Canned pink salmon rice, what can you cook? Salad with canned pink salmon: step-by-step recipe with photos

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 dish. 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 and 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.

Canned pink salmon dishes are tasty, juicy and aromatic. This fish is popular in salads. You can prepare a delicious pink salmon salad quickly, simply, without much effort, especially if the recipe uses canned fish.

Canned pink salmon salad

Ingredients:

Natural pink salmon - 1 can
Carrots - 1 pc.
Fresh cucumber - 1 pc.
Chicken eggs - 2–3 pcs.
Mayonnaise - to taste
Salt - to taste
Green onions - 20 g
Onions - 1–2 heads
Dill - for decoration

Cooking method:

We prepare all the ingredients. Boil carrots and eggs until tender.
Open the canned food and remove the contents into a bowl. The bones are removed, and the pink salmon itself is mashed with a fork.
Chop the green onions with a knife and place them in the bottom of a glass salad bowl.
Lightly grease the top with mayoise.
Then add a generous layer of canned pink salmon. Flatten the canned food with a fork.
Fry the onion cubes lightly. Add salt to taste. Grate the boiled carrots. Pink salmon is covered with a carrot layer.
Next is a layer of fresh cucumbers. Cut the cucumbers into small cubes or thin strips.
Then a light touch of mayonnaise and an egg layer. Moreover, we will add the yolks to the salad separately from the whites, but as a decoration. The yolks are rubbed on a fine grater and distributed on the right side of the salad bowl. Squirrels are on the left. The egg layer needs to be salted.
Place the salad bowl in a cool place for 30 minutes. Canned pink salmon salad is ready

Salad with canned pink salmon

Ingredients:

canned pink salmon - 1 can
rice - 1/3 cup
eggs - 2 pcs
carrots - 1–2 pcs.
cucumber - 1 piece
green onions - 3–4 feathers
mayonnaise to taste
salt freshly ground pepper according to taste

Cooking method:

Thoroughly rinse the rice grains several times until the water clears. Then we take a pan and place the washed rice in it, fill it with water in the ratio: for one glass of rice - two glasses of water. Place the pan on high heat and cover it with a lid. We wait a few minutes, after the water begins to boil, reduce the heat to minimum and cook until tender. Then the rice should be cooled.
Boil the carrots. Peel, cut into cubes or thin strips.
Cut the cucumber into cubes or thin strips. Finely chop the green onions. Boil the eggs until cooked through. Cool then chop.
Mash pink salmon with a fork. Combine pink salmon, carrots, rice, cucumber, eggs, onions, season with mayonnaise, salt to taste, mix.
Place the salad in the refrigerator and let it brew for 6–12 hours.

Pink salmon salad with melted cheese and carrots

Ingredients:

canned pink salmon – 1 can;
chicken egg – 2 pcs.;
processed cheese – 100 g;
carrots – 0.2 kg;
fresh herbs, mayonnaise - to taste.

Cooking method:

Place the cheese in the freezer for half an hour, then grate it coarsely and leave it in the plate for a while while you prepare other foods.
Wash the carrots. Boil it without peeling and cool. Peel and cut into small cubes.
Boil the eggs for 10 minutes. Cool them by placing them under running cold water. Clean. Remove the yolks. Chop the whites into small pieces. Grind the yolks on a grater.
Open the can of canned food and drain the liquid. Place the fish in a bowl and mash with a fork. Don't forget to remove large bones.
Lay out the products in layers, covering each with mayonnaise. The first layer will be fish, the second – protein, the third – carrot, the fourth – cheese.
Finely chop the greens, mix them with chopped yolks, sprinkle on the salad.

“Tender” salad with pink salmon, squid and shrimp

Ingredients:

canned pink salmon - 1 can
crab meat - 200 g.
shrimp - or squid 250 g.
boiled eggs - 4 pcs.
mayonnaise - to taste
red caviar - for decoration

Cooking method:

Let's get all the ingredients we need. Boil the eggs until cooked. Boil the seafood mix (shrimp and squid) in salted water until tender. Peel and cut the squid into rings. slice. Crab meat cut into small cubes
Remove bones from pink salmon and mash with a fork. Set aside some of the shrimp or squid for decoration.
Peel the eggs, separate the yolks from the whites. Grate the whites on a coarse grater, set aside the yolks. Place the salad on a dish in layers, greasing each layer with mayonnaise: pink salmon - crab meat - shrimp or squid - proteins.
Garnish the finished salad with the remaining shrimp or squid and red caviar.

