The most commonly used and clearly won many hearts of canned food consumers is pink salmon. Based on it, you can cook up very original and tasty dishes that will please even the pickiest people.
In addition, this fish retains a large amount of useful substances and microelements that are necessary for the normal functioning of the human body.
Simplicity in detail: a traditional recipe
| Ingredients | Quantity |
|---|---|
| Canned pink salmon - | 0.2 kg |
| Processed cheese - | 0.1 kg |
| Eggs (pre-boiled) - | 2 pcs. |
| Greenery - | at your own discretion |
| Mayonnaise - | at your own discretion |
| Boiled carrots - | 2 pcs. medium size (if you make the salad the second way) |
| Pepper, salt - | optional |
| Cooking time: 20 minutes | Calorie content per 100 grams: 123 Kcal |
If you have never prepared dishes from such a product before, it is better to start with a simple recipe.
The preparatory stage is unpacking canned fish. Drain the liquid from them and place the pieces in a bowl.
The good thing about this recipe is that it can be prepared in two ways:
- In the first case, we simply mix all the prepared and crushed ingredients, season with mayonnaise and season with pepper and salt as desired.
- In the second case, you can make it layered. In this option, you will also need carrots, and when chopping the eggs, you need to separate them into whites and yolks. The first layer is fish, then whites, carrots, cheese, yolks. Each layer ends with mayonnaise coating. Greenery can be used only as decoration, or added between layers.
Recipe for Mimosa salad with canned sea fish
This salad, which has an incredibly beautiful floral name, is not only beautiful in appearance, but also delicious. It will require:
- Canned pink salmon – 1 b.;
- Potatoes – 2-3 pcs. (depending on size);
- Eggs – 3 pcs.;
- Onion – 1 pc.;
- Carrot – 1 pc.;
- Cheese – 0.1 kg;
- Butter – a quarter of a pack;
- Mayonnaise.
Cooking time: 35 min + 2 hours.
Calorie content: 179 kcal.
This is a layered dish, so each step needs to be soaked in mayonnaise.
Canned food needs to be opened. Remove all liquid. Place the pieces in a bowl.
Potatoes, carrots and eggs need to be boiled. We clean the finished products and cut them into small cubes. You can also grate all the ingredients. Separate the eggs: grate the yolks and whites separately. In addition, we also chop the onion and grate the cheese.
The butter must either be taken out of the freezer and grated, or taken out of the refrigerator and cut very finely with a knife.
Let's prepare the utensils in which the salad will be laid out: a wide bowl or mold will do.
Detailed instructions for laying layers:
- Step 1: mayonnaise.
- Step 2: potatoes.
- Step 3: fish.
- Step 4: Bow.
- Step 5: Oil.
- Step 6: Proteins.
- Step 7: carrots.
- Step 8: Cheese.
- Step 9: Yolks.
To soak, place the form with the salad in the refrigerator for several hours.
Rice salad with fish
This version of the dish is distinguished by its quick preparation, lack of problems and satiety. It requires:
- Canned pink salmon – 200 g;
- A pair of eggs;
- Rice – 3-4 spoons;
- Onion – 1 pc.;
- Cheese – 40-50 g;
- Mayonnaise;
- Salt;
- Greenery.
Cooking time: 30 min.
Calorie content: 118 kcal.
Open the canned food and drain the liquid. Place the fish pieces and mash them with a fork.
Eggs and rice must be boiled first. It is best to choose long-grain rice, which does not overcook and is always crumbly. It needs to be washed several times under running water and then boiled.
Cut the onion into small pieces. We use a grater to grate cheese. Eggs are cut in the same way as onions. Finely chop the greens (parsley is best, although you can choose any plants according to your preferences).
Mix all the ingredients. Add mayonnaise, herbs, salt.
Canned fish and potatoes - an interesting combination
Many people prefer to eat very filling salads, which are both an appetizer and a main dish.
