Salads with canned pink salmon. Cooking delicious and healthy dishes from canned pink salmon

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

Pink salmon is one of the brightest representatives of salmon fish. It is very useful, like any seafood, due to the high content of protein, healthy fats. Pink salmon is rich in P vitamins, iodine, phosphorus, chromium, sulfur and unsaturated fatty acids. It is ideal for diet food. Its calorie content is only 140 kcal per 100 grams.

Together with all the listed beneficial properties, pink salmon is very nutritious, due to its high protein content, and satisfying. A variety of pink salmon salads are very tasty. For their preparation, canned fish is most often chosen. Well-known culinary experts advise buying pink salmon canned in its own juice. She is the most juicy.

Canned pink salmon is amazingly combined with various products. Salads are quite easy to prepare and amaze with their taste properties.

How to cook canned pink salmon salad - 17 varieties

Salad of canned pink salmon "Mimosa"

This salad is most famous among culinary specialists, it is easy to prepare. It is often served as an ordinary dinner table, as well as a festive dinner.

Required Ingredients:

• Canned pink salmon - 2 cans (250-300g);
• Cheese - 250 grams;
• Eggs - 5 pcs;
• Carrots - 2 pieces of medium size;
• Mayonnaise for dressing;
• Salt.

Cooking:

1. Boil the eggs, peel them, separate the yolks from the proteins. Grate whites and yolks separately on a medium grater.
2. Peel and boil potatoes and carrots. We rub the vegetables on a coarse grater.
3. Cheese is also rubbed on a grater.
4. Open the canned fish, drain the liquid and knead the pink salmon with a fork.
5. We spread the salad in a deep plate in layers in the following order: potatoes, carrots, pink salmon, squirrels, cheese. Lubricate each layer with mayonnaise. Sprinkle the top of the salad with grated egg yolks.
6. You can also prepare a salad on a large dish, in shape or in portions for each guest. It all depends on the imagination and style of table setting.
7. Lettuce should be refrigerated for about 15 minutes. Before serving, you can decorate our salad with fresh herbs.

This recipe is perfect for a feast when guests arrive unexpectedly and there is no time for lengthy preparations. He will captivate guests with his unusualness. Thanks to the use of corn, the salad has an exquisite taste and amazing appearance.

Ingredients:

• Processed cheese - 1 pc;
• Eggs - 2 pcs;
• Canned corn - 1 can;
• Black olives - 100 grams;
• fresh parsley;
• Mayonnaise or sour cream for dressing;
• Salt.

Cooking method:

1. Boil hard-boiled eggs, peel and rub on a fine grater, without separating the whites from the yolks.
2. Grate melted cheese on a fine grater.
3. Open a jar of canned pink salmon, drain the liquid and knead the canned food with a fork.
4. Open the canned corn and drain the liquid.
5. Cut the olives into four slices each.
6. We chop fresh parsley.
7. In a large salad bowl, mix all the ingredients, add salt to taste and dress the salad with mayonnaise or sour cream of your choice. Dressing with mayonnaise will add a spicy taste to the canned pink salmon salad, dressing with sour cream - more tender and soft.
8. When serving, decorate the salad with finely chopped parsley.

Salad preparation time - 20 minutes.

The salad is very high-calorie and nutritious due to the addition of potatoes and crackers. It will become one of your favorite homemade meals.

Product set:

• Potatoes - 3-4 pcs. medium size;
• Canned pink salmon - 1 can (150-200 grams);
• Chicken eggs - 3 pcs;
• Green olives - 100 grams;
• Crackers;
• Mayonnaise for dressing;
• parsley greens;
• Bulb - 1 piece of medium size;
• Salt pepper.

Cooking:

1. Boil the eggs, peel and cut into cubes.
2. Boil the potatoes in their skins, cool, peel and also cut into small cubes.
3. Grind canned pink salmon with a fork.
4. Finely chop the green olives. If necessary, remove the bones first.
5. Finely chop parsley and onion.
6. Mix all salad ingredients, add salt and pepper.
7. Decorate the salad with croutons on top. You can use ready-made crackers or cook them yourself by frying cubes of white bread until a crust forms.
8. Our salad is ready. Bon appetit!

Cooking time - 30 min.

The salad is surprisingly simple and quick to prepare, attracts with its delicate taste.

To prepare the salad we need:

• Canned pink salmon - 1 can (200 grams);
• Chicken eggs - 2 pcs;
• Processed cheese - 1 pc (can be replaced with any soft cheese);
• Mayonnaise for dressing;
• dill greens for decoration;
• Salt pepper.