Salad with beans and canned pink salmon

Ingredients:

can of white beans – 200 gr.;
1 cucumber;
can of pink salmon (canned);
a bunch of any greenery;
vegetable oil;
mustard - 2.5 tsp;
ground black pepper;
salt.

Cooking method:

To prepare canned pink salmon salad, first open the white beans in the jar and drain the water. We rinse the beans under running water and place them in a salad bowl.
You can use cooked beans in the salad. Drain the water from the jar of pink salmon and mash it into small pieces with a fork.
For dressing, combine vegetable oil, pepper, salt, mustard.
Cut the cucumber into cubes and place in the salad.
The last stage is cutting the greens.
You can use any greens you have on hand. Pour the dressing into the canned pink salmon and bean salad and mix everything vigorously.
Let the salad brew for 5-7 minutes and off you go! Place in an elegant salad bowl, garnish with herbs and serve.

Mimosa salad with canned pink salmon

Ingredients:

canned pink salmon – 200 g
hard cheese – 170 g
potatoes – 250 g
chicken eggs – 4 pcs.
carrots – 200 g
onion – 80 g
full-fat mayonnaise – 200 g
dill greens – 1 bunch

Cooking method:

Boil carrots, potatoes and eggs. Vegetables separately, eggs separately. Cool and clean the prepared ingredients.
Grate boiled potatoes, carrots, hard cheese, whites and yolks into separate plates.
Place pink salmon with a small amount of oil in a deep plate. Mash the fish with a fork until it becomes almost homogeneous. Lubricate the layer with a small amount of mayonnaise.
Then add a layer of protein with sauce and grated carrots. Also soak it in a small amount of mayonnaise.
Peel the onions and chop finely. To remove excessive bitterness, pour a light vinegar marinade over the onion mixture.
Spread the onion over the carrot layer and soak in mayonnaise. Top with potatoes and then more sauce.
The sequence of layers is completed with grated hard cheese. Cover the top of the salad with mayonnaise and smooth the surface with the back of a large spoon.
Garnish the classic Mimosa salad with pink salmon and cheese with dill sprigs and grated egg yolk. Hide the dish in the refrigerator for 1–2 hours.

Cabbage with canned pink salmon

Ingredients:

250–300 g Chinese cabbage
100 g fresh cucumbers
4 boiled eggs
1 jar of canned pink salmon (240–250 g)
hard cheese - 90–100 g
1 red onion (or regular)
salt, optional pepper
mayonnaise

Cooking method:

Boil the eggs for about 10 minutes, this time is enough to prepare everything for the salad. First of all, we chop the Chinese cabbage, lightly sprinkle it with salt, crush it with our palms on the table, not too much and not for long - it quickly gives juice.
Cut the cucumber into cubes or halves of circles, chop the onion.
Place the pink salmon on a plate along with the liquid, remove the seeds and mash with a fork.
Grate the cheese (cheddar, tilsiter, Maasdam, etc.) finely.
The eggs are already boiled and cooled, all that remains is to chop them.
Add all the ingredients and add mayonnaise. Serve immediately.

Salad “Snake” with pink salmon

Ingredients:

Cheese - 150 g
Potatoes - 400 g
Pickled cucumbers - 200 g
Pink salmon - 200 g
Mayonnaise - 100 g
Parsley - 30 g
Garlic-30 g
Chicken eggs - 3 pcs.

Cooking method:

Potatoes and eggs should be boiled in advance, cooled, and peeled.
If you don’t cool them, they will turn into puree during cutting, and then the dish won’t turn out.
Grate the ingredients (potatoes, eggs, cheese) and place in a salad bowl.
Chop the fish with a fork, remove the bones, and place in the salad.
Pass the garlic through a press, mix with mayonnaise and season the salad with it.
The salad is already ready, now we will decorate it in the form of a snake.
Place the salad on a plate in a snake shape and give it the shape of a twisted sausage. This is easy to do because all the ingredients are grated and the mass molds well. Sprinkle the snake with grated egg to smooth the surface.
If you are already an expert in carving, you can lay out the snake in layers, the last of which will be a grated egg, but keep in mind that it is much more difficult to make a neatly and beautifully layered snake-shaped salad. We cut the pickled cucumbers into thin circles and put snake scales out of them. Eyes and pattern of olives.

