The pink salmon is one of the most common representatives of noble salmon, mainly in the cold waters of the Pacific and the Arctic Ocean. Pink salmon is a small delicious fish with a characteristic shade of flesh, a delicacy. Gorbushu harvested in various ways, including, and canned industrially.
From pink salmon canned in its own juice, you can prepare delicious fish salads. Pink salmon in tomato filling is good for soups, for salad is not suitable.
Recipe for a simple salad from canned pink salmon
This dish is prepared quickly, which is especially remarkable if you need to quickly prepare a good snack.
Ingredients:
- pink salmon (canned food) - 1 standard pot;
- chicken egg - 2 pcs .;
- fresh young cucumber - 1 piece;
- radish - 5-8 pcs. (or daikon - 1 small root crop);
- bow green - 8 feathers;
- greens of wild garlic, dill and other;
- vegetable oil;
- lemon.
Preparation
Eggs shall be hard-boiled, chilled, cleaned and chopped with a knife, as well as onions and the rest of the greens. We slightly stir the pink salad with a fork. Cucumber narezhem longitudinal small slices, radish - circles (daikon - better on the grater, or use a chopper). We mix everything in a salad bowl and pour it with butter and lemon juice (3: 1 ratio).
To make the same salad more satisfying, add 1 cup of boiled friable rice or 1 can of canned colored beans (the sauce should be drained, the beans should be washed with boiled water).
To give the same salad a Pan-Asian flavor, we use soy sauce and sesame oil for dressing.
Puff salad from canned pink salmon
Ingredients:
- pink salmon (canned food in its own juice) - 2 cans;
- fresh oyster mushrooms or mushrooms - about 300 g;
- onion - 1 piece;
- vegetable oil for frying;
- cucumber young green - 2 pcs .;
- unfertilized potato - 5 pcs .;
- olives without pits - 8 pcs .;
- chicken egg - 4 pcs .;
- cheese is hard - about 250 g;
- green vegetable garden;
- mayonnaise.
Preparation
Let's open a jar of pink salmon, stir the fish with a fork. Potatoes shall be cooked in any convenient way, finely cut or squeezed into a large grater. Mushrooms and onion, chopped relatively finely, lightly fry and lightly blown. Cook hard-boiled eggs, clean and cut with a knife, cut cucumbers into long small slices, olives - circles, cheese three on a grater.
We build a salad on a dish layers:
- First, a layer of grated potato mixed with onions and mushrooms, we make a "net" pattern from mayonnaise on top, lubricate with a spatula.
- On top of the second layer we spread canned pink salmon and again cover with mayonnaise.
- The next layer is a chopped egg and cucumber, on top - mayonnaise.
- Plentifully sprinkle a salad with grated cheese, decorate with circles of olives and greens.
Salad from canned pink salmon with broccoli, pumpkin and pear
Ingredients:
- pink salmon (canned food) - 1 pot;
- broccoli or cauliflower - 300 g;
- pumpkin muscatine - 200 g;
- pear autumn yellow juicy, but not soft - 2 pieces;
- pepper sweet Bulgarian red - 1 pc .;
- vegetable oil;
- garlic;
- red hot pepper;
- vegetable oil;
- lemon;
- vegetable greens.
Preparation
We'll cut the pink salad with a fork. Broccoli we will disassemble into separate kocheshki and we blanch, that is, we will fill in with boiling water for 5-8 minutes, then we will salt water. We cut the pear into small slices and immediately sprinkle with the juice of the lemon so that it does not darken. Pumpkin grated on a grater for Korean carrots. We will cut the sweet pepper into strips. Greenery chopped.
We will combine everything in a salad bowl.
Prepare the fill: with the garlic pressed, fill the butter, add lemon juice, season with hot pepper. Pour the salad and stir.
Salads from canned pink salmon can be served under a light unsweetened wine or spirits.