1. Boil the eggs, peel them and three on a medium grater.
2. We open the pink salmon, drain the liquid, knead the fish with a fork. Three processed cheese or a piece of soft cheese, like eggs, on a medium grater.
3. Combine the ingredients, add salt and pepper to taste. We dress the salad with mayonnaise and decorate with dill.
4. The salad looks good in bowls and laid out with the help of forms.

We are preparing a magnificent salad with canned pink salmon with the addition of an apple. An amazing combination of ingredients gives the salad a very harmonious taste. Outwardly, this salad is attractive for its color scheme of a successful combination of products.

Ingredients:

• Processed cheese - 2 pcs (optionally can be replaced with 100 grams of soft cheese);
• Sweet green or yellow apples - 2 pcs;
• Eggs - 4 pcs;
• parsley greens;
• Sour cream for dressing;
• Lemon juice - 1 tablespoon;
• Salt.

Salad preparation method:

1. Boil hard boiled eggs and cut them into small cubes or straws.
2. Grate melted cheeses on a medium grater.
3. We knead the canned pink salmon with a fork, after draining the liquid from the jar.
4. We chop greens.
5. Wash apples, remove seeds. It is important not to peel the apples. We cut into small cubes.
6. Next, mix the prepared ingredients, lightly sprinkle with lemon juice. The addition of salt is your choice. Culinary experts advise trying the salad with and without salt. Dress the salad with sour cream.
7. The sweet taste of apple is successfully combined with the tenderness of sour cream and cheese and is favorably set off by the taste of pink salmon. Bon appetit!

Cooking time - 15-20 minutes.

To prepare this salad, we need the following ingredients:

• Canned pink salmon - 1 can;
• Eggs - 2-3 pieces;
• Bulb of medium size - 1 pc;
• Steamed rice - 1/2 cup (unboiled);
• Fresh cucumber - 2 pieces of medium size;
• Mayonnaise for dressing;
• Fresh herbs for salad dressing;
• Salt.

Cooking:

• Boil the rice until fluffy and set aside.
• We boil the eggs, peel them, finely chop, without separating the protein from the yolk.
• Wash cucumbers and cut into small cubes.
• We open the canned pink salmon, drain the liquid, chop with a knife or fork.
• Finely chop the onion.
• We lay out the prepared ingredients in layers, using a special form, in the following order: pink salmon, onion, rice, cucumber, eggs. Lubricate each layer with mayonnaise. Before serving, decorate the salad with dill.
• This salad looks very good in portions according to the number of guests.

Salad preparation time - 30 minutes.

Canned pink salmon salad prepared according to this recipe will not leave indifferent even the most sophisticated gourmets.

Required Ingredients:

• Canned pink salmon - 1 can;
• Beijing cabbage - 1/2 head;;
• Cheese - 100 grams;
• Eggs - 4 pcs;
• Onion - 1 pc;
• Large cucumber - 1 pc;
• Mayonnaise for dressing;
• Salt.

Let's start preparing the salad:

1. Open the pink salmon, knead the fish with a fork and put it in a deep salad bowl.
2. Boil the eggs, peel and cut into cubes.
3. Finely chop the onion, transfer to a small salad bowl, add 1 tablespoon of vinegar and pour boiling water over it. We leave it in this marinade for a while.
4. We cut Beijing cabbage and fresh cucumber.
5. Three cheese on a fine grater.
6. Drain the marinade from the onion.
7. Mix all the prepared ingredients in a deep salad bowl.
8. We dress the salmon salad with vegetables with mayonnaise.

Salad preparation time - 15 minutes.

Ingredients:

• Canned pink salmon - 1 can;
• Pickled cucumber - 2 pcs;
• Beets - 1 piece of medium size;
• Apple - 1 pc;
• Bulb - 1 pc;
• Vegetable oil - 2 tablespoons;
• A little table horseradish
• Pepper, salt

Cooking vinaigrette with canned pink salmon:

1. Beets, boil, cool and cut into cubes.
2. We clean the apple from seeds and skin, cut into small cubes.
3. Pickled cucumbers are also cut into cubes.
4. Finely chop the onion.
5. We open a jar of canned pink salmon, drain the liquid, carefully cut it with a knife, trying not to knead it into a pulp.
6. We mix the resulting salad components in a large salad bowl, add table horseradish, salt and pepper to taste, season with vegetable oil and horseradish.
7. Our vinaigrette is ready!