Salad with green peas and rice

Ingredients:

Canned pink salmon 250 g
Chicken egg 2 pcs.
Canned peas 50 g
Rice 30 g
Red onion 30 g
Russian cheese 40 g
Mayonnaise 40 ml
Salt to taste
Ground black pepper to taste

Cooking method:

Place the sardines from the jar into a salad bowl. Then mash with a fork.
Boil the eggs hard, cover with cold water, cool, peel, mash with a fork or finely chop. Add to salad.
Place green peas in a salad bowl.
Cook the rice, to do this, wash it thoroughly and pour it into boiling water, stir. Cook until the rice is done. The ratio of rice to water is 1:2. Afterwards, drain the water and rinse the rice with boiled water. Cool and add to salad.
Peel, wash and finely chop the red onion. Add to salad.
Grate the cheese and place in a salad bowl. Season the salad with mayonnaise. Salt and pepper the salad to taste. Mix all salad ingredients.

Canned pink salmon and avocado salad

Ingredients:

1 avocado,
1 can of pink salmon in its own juice,
2 small tomatoes,
10 pieces pitted olives,
2 tbsp. spoons of olive oil,
1 tbsp. spoon of lemon juice.

Cooking method:

Cut the peeled avocado into pieces.
Divide the canned pink salmon in its own juice into slices.
Cut the tomatoes nicely.
Pitted green olives are also nice to cut.
Mix all. Season the salad with a mixture of olive oil and lemon juice.

The benefits and harms of salads with pink salmon

Pink salmon, like other representatives of the salmon family, is rich in valuable vitamins and minerals. It contains a component that is difficult to find in other products - vitamin PP. Our body needs it to normalize the functioning of the nervous system and gastrointestinal tract.
Other useful substances normalize the functioning of the circulatory system and take an active part in hematopoiesis. In addition, all representatives of the fish kingdom contain omega-3 fatty acids, which have a positive effect on the areas of the brain responsible for emotions.
Pink salmon should not be eaten by people who are allergic to fish or intolerant to fluoride and iodine. It should be used very carefully in case of chronic liver and gastrointestinal diseases.

How to choose canned food

First of all, carefully examine the jar. There should be no dents or rust on it, otherwise there is a risk that the fish will begin to spoil.
Give preference to those canned goods that are made near the place where the fish are caught - in the Far East. If canned food is produced near the sea, then the raw materials are used fresh or frozen, such canned food is much tastier and healthier.
Another “helper” is the production date. Choose canned food produced during the period July-September, this is when fish are caught.
Canned food should contain only pink salmon and spices (salt).
After opening the jar, pay attention to the fish itself - it should be packed tightly, the pieces should not fall apart. The color of its meat is pinkish, in no case gray or green. The taste is juicy and delicate.
The broth in which the fish is located should be transparent.

What to combine pink salmon with in salads and what to season it with

Thanks to its delicate taste and juiciness, pink salmon can be combined with many foods. For example: tomatoes, cabbage, rice, potatoes, eggs, cheese, fresh and pickled cucumbers, onions, corn, carrots. To the surprise of housewives, pink salmon is also a “best friend” for fruits; it is added to salads with grapes, apples, oranges, pineapples, and lemon.
As a dressing, you can use canned broth, mayonnaise diluted with broth or sour cream, and lemon juice.

Fish salads can always be called unusual, tasty and satisfying. This product can make dishes original and rich. You definitely need to try it and treat your family to it.

All salad options today are radically different. They can even be served at the same time and no one will suspect that they are almost the same salad. So get ready for compliments!

General cooking principles

To prepare any salad, you will need to first prepare all the ingredients. Some will need to be heat-treated, while others will simply be crushed. Grind all components equally so that they are well saturated with mayonnaise or other sauce.

"Mimosa" with canned pink salmon

Cooking time

calorie content per 100 grams

Everyone has known and loved this salad for many years. But, unfortunately, few people cook it with red fish. But after trying it just once, you can make your choice in favor of only this salad option.

How to cook:

Tip: to ensure that the components fit well on top of each other, you can first combine them separately with mayonnaise.

Canned pink salmon salad with rice

If you want a lighter version of the salad, try it with rice instead of potatoes. Also filling, but not as high in calories!

How much time - 35 minutes.

What is the calorie content - 267 calories.

