer of sour cream and decorate with red caviar.

Recipe 3: Canned pink salmon salad with corn

This simple recipe is perfect not only for an ordinary table, but also for a festive feast. His secret is in the use of corn - bright corncobs will make the dish presentable, and the taste sensations will be on top!

Required Ingredients:

• 1 can (150-200 grams) canned pink salmon;
• 1 processed cheese;
• 2 eggs;
• 1 can of canned corn;
• 100 grams of black olives;
• fresh parsley;
• mayonnaise or sour cream for dressing;
• salt.

Cooking method:

1. Hard boil the eggs (cook in boiling water for 8-10 minutes). Cool, peel and rub them on a fine grater.

2. Rub the cheese on a fine grater.

3. Open the canned pink salmon, drain the liquid, and chop the fish itself with a fork.

4. Open canned corn, drain liquid.

5. Cut the olives into four slices each.

4. Mix all the ingredients, dress the salad with mayonnaise. Canned pink salmon salad with corn is ready to serve!

Recipe 4: Salad with Canned Pink Salmon with Potatoes

If it seems to you that a regular salad with canned pink salmon is not satisfying enough, add potatoes as one of the ingredients. A salad modified in this way, in terms of its nutritional value and total calorie content, can become the main dish for you and your family.

Required Ingredients:

• potatoes 3-4 pcs. medium size;
• 150 - 200 grams (1 can) canned pink salmon;
• 3 chicken eggs;
• 100 grams of green olives;
• crackers;
• sour cream or mayonnaise for dressing;
• fresh parsley;
• onion 1 piece of medium size;
• salt pepper.

Cooking method:

1. Boil the eggs. Cool, peel and cut into square pieces.
2. Boil the potatoes in their skins (cook for 10-15 minutes), cool and peel into small square pieces.
3. Chop canned salmon with a fork or knife.
4. Finely chop the olives. It is most convenient for a salad to take pitted olives.
5. Finely chop the onion, chop the parsley.
6. Mix all the ingredients, dressing them with mayonnaise or spices, and enjoy the ready-made canned pink salmon salad with potatoes!

Recipe 5: Canned Pink Salmon Salad with Apple

If you're looking for something savory or out of the ordinary, try this delicious Canned Pink Salad with 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 the aesthetic appeal of the dish, use green or yellow apples.

Required Ingredients:

• 250-300g canned pink salmon;
• 2 processed cheese "Friendship" or "Dutch";
• 2 sweet apples;
• 4 eggs;
• fresh parsley;
• sour cream for dressing;
• 1 tablespoon lemon juice;
• salt.

Cooking method:

1. Boil hard-boiled eggs, cool them and, after cleaning, finely chop; chop up the greens.

2. Rub the cheese on a medium grater.

3. Open canned fish, drain the liquid, and chop the pink salmon itself with a knife or fork.

4. Wash the apples, remove the seeds and tails and cut into small square pieces.

4. Mix all the ingredients, sprinkle with lemon juice and season with sour cream. Canned pink salmon salad with apple is ready, enjoy!

Canned pink salmon salad - secrets and tips from the best chefs

When purchasing pink salmon, it is best to choose pink salmon canned in its own juice, and not in oil. Such a fish will be more juicy, and the salad will turn out much tastier. Another secret - canned pink salmon salad should stand in the cold for half an hour or an hour - the components will interact and, having tried such a salad, you will appreciate the whole gamut of taste!

Canned pink salmon is an excellent semi-finished product that can be used to prepare numerous dishes for both everyday and festive tables. The benefits of this product more than outweigh the harm that canning does. Indeed, even in iron cans, polyunsaturated fatty acids are preserved, which are necessary to maintain the health and beauty of the human body. In addition, the calorie content of fish is very low, which allows the offal to be used as the basis for salads, meatballs and other snack dishes. Using simple recipes that include canned pink salmon, you can create real culinary masterpieces.

Mimosa from canned pink salmon

For many, conservation is more of a harm than a benefit. This statement cannot be attributed to canned pink salmon, namely to Mimosa salad, which combines a lot of different tastes. Try to cook such a dish, it turns out tender and very tasty.

Ingredients:

• 1 can of canned pink salmon;
• 6 chicken eggs;
• 1 medium potato;
• 1 head of onion;
• 130 grams of hard cheese;
• 150 low-fat mayonnaise;
• fresh greens.