Salad vinaigrette cooking time - 30 minutes.

This is a very beautiful, light and tasty salad.

To prepare this salad recipe, we need:

• Canned pink salmon - 1 can;
• Eggs - 2 pcs;
• Carrots - 1 pc;
• Onion - 1 pc;
• Green peas - 1/2 can;
• Mayonnaise for salad dressing;
• Black pepper, paprika.

So, let's start preparing the salad:

1. First, boil the carrots and eggs.
2. We clean the carrots and rub on a grater. Eggs are peeled and cut into thin strips.
3. We open pink salmon and green peas, drain the liquid from the cans.
4. Mash pink salmon with a fork.
5. Finely chop the onion.
6. Thoroughly mix all the salad ingredients, season with mayonnaise and add black pepper and paprika to taste.
7. Before serving, the salad can be decorated with fresh herbs, beautifully decorated in bowls or using portion molds.

Cooking time - 20 minutes.

This salad is designed for lovers of fried fish with onions. The salad has a very unusual homemade taste.

Ingredients:

• Canned pink salmon - 1 can;
• Boiled rice - 2 tablespoons;
• Large onion - 1 pc;
• Eggs - 3 pcs;
• Vegetable oil for dressing.

Salad preparation method:

1. Boil a small amount of rice until crumbly.
2. Finely chop the onion and fry it in vegetable oil.
3. Open a jar of canned salmon and drain the liquid. Mash the fish with a fork.
4. After such simple preparations, we mix the components of the salad, season with vegetable oil, which remained in the pan after frying the onion.
5. An incomparable and very original salad of canned pink salmon with fried onions is ready!

Salad preparation time - 15-20 minutes.

Canned pink salmon salad with Milana tomatoes

We present to your attention another recipe for canned pink salmon salad. The salad is very tender and light.

To prepare 4 servings of salad, we need:

• Canned pink salmon - 1 can;
• Fresh tomatoes - 2 pcs;
• Eggs - 3 pcs;
• Beijing cabbage - 1/2 small head;
• Onion - a small onion;
• Mayonnaise for dressing;
• Salt.

Let's start cooking:

1. Boil eggs first, peel and cut into cubes.
2. Wash vegetables in cold water. Cut the tomatoes into cubes.
3. Shred Chinese cabbage.
4. Chop the onion in half rings.
5. Cooking fish: drain the liquid from the jar and knead pink salmon with a fork.
6. Next, mix all the ingredients in a large salad bowl, season with mayonnaise, add salt to taste.
7. Our salad is ready. Simple and fast.

Cooking time: 15 min.

A very beneficial combination of ingredients in this salad makes it one of the most beloved. The salad is very tasty and nutritious.

Required Ingredients:

• Canned pink salmon - 1 can;
• Canned mushrooms - 1 can (1:1 ratio with pink salmon)
• Onion - 2 pcs;
• Carrots - 2 pcs;
• Eggs - 3 pcs;
• Garlic - 6 cloves;
• Vegetable oil for frying;
• Mayonnaise for salad dressing;
• Pepper, salt

Cooking:

This salad is laid out in layers:

1. 1st layer: drain the liquid from a jar of canned pink salmon, knead the fish and put it on the bottom of the salad bowl.
2. 2nd layer: finely chopped onion, fried with vegetable oil.
3. 3rd layer: open the canned mushrooms, drain the liquid, finely chop and put in a salad bowl.
4. 4th layer: boil the eggs, grate the squirrels on a coarse grater, peel the garlic and pass through the garlic press. Mix the eggs with garlic and gently spread on the mushrooms.
5. 5th layer: peel the carrots, three on a grater, fry with vegetable oil and spread.

Each layer is abundantly soaked with mayonnaise. Decorate the salad with finely grated yolks on top.

The cooking time for this salad is 25 minutes.

A very bright and unusual salad will surprise your guests with its exotic taste.

Required Ingredients:

• Canned pink salmon - 1 can;
• Grapefruit - 1 pc;
• Olives - 9 pcs;
• Parmesan cheese - 100 grams;
• Olive oil - 50 ml;
• Garlic - 1 clove;
• Lemon - 1 pc;
• White ground pepper;
• Salt.

Cooking method:

1. We open the canned pink salmon, drain the excess liquid from the jar, chop the fish rather coarsely with a knife.
2. We clean the grapefruit from seeds and films, divide it into slices.
3. Mix pink salmon with grapefruit slices, season with olive oil, add salt and pepper.
4. Sprinkle the salad with grated cheese on top, decorate with olives, lemon slices.
5. One of the main features of this salad is the speed of its preparation.