How to cook:

Wash the eggs immediately and place in a saucepan.
Pour water over them and cook for a quarter of an hour from the moment they boil.
Cool the finished eggs, peel and cut into cubes.
Remove the skins from the onion, wash it and chop it with a knife.
Grind the cheese and set aside.
Rinse the rice thoroughly and place in a bowl.
Pour in the required amount of water and place on the stove.
Turn on the heat and let it boil, cook until done. This will take about twenty minutes, no more.
Open the cans of fish, place the contents in a bowl, mash everything with a fork and mix with the liquid to obtain a homogeneous mass.
Mix the finished hot rice with the fish using a fork.
Add eggs, cheese and onions and mix.
Season with mayonnaise and serve.

Tip: for satiety, you can add some mushrooms or potatoes.

Salad with potatoes and canned pink salmon

This salad will be layered, so it will look like a cake. It's rich and satisfying with the potatoes, green peas and cheese, while the onion and apple make it juicy.

How much time - 45 minutes.

What is the calorie content - 134 calories.

How to cook:

Peel the onion and wash with running water, cut into half rings.
Cut the peel off the carrots with a vegetable peeler or knife, and grate the root vegetable.
Remove the shell from the cheese and chop in the same way.
Wash the apple thoroughly, peel and grate without touching the core.
Rinse the potatoes from sand and dirt, place the tubers in a saucepan.
Fill with water to the very top and put on fire.
Let it boil, cook until fully cooked (until soft).
Drain the boiling water from the finished tubers and cool them.
Peel and grate into a separate container.
Boil the eggs until tender, cool, peel and grate.
Open the jar of fish and pour the contents into a bowl in which the puff salad will be collected.
Mash with a fork until smooth, cover with a layer of onion.
Place the potatoes on the onion and do not forget that all layers need to be coated with white sauce.
Open the peas, drain the liquid and place on top.
Cover it with a layer of carrots, eggs, apples.
At the very end, you need to grease everything with mayonnaise (both sides and top) and put it in the refrigerator for several hours.

Tip: if you want, you can use boiled carrots.

A hearty version of a fish dish with summer notes

Fresh cucumbers in a salad usually remind you of summer not only with their appearance, but also with their fresh aroma. Let's prepare a pink salmon salad with cucumbers and plunge into hot August together.

How much time - 40 minutes.

What is the calorie content - 181 calories.

How to cook:

Wash the rice under running water and pour into a clean and dry saucepan.
Place it on the stove, pour in the required amount of water and turn on the heat.
As soon as the water boils, cover the rice with a lid and cook for twenty minutes.
Peel and wash the onion, chop finely with a sharp knife.
Wash the lemon and season the onions with it, stir until thoroughly soaked.
Place the eggs in a saucepan, fill them with water and place on the stove.
From the moment it boils, cook for ten minutes.
Then cool, peel and grate.
Wash the cucumbers, remove the stems and, if necessary, remove the peel. This applies to cases where the peel is bitter.
Grate the vegetables, then be sure to squeeze out the juice, otherwise the salad will leak.
Grate the cheese too on a grater of any size.
Open the pink salmon, drain the liquid and mash everything with a fork until smooth.
Add lemon onion and mix well.
To assemble the salad, you need to first lay out the rice, then the eggs, cheese, pink salmon and then the cucumbers.
Do not forget that it is important to lubricate each layer with mayonnaise.
You can serve immediately or let the salad soak a little.

Tip: If you are serving the salad in rings, it will look really nice if you garnish each serving with some green onions.

Simple salad with fish and corn

Everyone loves sweet corn in salad. That's why we decided to add it to at least one of the salads. Having added, we realized that this salad with canned pink salmon and corn will definitely become your favorite.

How much time - 25 minutes.

What is the calorie content - 97 calories.

How to cook:

Peel the onion, rinse and cut into half rings.
Place in a bowl, add sugar and a little salt.
Pour in the vinegar and stir, let it brew for thirty minutes.
Open pink salmon and mash until smooth with a fork. There is no need to free the fish from liquid.
Wash the eggs, boil until hard in the center, peel and cool.
Cut as desired: into rings, cubes, strips, bars.
Rinse the tomatoes under running water, remove the stems and cut the fruit into slices.
Wash and peel the apple, cut into cubes, pour over citrus juice.
In a serving dish, mix tomatoes, fish, eggs, apple.
Open the corn, drain the liquid and add the grains to the other ingredients.
Drain the onion into a sieve and put it in the salad.
Add a little salt, black pepper and oil there.
Stir and serve immediately, it will be very tasty!