The process of preparing a delicious salad "Mimosa":

1. First, boil the potatoes along with the carrots.
2. Hard boil chicken eggs. In order for the color of the yolks to be bright yellow, do not boil the eggs for more than 10 minutes. after boiling water.
3. Cool boiled foods to room temperature.
4. Peel potatoes and carrots, then grate using a coarse grater. One of the options for preparing vegetables for this salad is cutting into small cubes. It is worth choosing the method of grinding products that you like best.
5. Carefully peel the chicken eggs, then separate the protein part from the yolk. Proteins can be grated on a fine grater immediately, the yolks should be set aside and chopped just before serving the salad.
6. Now you need to chop the onion. To get rid of excessive bitterness, pour boiling water over chopped onion.
7. Drain the juice from the pink salmon and immediately put the fish on a plate. It is not recommended to store offal in cans, as toxic compounds are released during the oxidation process that are harmful to our body.
8. Mash the fish with a fork.
9. Now you can start forming the layers of lettuce.
10. First, put potatoes on the bottom of a deep salad bowl, then fish and onions. Next, lay out the carrots, proteins and chopped yolks. All layers, except for the last one, must be well greased with mayonnaise.
11. Leave the finished salad for an hour in the refrigerator for impregnation, and then decorate with fresh herbs and serve.

The calorie content of such a dish is only 183 Kcal per 100 grams.

Cutlets with rice

Few people know that extraordinarily tasty meatballs can be made from rice and canned food. You will get a wonderful dish in a hurry, cooking it at home is as easy as shelling pears.

Ingredients:

• 250 grams of canned pink salmon;
• 1 chicken egg;
• 120 grams of processed cheese;
• 75 grams of breadcrumbs;
• vegetable oil.

How to cook fish cakes with rice:

1. First, soak the rice, rinse it, and then boil until fully cooked.
2. Open canned food in iron cans, carefully drain the oil and mash the fish with a fork to a mushy state.
3. Transfer the chopped fish to the boiled rice, add the grated processed cheese here and mix everything thoroughly.
4. Separate the resulting minced fish from the sides of the bowl.
5. Pour the crackers into a deep bowl. Form oblong cutlets from minced fish, roll them in breadcrumbs.
6. Put everything in a frying pan with heated sunflower oil.
7. Fry the patties until golden brown on both sides. This will take approximately 10 minutes.
8. Remove the patties from the skillet to a plate and serve immediately.

In tomato sauce, such a dish will reveal all its taste, although the cutlets are no less tasty without it.

Vareniki

Such a dish for most housewives will be a godsend, because it is prepared quickly, and the taste is unusual, bright. Relatives will appreciate dumplings served with an unusual filling.

Dough Ingredients:

• 200 milliliters of water;
• 10 grams of salt;
• 1 chicken egg;
• Wheat flour.

Filling Ingredients:

• 480 grams of pink salmon in iron cans;
• some water;
• 1 onion;
• 40 grams of butter.

The process of making dumplings with fish filling:

1. First of all, knead the dough like dumplings. You need to add as much flour as the dough will take.
2. Wrap the finished dough with a film and leave to rest while the filling is being prepared.
3. For minced meat, natural pink salmon is first kneaded with a fork. It is advisable to remove the bones and skin beforehand. Then add some water.
4. Peel the onion and chop finely.
5. Mix all the products prepared for minced meat, add soft butter. The consistency of the filling should be similar to minced meat.
6. Roll out the dough, cut out circles with a glass. Put a teaspoon of filling on each circle, pinch the edges of the dough.

Boil dumplings for 5-6 minutes, serve in tomato or cream sauce.

Casserole with fish and rice

Natural pink salmon in oil is a universal preservation, because such fish can be used to make a wonderful casserole for dinner. Canning fish allows you to save all its useful properties, which is why such a casserole can be served not only for adults, but also for children.

Ingredients:

• 150 grams of rice;
• 1 can of pink salmon in oil;
• 150 grams of hard cheese;
• 10 grams of mustard beans;
• 50 grams of processed cheese;
• ketchup and low-fat mayonnaise - to your own taste;
• vegetable oil;
• ground pepper, dried barberry and salt.