To make such a dish with pink salmon, you will need the following ingredients:
- Can of canned food;
- Potatoes – 3-4 pcs. (depending on the size of the tubers);
- Eggs – 3 pcs.;
- Green olives – 0.1 kg;
- Crackers;
- Sour cream or mayonnaise;
- Parsley;
- 1 medium sized onion;
- Salt and pepper according to preference.
Cooking time: 25 min.
Calorie content: 135 kcal.
Eggs and potatoes must first be boiled. After they have cooled, peel and cut them.
After this, you can start opening canned food. Drain the liquid and chop the fish.
Olives can be cut into rings or simply into very small cubes. If they have seeds, remove them.
The onion and parsley need to be finely chopped.
Mix all the ingredients and season with the chosen dressing. Add spices and salt according to your preferences.
. Read on for the most interesting cooking methods that you will enjoy.
Salad "Obzhorka" made from beef. Read, as well as other salad options that are very easy to prepare.
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Unusual tandem: pink salmon with apples
Many people do not understand the combination of meat or fish products with fruits. However, for connoisseurs of such tastes, such a salad will come in handy; moreover, it is very easy to prepare and will take at most a third of an hour. It requires:
- 1.5 cans of canned pink salmon;
- Processed cheese – 2 pcs. (Friendship, Dutch or other);
- A couple of apples;
- Eggs – 4 pcs.;
- Parsley;
- Sour cream;
- Lemon juice – tablespoon;
- Salt.
Cooking time: 25-30 min.
Calorie content: 138 kcal.
The eggs must first be boiled and cooled.
Canned food needs to be opened and the liquid drained. Thoroughly peel the apples from the core and stems.
You need to chop boiled eggs, pieces of pink salmon, cheese, apples and parsley.
Cooking tricks
Salads are very easy to prepare and generally do not require much time. However, every housewife has a couple of aces up her sleeve when it comes to certain aspects of cooking.
For example, if you need to add onions to salads, it is best to choose a salad variety. If this is not possible, then you can take a regular one, but do one operation with it: chopped onions must be scalded with boiling water before adding to the dish. Then it will lose excess bitterness, which could overwhelm the taste characteristics of fish and other components.
Many salads contain eggs as an ingredient. In this case, the yolk usually acts as the last decorative layer. Few people know, but the ugly gray film on the yolk appears due to the fact that they are overcooked. Therefore, when boiling eggs, it is best to set the timer.
In order for salads to keep their shape well (this mainly applies to those dishes that are stacked in layers), it is necessary that all components be at approximately the same temperature.
Bon appetit!
Canned pink salmon salad is a dish for lovers of original fish appetizers who do not tolerate too intricate and complex recipes. The treat is prepared simply from simple and affordable ingredients, and the taste surpasses many exquisite culinary creations.
How to make a salad from canned pink salmon?
Canned pink salmon fish salad can be decorated in layers or by simply mixing the ingredients.
- Canned food can be used in oil, with added oil or in its own juice. Depending on the requirements of the recipe, first get rid of the liquid or knead the fish slices together with oil (juice).
- As an accompaniment to canned fish, boiled, pickled or raw vegetables, fruits, mushrooms, eggs, cheese or other suitable ingredients are used.
- Puff versions of the appetizer are left for additional soaking for several hours and only then served.
Salad "Mimosa" from canned pink salmon
“Mimosa” is a salad with canned pink salmon, which can be served with dignity as a treat for guests, ultimately receiving a lot of flattering reviews. Before use, the onion is simply steamed with boiling water for 10 minutes or marinated with the addition of vinegar, sugar and salt, and then squeezed out of the excess marinade mixture.
Ingredients:
- pink salmon – 1 can;
- eggs – 3 pcs.;
- potatoes – 3 pcs.;
- carrots – 1 pc.;
- onion – 1 pc.;
- cheese – 100 g;
- butter – 50 g;
- salt, mayonnaise.
Preparation
- Boil, peel and grind potatoes, carrots, egg whites and yolks separately.
- Grind cheese and frozen butter.
- Place in layers, smearing with mayonnaise, potatoes and fish, onions and butter, egg whites and carrots, cheese and yolks.
- Leave the puff salad with canned pink salmon to soak for several hours.