Bon appetit!

Salad preparation time - 10 minutes.

Salad "Marine" with crab sticks and canned pink salmon

To prepare this wonderful sea salad, we need:

• Canned pink salmon - 1 can;
• Steamed rice - 1 cup;
• Fresh cucumbers - 2 pcs;
• Crab sticks - 100 grams;
• Carrots - 2 pcs;
• Eggs - 2 pcs;
• Apple - 1 pc;
• Lemon juice - 2 tbsp. spoons;
• Mayonnaise;
• Parsley greens.

Let's start cooking:

1. Boil rice until fluffy.
2. Peel the carrots, boil and finely chop.
3. Wash fresh cucumbers thoroughly with cold water and also finely chop.
4. Boil the eggs, let them cool and cut into cubes.
5. Finely chop crab sticks. If desired, they can be replaced with crab meat in the same amount.
6. We clean the apple from seeds and cut into cubes.
7. Grind canned pink salmon.
8. Gently mix all the salad ingredients, sprinkle it with lemon juice and season with mayonnaise.
9. Sprinkle the salad with finely chopped parsley on top.

The preparation time for this wonderful salad is 15-20 minutes.

Salad "Polinka" from canned pink salmon with radish and fresh cucumbers

We present to your attention a very interesting summer salad. It's lightweight and useful.

To prepare a salad, we need:

• Canned pink salmon - 1 can;
• Radishes - 4 pcs;
• Fresh cucumber - 2 pcs;
• Eggs - 2 pcs;
• Mayonnaise for dressing;
• Green onions, dill, lettuce, parsley.

Cooking method:

1. Open the pink salmon, drain the liquid from the jar and knead the fish with a fork.
2. My radishes and cucumbers and cut into cubes.
3. Boil eggs, peel, cut into cubes.
4. Finely chop the greens.
5. We mix the prepared ingredients, dress the salad with mayonnaise.
6. Sprinkle the salad with chopped herbs on top.

Amazing vitamin salad is ready!

Cooking time: - 10 minutes.

The salad is remarkable in that, due to its consistency, it can be served in any form.

To prepare this wonderful salad you will need:

• Canned pink salmon - 2 cans;
• Potatoes - 6 pcs;
• Eggs - 6 pcs;
• Processed cheese - 2 pcs;
• Garlic - 2-3 cloves;
• Mayonnaise for dressing;

For decoration:

Olives, pickled cucumbers, carrots.

Let's start preparing the salad:

1. Pre-boil potatoes and eggs, peel and rub on a coarse grater.
2. Processed cheeses are also rubbed on a coarse grater.
3. Open the canned pink salmon, drain the liquid and mash with a fork.
4. Mix all salad ingredients in a deep salad bowl. Add garlic to this. Dress the salad with mayonnaise and mix thoroughly.
5. Next, the chef's fantasy. Salad can be laid out in the form of a snake, in portions according to the number of guests.
6. For decoration we use black olives, pickled cucumbers and carrots.

Bon appetit!

Salad preparation time - 25 minutes.

This hearty diet salad is very easy to prepare.

Ingredients:

• Canned pink salmon - 1 can;
• Carrots - 200 gr;
• Cheese - 100 gr;
• Eggs - 2 pcs;
• Onion - 1 pc;
• Sour cream - 100 ml;
• White wine vinegar - 1/2 cup;
• Olive oil - 2 tablespoons;
• Buckwheat - 100g;
• Parsley, dill for decoration;
• Salt to taste.

Cooking:

1. Boil buckwheat and cool.
2. We cut the onion into rings and pour wine vinegar. We leave for 20 minutes.
3. We clean and grate fresh carrots on a coarse grater, stew in a frying pan with the addition of vegetable oil.
4. Next, grate the cheese.
5. Boil the eggs, separate the yolks from the whites. Grate the yolks on a grater. Squirrels finely cut into cubes.
6. Finely chop parsley and dill.
7. Open the canned pink salmon, drain the liquid, remove the bones from the fish and chop with a fork.
8. Next, we line the salad container with cling film and lay out the ingredients in the following order: egg yolks, cheese, generously grease with sour cream, proteins, carrots, grease with sour cream, pink salmon, pickled onions, buckwheat.
9. We put the salad in the refrigerator for 2 hours to soak it.
10. Before serving, the salad must be turned over and garnished with herbs.

Bon appetit!

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(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.