How to cook fish and rice casserole:

1. Rinse the rice, cook until tender with the addition of dry barberry. While cooking rice, you can grate the processed cheese on a fine grater.
2. Using a fork, mash the pink salmon. Add melted cheese to the fish, as well as the required amount of mustard.
3. Mix everything thoroughly, add a little ground black pepper.
4. When the rice is fully cooked, rinse it.
5. Grease a baking dish with vegetable oil, and then evenly distribute the rice in it.
6. Next, lay out a mixture of fish, melted cheese and mustard seeds.
7. Pour everything with mayonnaise, as well as ketchup, sprinkle with chopped hard cheese.
8. Finally, sprinkle the top of the casserole with ground pepper.
9. Place the casserole in a preheated oven at 175°C. You need to cook the dish until the cheese is melted.

To prevent the dish from crumbling on plates, it is necessary to cool the casserole to room temperature.

Salad with mushrooms

Canned pink salmon can be used not only for the preparation of the classic "Mimosa", a puff salad with mushrooms tastes great. Such a dish can complement the festive table.

Ingredients:

• 1 can of pink salmon;
• 1 head of onion;
• 300 grams of pickled mushrooms;
• 3 boiled eggs;
• 1 boiled carrot;
• mayonnaise and sour cream;
• fresh greens.

Preparation of puff salad with mushrooms and canned pink salmon:

1. Cut the onion into cubes, then fry it until golden in vegetable oil.
2. Add chopped mushrooms to the onion, fry everything for 7 minutes.
3. Separate the fish from the bones, mash it well, adding oil from the jar.
4. Peel the carrots, chop with a grater.
5. Separate the yolks from the proteins, grate everything separately.
6. First, put a layer of pink salmon in a salad bowl, brush with sour cream.
7. The next layer will be mushrooms with onions, spread with mayonnaise.
8. Next is a layer of proteins and sour cream.
9. As the last layer there will be carrots smeared with mayonnaise.

Decorate the top of the salad with yolk crumbs and fresh herbs.

Fish salad "Tenderest" (video)

The recipes presented here prove that natural canned pink salmon can be used to prepare a variety of appetizers and main dishes. Prepare simple and unusual dishes, surprise your loved ones with culinary masterpieces every day.

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

How to make 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 be used. Plus pink salmon and in its versatility: all vegetables, herbs, citrus fruits, cheeses - perfectly complement this product. It is 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 chum or salmon-focused cold cut recipes can be re-focused on pink salmon. However, some options with white fish can also be painlessly modified: you can spread beets, potatoes and mayonnaise with a thick fur coat not only on herring - the salad recipe with canned pink salmon is also worthy of attention.

Mimosa

• Cooking time: 2 hours 35 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 857 kcal.
• Purpose: for a snack.
• Kitchen: home.

Among the fish salads in Soviet times, the most famous was "Mimosa" - since the 70s it has 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 is a good option to put red fish on the table, albeit a budget one, because the salad, thanks to the competent selection of components, is tasty and outwardly 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:

1. Peel potatoes, cut into quarters. Carrots after peeling into 2-3 parts (determine by their size). Pour in water, cook after boiling until soft. Salt towards the end.
2. After cooling, grate vegetables - large potatoes, finely carrots. Do not mix!
3. Hard boil eggs. Allow to cool, separate into protein and yolk. Grind with a knife or on a grater separately.
4. Remove the canned pink salmon from the jar, mash with a fork.
5. Grate the onion heads. With butter, which must first lie in the freezer, do the same.
6. Start assembly in a glass bowl in layers: onions, potatoes, mayonnaise, carrots, mayonnaise, egg white, pink salmon, butter, potatoes, mayonnaise, egg white.
7. Let the Mimosa stand for a couple of hours in the refrigerator to soak all layers. Sprinkle with yolk just before serving.

with rice

• Servings: 3 persons.
• Calorie content of the dish: 1171 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Difficulty of preparation: easy.

According to the set of components, this salad of canned pink salmon with rice is very simple. It is made spectacular by a beautiful portioned serving, the peculiarity of which will be discussed in detail, and a flavoring zest due to pickled onions. Rice is recommended to take long, those varieties that do not become porridge when cooked, and you can cook with the addition of your favorite spices. The amount of mayonnaise is determined by the chef: it only needs to soak 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:

1. Carefully rinse the rice, cook over medium heat for 20 minutes, without stirring. The ratio of cereals to water is 1:1.5. After you need to turn off the burner and leave the rice under the lid for another 8 minutes. Salt is not worth it - this will negatively affect friability.
2. Scald onion rings, chop. Pour lemon juice, salt, forget for a quarter of an hour.
3. Finely grate the cucumbers, squeeze with your hands. Grind the cheese in the same way.
4. Drain the liquid from the jar of canned fish, mash the pieces themselves, combine with onions.
5. Putting 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 lemon wedge.