Salad recipe with canned pink salmon and rice
An equally appetizing and tasty canned pink salmon salad is obtained when prepared with crumbly rice and fresh cucumbers. You can pickle onions with apple cider vinegar or lemon juice, adding a little sugar or honey and chopped dill for aroma and piquancy if desired.
Ingredients:
- pink salmon – 1 can;
- eggs – 3 pcs.;
- cucumbers – 3 pcs.;
- rice – 0.5 cups;
- onion – 1 pc.;
- cheese – 150 g;
- lemon – 0.5 pcs.;
- salt, mayonnaise.
Preparation
- Boil rice and eggs until tender.
- Grind cucumbers, cheese and onions.
- Sprinkle the onion slices with lemon juice and leave for 15 minutes.
- Mash the fish with a fork.
- Prepare a salad of canned pink salmon with rice, laying the prepared ingredients in layers, coating each with mayonnaise.
Salad with canned pink salmon and potatoes
A simple salad of canned pink salmon with potatoes can be prepared as a light but satisfying appetizer for dinner or as an addition to the main course. Canned green peas will add additional flavor notes to the salad, which can be replaced with beans or even corn if desired.
Ingredients:
- pink salmon – 1 can;
- eggs – 2 pcs.;
- potatoes – 3 pcs.;
- canned peas – 100 g;
- dill and green onions – 0.5 bunch each;
- salt, mayonnaise.
Preparation
- Boil the potatoes in their skins, peel and cut into cubes.
- Chop boiled, peeled eggs in the same manner.
- Chop the greens and add them to the prepared ingredients along with the fish mashed with a fork.
- Season the canned pink salmon salad with mayonnaise, salt, mix and serve.
Salad with canned pink salmon and carrots
Salad with canned pink salmon – a recipe that can be made with carrots fried in oil. The presented option involves the use of fried mushrooms as an additional ingredient, instead of which it is allowed to use pickled, canned or replace them with other components.
Ingredients:
- pink salmon – 1 can;
- eggs – 3 pcs.;
- carrots – 3 pcs.;
- mushrooms – 300 g;
- onions – 2 pcs.;
- garlic – 3 cloves;
- lemon – 0.5 pcs.;
- salt, mayonnaise, vegetable oil.
Preparation
- Separately fry the grated carrots, chopped mushrooms and onions until soft and cooked.
- Boil, grind the eggs, mash the pink salmon with a fork.
- Finely chop the peeled garlic and mix with carrots.
- Place the fish and other prepared ingredients in a mold, coating with mayonnaise.
- Leave the puff salad made from canned pink salmon for 2-3 hours in the refrigerator for soaking.
Salad with canned pink salmon and corn - recipe
You can prepare a delicious salad from canned pink salmon by adding corn to the appetizer. The sweetness of such canned food will add new flavor notes and turn a laconic dish into a more refined and unusual one. The freshness of the cucumber and the piquancy of parsley, dill, and green onions will be in place.
Ingredients:
- pink salmon – 1 can;
- eggs – 3 pcs.;
- fresh cucumbers – 2 pcs.;
- canned corn – 200 g;
- dill, parsley and green onions – 20 g each;
- salt, mayonnaise.
Preparation
- Pink salmon without juice is broken into medium-sized pieces with a fork.
- Chop cucumbers into cubes or strips.
- Boil, peel and chop the eggs, chop the greens.
- Combine the ingredients in a common salad bowl, adding corn.
- Season the salad of canned pink salmon with corn with mayonnaise, salt, and mix.
Salad with crab sticks and canned pink salmon
Canned pink salmon salad turns out festive in appearance and tastes amazing when prepared with crab sticks. Layering the ingredients in layers will ensure an impressive presentation of the snack, which can easily be turned into a real culinary masterpiece by decorating it with patterns of eggs, boiled vegetables and herbs.
Ingredients:
- pink salmon – 1 can;
- eggs – 2-3 pcs.;
- carrots – 1 pc.;
- olives – 10 pcs.;
- crab sticks – 5-7 pcs.;
- dill, parsley;
- salt, mayonnaise.