Tip: you can decorate the salad with quail egg slices.

To make the salad really tasty, rich and juicy, be sure to leave the liquid from the can of fish. Mash the pink salmon and combine it with the gravy, it will turn out incredibly tasty!

Instead of mayonnaise, you can add some other sauce to the salad to give it a new taste. It could even be sour cream! For a more complex sauce, use yogurt, cheese sauce, tzatziki, honey mustard, or whatever suits your taste.

Salad with pink salmon is not only tasty, but also very healthy! Fish contains many different components that every living organism needs. Therefore, it will be useful if you include one of the salads in your diet.

It is pink salmon that many chefs choose as the main product for holiday appetizers, as it goes well with other ingredients. The rest of the ingredients for a hearty canned pink salmon salad can be found in every housewife’s home, and the recipe itself will surprise you with its accessibility.

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Salad with canned pink salmon and rice

Thanks to the spectacular portioned serving, as in the photo, a prepared salad from canned food and rice can become a decoration for any holiday feast. For appetizers, it is preferable to choose long rice that does not boil too much during cooking.

Ingredients

pink salmon – 1 b.;
rice cereal – 100 g;
cucumber – 2 pcs.;
cheese – 120 g;
lemon – 1 pc.;
onion – 1 pc.;
mayonnaise - to taste.

How many calories?

Step-by-step instruction

Wash and boil the rice for 15 minutes. Next, turn off the gas and leave in the pan for another quarter of an hour.
Chop the onion into half rings. Sprinkle with lemon juice, add a little salt and leave to marinate for 20 minutes.
Cut the cucumbers into small squares.
Grate the cheese using a grater.
Remove excess liquid from canned food, mash the fish with a fork, and then add pickled onions to it.

Then you need to place the ring and lay out the prepared components in the following sequence:

cucumber;
fish;

All layers should be coated with mayonnaise. When serving, the top of the dish can be decorated with a slice of lemon.

Photo gallery

Ingredients

canned food - 1 b.;
potatoes – 3 pcs.;
egg – 3 pcs.;
processed cheese – 1 pc.;
garlic – 2 teeth;
mayonnaise - to taste.

How many calories?

Step-by-step instruction

Potatoes and eggs should be boiled. Next, rub using a grater.
The cheese also needs to be grated.
Open the jar of fish, remove excess liquid and mash with a fork.
All ingredients need to be mixed, chopped garlic added and seasoned with mayonnaise.

The appetizer is usually served in a beautiful salad bowl. However, there are options for designing such dishes in the form of snakes or in portions according to the total number of guests.

If the purchased canned food does not cause appetite due to the large amount of oil, the mashed fish should be placed on paper napkins to remove excess fat.

Video

The “Delicious Salads” channel shared its version of the appetizer.

Canned pink salmon salad with cucumber

This salad is considered an excellent snack for the summer season. It is very healthy and nutritious.

Ingredients

canned food - 1 b.;
radishes – 5 pcs.;
cucumber – 2 pcs.;
eggs – 3 pcs.;
greenery - a bunch;
mayonnaise - to taste.

How many calories?

Step-by-step instruction

The jar of canned fish must be opened, excess liquid removed and the top mashed using a fork.
Cucumbers and radishes need to be washed and cut into cubes.
Boil the eggs, peel and cut into small squares.
Wash and chop a bunch of greens.
Combine all ingredients in a salad bowl and flavor with a small amount of mayonnaise.
The top is decorated with chopped herbs if desired.

Video

Rosa Vetrov demonstrated her version of the appetizer with cucumber.

Canned pink salmon salad with carrots

Thanks to boiled carrots and apples, the layered snack tastes very soft and tender. Aroma and piquancy are achieved by adding pink salmon. It turns out tasty and satisfying.

Ingredients

canned food - 1 b.;
cheese – 120 g;
carrots – 1 pc.;
eggs – 3 pcs.;
apple – 1 pc.;
mayonnaise - to taste.

How many calories?

Step-by-step instruction

You need to open the jar of pink salmon, pour out the excess liquid and mash the fish with a fork. The resulting ingredient should be placed in a salad bowl and covered with a mayonnaise mesh.
Boil the eggs, peel and grate using a grater. Place on top of the fish and cover with mayonnaise.
Boil the carrots, peel and grate. Then distribute it over the surface of the salad and make a grid of mayonnaise.
Peel the apple and place in the next layer.
Grate the cheese and decorate the top of the salad. If desired, you can make a mayonnaise mesh on top of it.