With potato

• Cooking time: 50 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 1139 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Difficulty of preparation: easy.

Fish, potatoes and green onions are a traditional combination for a hearty meal. However, in a salad, these products look just as good, especially if you add spicy pickled mushrooms and a little garlic. The dish is so nutritious that nothing else needs to be cooked for it. It is recommended to fill this salad of canned pink salmon 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:

1. Bake potatoes with skins on. After cleaning, cut into cubes.
2. Finely chop the onion.
3. Mushrooms chop arbitrarily, but relatively equally.
4. Grate horseradish root and garlic cloves.
5. Remove pink salmon from jar, mash.
6. 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.
• Servings: 3 persons.
• Calorie content of the dish: 1272 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Difficulty of preparation: easy.

Nutritious, almost like a main dish, and beautiful due to the play of color - this is a pink salmon salad with rice and an egg. The chefs call this product combination a classic not only for salads: they also cook a delicious fish pie with it (you can bake this salad in batter if you wish). Bulgarian peppers are recommended to choose different colors to make the salad 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:

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

Mimosa with cheese

• Cooking time: 40 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 1727 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Difficulty of preparation: easy.

Mimosa salad with pink salmon and cheese is almost the same as the classic one, but slightly different in taste and set of components. There are no potatoes here, carrots are excluded, but outwardly it is no less beautiful. There are a couple of important rules on how to cook Mimosa salad with pink salmon. First, you need to lay out 9 layers - this is an unspoken Soviet classic. Secondly, the layout is carried out immediately in portions, otherwise when slicing you will get a hash that kills the whole attractive look 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:

1. Pour washed quail eggs with water. After boiling, cook for 6 minutes and let cool. Peel, grate the whites, crumble the yolks with your hands.
2. Chop the onion in half rings, pour boiling water for a couple of minutes - this way the excess bitterness will disappear. Squeeze with your hands, cut into small pieces.
3. Grate the cheese coarsely, mix about 2/3 of the volume with a spoonful of mayonnaise.
4. Remove the bones from the pieces of canned pink salmon, knead the fish itself.
5. Arrange the products in the salad bowl as follows: egg whites, cheese with mayonnaise, pink salmon, onions. Everything is repeated to get 9 layers.
6. Lubricate the top of the salad with mayonnaise, sprinkle with the rest of the cheese and egg yolks. Let it brew for half an hour in the cold.

with cucumber

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

This is a quick salad with canned pink salmon, which will look appropriate even on the festive 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. You do not need to dress the salad of canned salmon 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. Cheese and pink salmon, rid of excess liquid, mash with a fork, mix together.
2. Salt, add torn dill.
3. Add cucumbers cut into halves of circles, quarters of olives (half of the volume - the rest for decoration). Mix again.
4. Cover the entire surface of the salad with rings of olives, and serve immediately.

with corn

• Cooking time: 35 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 1086 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Difficulty of preparation: easy.

Light, crispy, springy - this salad of canned pink salmon with corn, celery stalks and golden corn grains just beckons. It has a low calorie and fat content, but it is very satisfying, so it can be cooked for dinner. In order to speed up the process of creating a salad, canned corn can also be taken, 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:

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

with carrots

• Cooking time: 15 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 819 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Difficulty of preparation: easy.

A simple fish salad of canned pink salmon with carrots is a frequent guest on the New Year's menu, since a set of components creates a festive mood with its appearance. A large proportion of low-calorie protein, crunchy sour apple, fresh herbs, juicy carrots and a slight zest of lemon juice give rise to an extravaganza of taste. Mayonnaise can be replaced with sour cream if you are concerned about the benefits.

Ingredients:

• a jar of canned pink salmon;
• carrots - 300 g;
• salted cucumbers - 240 g;
• crab sticks - 120 g;
• eggs - 2 pcs.;
• green apple;
• bunch of parsley;
• lemon - 1/2 pc.;
• light mayonnaise - 40 g.