Preparation
- Boil the carrots until almost done, hard-boil the eggs, and grate them separately.
- Finely chop the olives, crab sticks and herbs.
- Place crab sticks, grated carrots, fish, olives, eggs and herbs on a dish with a ring or in a bowl covered with film. Each layer is coated with mayonnaise.
- Place canned pink salmon in the cold for several hours and decorate before serving.
Salad with canned pink salmon and mushrooms
As an option, a salad of canned pink salmon in its own juice can be prepared with, which for richness and at the same time delicacy of taste, pre-fry with onions in oil. Instead of traditional mayonnaise, sour cream mixed with a small amount of mustard is suitable for impregnation.
Ingredients:
- pink salmon – 1 can;
- eggs – 3 pcs.;
- carrots – 1 pc.;
- pickled mushrooms – 300 g;
- onion – 1 pc.;
- greenery;
- salt, mayonnaise, butter.
Preparation
- Mash the fish with a fork.
- Boil and chop the carrots.
- Fry the onion until golden.
- Add chopped mushrooms and fry for 7 minutes.
- Place the prepared ingredients in random layers, ending with eggs, coat each layer with mayonnaise.
Salad of canned pink salmon and pickled cucumbers
Canned pink salmon salad with cucumber is a savory version of an appetizer in which all the ingredients harmoniously complement each other, creating a dish that is excellent in all respects. The layers can be arranged in any order; the eggs can be crushed whole or pre-divided into whites and yolks.
Ingredients:
- pink salmon – 1 can;
- eggs – 3 pcs.;
- carrots – 120 g;
- potatoes – 120 g;
- pickled cucumbers – 120 g;
- onion – 60 g;
- salt, pepper, mayonnaise.
Preparation
- Boil potatoes, carrots, eggs, cut into cubes or grate.
- In the same way, chop pickled cucumbers and onions.
- Mash the fish with a fork.
- Place the prepared ingredients in the mold, coating the layers with mayonnaise.
- Leave the salad to soak for several hours.
Avocado salad with canned pink salmon
With canned pink salmon and avocado - a godsend for a healthy diet or the diet of those who are watching calories. Here it is preferable to use fish in your juice without oil. Pasta is suitable from durum wheat, holds its shape well, is dense in texture, and avocados are ripe and soft.
Ingredients:
- pink salmon – 0.5 cans;
- pasta – 200 g;
- cherry – 300 g;
- olives – 100 g;
- avocado – 1 pc.;
- oil – 40 ml;
- lemon juice – 1 tbsp. spoon;
- salt, pepper, herbs.
Preparation
- Peel the avocado and chop the pulp.
- Boil the pasta and cool.
- Chop the olives and cherry tomatoes, break the fish into pieces.
- Place the ingredients on a dish with herbs, pour over a dressing of oil and lemon juice.
Canned pink salmon salad with apple
A delicious salad of canned pink salmon with apple and cucumber can be seasoned with a mixture of soy sauce with kefir or natural yogurt. The calorie content of the snack is relatively low, which allows it to be used in a diet. Salt the dish to taste, taking into account the presence of salt in soy sauce.
Ingredients:
- pink salmon – 1 can;
- eggs – 2 pcs.;
- fresh cucumber – 1 pc.;
- apple – 1 pc.;
- cheese – 100 g;
- onion, parsley;
- yogurt and soy sauce - 2 tbsp each. spoons;
- salt pepper.
Preparation
- Boil, peel and chop the eggs.
- Grind cucumber and peeled apple in the same manner.
- Grate the cheese and chop the herbs.
- Dress the salad with canned pink salmon and cheese with a seasoned mixture of soy sauce and yogurt.
Salad with canned pink salmon and tomatoes
You can cook canned pink salmon with fresh tomatoes. Additional flavoring properties will be provided by medium-sized celery stalks and spicy capers, which, like other ingredients, require medium-sized cutting. Instead of salad onions, you can take green feathers.
There are recipes that are easy and quick to prepare; canned pink salmon salad is one of those. It is more suitable for a quick snack than for decorating the table, but in taste and health it is not inferior to other red fish dishes.