Photo gallery

Salad with canned pink salmon and corn

This salad will decorate any holiday table. Easy to prepare, it will captivate the gathered guests with its originality, which is achieved through the use of canned corn.

Ingredients

canned food - 1 b.;
processed cheese – 1 pack;
eggs – 2 pcs.;
corn – 250 g;
olives – 12 pcs.;
greenery - a sprig;
mayonnaise - to taste.

How many calories?

Step-by-step instruction

The egg should be boiled, peeled and grated.
Also grate the processed cheese.
Open the jar with the fish, remove excess liquid and mash the pink salmon with a fork.
Grind the olives into 4 parts.
Wash the greens and chop finely.
Combine the prepared ingredients, salt and season according to the cook’s wishes with mayonnaise or sour cream. If desired, decorate the top of the snack with greens.

Video

The “Simple Recipes” channel shared its version of a snack with corn.

Canned pink salmon salad with cheese and egg

The dish will be the highlight of any special event. The salad turns out tasty and healthy, and its preparation takes the hostess a maximum of 25 minutes.

Ingredients

canned food - 1 b.;
eggs – 3 pcs.;
cheese – 120 g;
greenery - a bunch;
mayonnaise - to taste.

How many calories?

Step-by-step instruction

Open the jar of pink salmon, remove excess liquid, and mash the fish using a fork.
Boil the eggs, peel and separate the yolks from the whites. The yolks can be mashed with a fork, and the whites must be grated using a grater.
Also grate the cheese.

To prepare the appetizer, the ingredients should be placed in a salad bowl in the following sequence:

pink salmon;
protein with mayonnaise;
grated cheese with mayonnaise;
add mayonnaise to the yolk - lay out in a layer;
the top is decorated with greenery.

In order for the salad to soak well, it must be placed in the refrigerator for several hours.

The appetizer can be served in another form. Cut all the ingredients into small cubes, add salt and pepper, season with mayonnaise and decorate the salad with parsley or dill.

Photo gallery

Canned pink salmon salad with apples

The combination of canned pink salmon and fresh apple in the appetizer gives an unusual taste and original aroma to the dish. In appearance, the snack attracts with a bright combination of colors.

Ingredients

canned food - 1 b.;
processed cheese – 1 pack;
apple – 2 pcs.;
eggs – 3 pcs.;
greenery - a sprig;
mayonnaise - to taste.

How many calories?

Step-by-step instruction

Boil the eggs, peel and cut into small cubes.
Grate the processed cheese using a grater.
Open the fish, drain off excess liquid and mash the pink salmon with a fork.
Chop the greens.
Wash the apples, remove the seeds and cut into small squares.
The prepared ingredients should be sprinkled with lemon juice and flavored with mayonnaise.

Video

The “Delicious Salads” channel showed its version of an apple snack.

Canned pink salmon salad with green peas

The salad is suitable for both lunch with the family and a festive dinner. You can use canned or frozen peas.

Ingredients

canned food - 1 b.;
eggs – 2 pcs.;
carrot – 1 pc.;
onion – 1 pc.;
green peas – 85 g;
mayonnaise - to taste.

How many calories?

Step-by-step instruction

Carrots and eggs need to be boiled and peeled. Grate the carrots and cut the eggs into strips.
Excess liquid should be drained from jars of fish and green peas. Mash pink salmon using a fork.
Wash and chop the onion.
Mix all ingredients, add salt and black pepper. The appetizer is prepared, as a rule, using bowls or portioned forms.

Photo gallery

Preparing salads from canned fish is a pleasure, because preparing the main ingredient does not require effort. And the snacks turn out very tasty. Therefore, canned pink salmon salad can be prepared for a regular lunch or for a holiday table. There are many recipe options, but I will list only a few of them.

Pink salmon is a fish from the salmon family. This is a very healthy product, so it should be included in the diet more often. You can buy pink salmon not only fresh, but also canned. Canned food is an ideal base for salad. Choose pink salmon in its own juice. Fish in oil is too fatty and high in calories.

Pink salmon is not only a tasty, but also a very healthy fish. It contains a large range of minerals and vitamins, but there are few calories in pink salmon, so it is an excellent product for the diet.

Canned pink salmon salad with rice and egg

A layered salad of canned pink salmon with eggs looks festive and turns out delicious, but the ingredients used are the simplest.