Cooking method:

1. Chop the apple and cucumber into short strips. Coarsely grate carrots.
2. Boil eggs, cut into cubes.
3. Wash parsley, chop.
4. Deprive pink salmon of liquid, knead. Mix with prepared foods.
5. For dressing, beat mayonnaise with lemon juice. You can add white ground pepper here. Serve 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 a few more interesting nuances. Professionals reveal their secrets of making salads with pink salmon:

• Choose the main component correctly - this fish should be caught in the summer.
• Always try to cut foods that are approximately the same size so that they "sound" harmoniously together.
• If you don’t like canned fish because of the presence of oil, but you can’t find a natural one, put the already mashed (!) Pieces on a paper napkin and forget about them for half an hour. During this time, excess fat will be completely absorbed.
• You can compose a salad recipe from canned pink salmon yourself, given that this product is undesirable to combine with meat (excluding chicken), but it can be supplemented with seafood and other types of red fish.
• Every fish loves lemon and onion. Pink salmon, even canned, is no exception. Use these products, add lettuce leaves and small cubes of fresh cucumber for the quickest appetizer.

Video

The most favorite canned fish, for sure, among many housewives is pink salmon. She won the love of her fans due to her unique beneficial properties, low calorie content (which is very useful for those who count calories), reasonable price and noble taste. It is on the basis of this fish that you can cook a lot of options for a variety of dishes, for example, canned pink salmon salad, both in haste and requiring a longer cooking time.

Canned pink salmon salad with cheese and egg

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

Ingredients:

• canned pink salmon 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.

Ingredients are for 4-6 servings.

Cooking:

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

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

Canned pink salmon salad with cucumber

Very tender and tasty salad will appeal to everyone. Prepares no more than 20 minutes.

Ingredients:

• canned fish in oil - 1 can;
• boiled potatoes - 3 pieces;
• white onion - 1-2 pieces;
• carrots - 3 pieces;
• cucumber (fresh or pickled) - 2 pieces;
• mayonnaise - to taste;
• salt, white or black ground pepper - to taste;
• cheese, greens - for decoration.

Ingredients are for 4 servings.

Cooking:

1. Wash the potatoes, put in a saucepan and cover with water, bring to a boil. Boil in salted water for 15-18 minutes. Drain the water, cool the potatoes, peel, cut into squares, or rub on a coarse grater.
2. Wash the carrots, place in a saucepan, add water, cook until tender (about 20-25 minutes), cool, peel, grate on a coarse grater.
3. Open a jar of canned pink salmon, put the fish in a shallow plate, mash with a fork (you can add a little liquid from the jar).
4. Wash cucumbers, pat dry with paper towels, chop finely.
5. Finely chop the onion.
6. Put the prepared ingredients in layers in a deep bowl, or on a flat dish in the following order: fish, onions, cucumbers, potatoes, carrots. Season each layer with salt and pepper, add mayonnaise.
7. Decorate the finished salad with grated cheese and herbs. Place in a cool place for 1-2 hours.

This type of salad with pink salmon has been prepared by our mothers and grandmothers since Soviet times. A very easy to prepare time-tested salad that has not lost its relevance so far.

Ingredients:

• canned pink salmon - 2 cans;
• rice - 0.5 cups;
• chicken eggs - 5 pieces;
• hard cheese - 100 grams;
• onion - 1 piece;
• light mayonnaise - to taste.

The ingredients are for 5 servings.

Cooking:

• Open cans of canned fish, drain the liquid, put the fish on a clean plate and mash with a fork until smooth.
• Put the rice in a sieve, rinse under running water. Transfer the cereal to a small saucepan, pour water so that its level is 2 fingers higher than the component, put on fire, bring to a boil. After boiling water, reduce the gas to a minimum and cover the pan with a lid. Cook for about 20 minutes until all the water has evaporated. To prevent rice from sticking to the bottom and walls of the pan during cooking, after boiling, you can add 2 teaspoons of vegetable oil and a little salt to the water.
• Hard boil eggs for 10-12 minutes, cool, chop finely.
• Rub the cheese on a fine grater.
• Peel the onion and chop finely.
• Add the previously prepared pink salmon to the hot rice. In the same container, add the prepared cheese and onions, mix everything well. Add mayonnaise and mix again. We shift the finished salad into a beautiful salad bowl and serve warm to the table.

Very often, this canned pink salmon salad is placed on slices of bread and served as sandwiches for everyday or festive tables.