Recipe: “Canned pink salmon and tomato salad”
It happens that you have neither the strength, nor the desire, nor the products to prepare dinner. If so, this recipe is for you. It is very easy to prepare, and at the same time it is quite filling.
- Canned pink salmon – 1 can
- Tomatoes -2 pcs.
- Onions\green onions – 25\25 gr.
- Capers – 25 gr.
- Celery -50 gr.
- Mayonnaise - to taste 10-20 g.
- Spices - to taste
Preparation:
- Place the fish in a bowl and knead thoroughly. Add capers.
- Finely chop the onions and green onions. Pour into a dish.
- Cut tomatoes and celery into small slices. Add to salad.
- Season with 1-2 tablespoons of mayonnaise. Pepper and salt to taste. Mix.
Salad of canned pink salmon with tomatoes is ready. The dish may be simple in appearance, but it can be a complete dinner. And if you add some imagination and decorate it, for example, with olives and lemon slices, then you can invite guests to the table.
Recipe: “Layered Canned Pink Salmon Salad” 
This recipe is much more complicated than the previous one, but it looks more appetizing and deserves the title of a complete dish. It is very nutritious and will look good both on the dinner table and on the table with alcohol.
Products needed for the recipe:
- Canned pink salmon – 1 can
- Carrots - 1-2 pcs.
- Chicken egg - 3 pcs.
- cheese - 100 g.
- mayonnaise – 50g.
- Spices - to taste
Preparation:
- Open the can of canned pink salmon and immediately drain the liquid.
- Place the fish in a bowl and knead thoroughly. Grease with a small amount of mayonnaise.
- Boil the eggs, separate the yolks from the whites. Grate three egg whites and place them on top of the pink salmon.
- Three carrots, preferably smaller ones. Lay out the next layer. Grease with a small amount of mayonnaise.
- Grate the cheese on a coarse grater. Add to the dish. Grease with a small amount of mayonnaise.
- Sprinkle grated yolks over everything.
- Decorate the dish with herbs and olives.
This recipe is suitable for those who are tired of vegetable and meat dishes, but at the same time have a love for salads like “Herring under a fur coat” and “Mimosa”. They are very similar in recipe, but each is unique. Try it, maybe you will become the next fan of canned pink salmon.
Recipe: “Goldfish”
Interesting and very beautiful salad. It will appeal to both children and any adult. It’s very different from all similar dishes, I don’t even know what to compare it with.
Products needed for the recipe:
- Canned pink salmon – 1 can
- Cheese – 150g.
- Boiled egg – 5 pcs.
- Onion – 1 onion.
- Crackers – 2 packs
- Green onions
- Mayonnaise
- Greenery
Preparation:
- Finely chop the onion, pour boiling water over it (remove the bitterness).
- Cook chicken eggs. Separate the yolks. Grate the whites and yolks separately.
- Three cheeses on a coarse grater. Finely chop the green onions.
- Open the canned pink salmon. Drain the liquid. Mash the fish with a fork.
- We crush one pack of crackers or finely break them.
- First – whole crackers, onions, mayonnaise
- Second – crushed pink salmon mixed with mayonnaise, broken crackers
- Third - grease a little with mayonnaise, green onions, broken crackers, grated cheese mixed with mayonnaise
- Fourth – whole crackers, grease with a little mayonnaise, sprinkle with grated yolks.
Next, let the salad soak. Place in the refrigerator for 2 hours. After the time has passed, we take out the finished dish. If desired, you can decorate with fresh herbs. 
Important points:
1. Broken crackers should be in the central layers, because there they will be well soaked in the sauce.
2. Whole crackers are the “framework” of the salad; they must be present in the first and last layers.
3. Monitor the amount of mayonnaise so that the dish does not fall apart, but at the same time is not dry. If it still turns out a little dry, it makes sense to leave the dish on the table for about an hour, allowing it to soak better.
4. Literally a couple of cloves of grated garlic added to mayonnaise will absolutely change the taste of the dish. If you like it spicy, this is your option.