2 fresh;
100 gr. round rice;
2 eggs;
70 gr. hard cheese;
150-200 gr. mayonnaise;
salt to taste.

Boil the rice in advance until cooked and add a little salt during cooking. Make sure that the cereal does not overcook. Rinse the finished rice in cold water and let cool completely.

Cut the onion into thin quarter rings. Place the onion in a bowl and pour boiling water over it. Leave for five minutes. Then drain the water. This treatment will deprive the onion of its pungent odor and bitter taste, so it will not interfere with the taste of other foods. Wash the cucumbers, cut off the ends, and grate into thin strips.

You need to lay out the salad in layers; you can use a special form for this. The first layer is boiled rice, peppered and mixed with a couple of spoons of mayonnaise. Then lay out the chopped cucumbers and apply a thin mesh of mayonnaise to this layer. Place grated cheese on top of the cucumbers. It is better to take the cheese for this salad with a salty taste, since we will not salt the cucumbers so that they do not begin to release juice. We also cover the layer of cheese with a mesh of mayonnaise.

Read also: Squash salad for the winter - 6 recipes

The next layer is prepared onions; we also pour a small amount of sauce over them. The next layer is mashed canned pink salmon. Grate the boiled eggs and mix with a small amount of mayonnaise. Place the eggs on top of the fish layer. Decorate the salad with fresh herbs.

Mimosa salad from canned pink salmon

To prepare the classic Mimosa, as a rule, you use canned saury and boiled rice. But the Mimosa salad from canned pink salmon and potatoes is no less tasty.

2-3 potatoes;
3 eggs;
1 onion;
1 carrot;
100 gr. cheese;
50 gr. butter;
mayonnaise to taste;
greens to taste.

Boil potatoes, carrots and eggs, cool and peel the products. Place the butter in the freezer to make it as hard as possible.

Chop the onion into thin quarter rings and pour boiling water over it. After five minutes, drain the water and squeeze the onion. Mix onion and canned pink salmon, mashed with a fork.

Grate the potatoes, mix with 2-3 tablespoons of mayonnaise, add salt and pepper. We spread this mass as the first layer. Then lay out a layer of fish and onions. Grate the butter on top of the fish and distribute the shavings over the surface of the fish layer.

Advice! If canned pink salmon with added oil is used to prepare the salad, then butter must be excluded from the ingredients. Otherwise it will turn out too greasy.

Cut the boiled eggs in half and remove the yolks. Grate the egg whites and sprinkle on top of the butter layer. Cover the egg white layer with mayonnaise. Next comes a layer of grated boiled carrots and a layer of cheese, each layer is covered with a small amount of mayonnaise.

Cover the top of the salad with crumbled yolks. Let the dish stand in the cold and soak (at least an hour). Then we decorate with fresh herbs and serve.

Layered pink salmon salad with potatoes

Another version of canned pink salmon salad is prepared with the addition of pickled cucumbers. The components are also laid out in layers.

1 can of canned pink salmon;
120 gr. pickled cucumbers;
100 gr. potatoes;
120 gr. carrots;
3 eggs;
1 salad onion (white or purple);
mayonnaise for dressing to taste;
salt, ground black pepper to taste.

Boil root vegetables and eggs, clean and cool the products. The products can be grated, or finely cut into cubes, as you like.

Read also: Salad with smoked sausage – 12 recipes

We lay out the chopped ingredients in layers, not forgetting to grease each layer with mayonnaise. The bottom layer is potatoes, followed by fish mashed with a fork. You should not lubricate the fish with mayonnaise; it is better to pour a small amount of liquid from a jar onto this layer. But don’t overdo it, the salad shouldn’t spread.

Place thinly sliced salad onions on top of the onions. Apply a mayonnaise mesh over the onion. Next, lay out the pickled cucumbers cut into small slices. Place boiled eggs on top of the cucumbers, cover this layer with a mesh of sauce.

The last layer is grated boiled carrots. Let the salad sit for about an hour, after which you can serve the dish. You can decorate the salad with a carrot rose, and the leaves can be made from thin slices of pickled cucumbers.

Recipe with added corn

A salad made from canned pink salmon with corn turns out delicious. Adding fresh cucumber will give the salad a fresh taste.

250 gr. canned pink salmon;
250 gr. fresh cucumbers;
3 eggs;
0.5 cups canned corn;
100 gr. mayonnaise.