The “Goldfish” salad will fit harmoniously into any feast. But still, it is more of a festive dish, especially suitable for a young audience. The only downside is its calorie content, which is due to mayonnaise and eggs. Although most salads on our tables suffer from this drawback. Eat for your health, but in moderation, then any treat will only be beneficial.
Pink salmon– a favorite among canned fish of the salmon family. This is what many chefs choose if they want to prepare a salad with canned fish. We will cook canned pink salmon salad- very simple, tasty and nutritious. The whole secret is in a successful combination of ingredients. Their ratio is very easy to remember: all ingredients are added in equal quantities and seasoned with mayonnaise.
Ingredients
- Canned salmon 200 g
- cucumbers 200 g
- boiled rice 200 g
- eggs 4 things.
- mayonnaise 100 g
This pink salmon and rice salad recipe optimally balanced and easy to remember.
Instead of pink salmon, you can use any other canned salmon family: salmon, chum salmon, sockeye salmon, coho salmon. Canned fish from the salmon family retains many useful substances and vitamins, so salads with it are not only very tasty, but also healthy.
With this amount of ingredients, the output is about 900 g of salad.
Preparation
We prepare all the starting products for the salad. 
You need to boil the rice, but how much rice should you take to get 200 grams of boiled rice? The question is complex and highly depends on the rice itself. I boiled the steamed one and took 80-90 g of “raw” rice. So, let the rice boil (see the cooking time on the package) and while it is cooking we deal with other products. Boil the eggs. I usually cook for at least 10-12 minutes (after the water boils) so that the yolk is well cooked. There are five eggs in the photo, because one egg was boiled for the cat. 
Place the pink salmon in a bowl and mash the fish with a fork. We leave the liquid in the jar; it is not needed in the salad. 
Let the cooked rice cool and place 200 g of rice in a bowl with the pink salmon. 
Cut the eggs into small cubes and add to the bowl. 
Cut the cucumbers into small cubes and add to the bowl with the fish, rice and eggs. Mix. 
Season the salad with mayonnaise, mix and put it in the refrigerator for an hour or two. The salad will infuse, the ingredients will become friends with each other and when served you will get the rich taste of a real fish dish. 
Salad with pink salmon, rice and cucumbers ready. When serving, do not forget to place a sprig of parsley next to it; this will have a beneficial effect on the overall perception of the salad. Salad with pink salmon is always delicious. Bon appetit! 
Those who like to enjoy tartlets can use them. Salad with pink salmon and rice will not suffer from this. 
Canned fish is most often used to prepare this dish. Quite rarely, people who are looking for pink salmon salad recipes have in mind that same red fish, salted, smoked or marinated. It has a specific taste and is not suitable for every salad - canned fish is another matter. You can use it to mix up Mimosa and any other popular holiday snack.
The five most commonly used ingredients in pink salmon salad recipes are:
Our housewives most often go in search of fish salads on the eve of holidays such as New Year or March 8th. Because it’s simple, without any special tricks, and it adds a lot of variety to a table that already has something meaty or dietary. It is better to take canned pink salmon in oil rather than in its own juice - as many years of practice have shown, many housewives agree that the former tastes better in salads.
The oil must be drained from the jar - some of it will still remain on the fish, there’s no getting around it. But it won’t be enough, and its taste will even add “charm” to the fish. This pink salmon goes well with any other salad ingredients: vegetables, boiled or raw, cereals, legumes, herbs.
It is worth paying tribute to salad recipes with fresh or smoked pink salmon. There are not as many of them as with canned food, but their taste is very bright and memorable. And if you are lucky enough to find a successful combination of products, you will cling to it (that is, cook) for a long time. Almost all of them are designed to be served for the holidays, suitable for fasting (where fish is allowed), and dietary restrictions.
Five of the lowest calorie pink salmon salad recipes:
By the way, another good thing about canned pink salmon salad is that it can be wrapped in pita rolls and used as a filling for tartlets, canapés and other cold appetizers. Because the viscous filling is less likely to fall apart or fall out.
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