Pink salmon is a species of anadromous fish from the Salmon family. It is a valuable commercial fish. Her meat contains many vitamins, minerals, macro- and microelements, fats, omega-3s, all of these substances are very useful for the human body, so experienced housewives advise to cook soups, stews, fry, bake, smoke, salted and canned from it. This article provides recipes for canned pink salmon fish salads with rice and other ingredients.
Selection and preparation of ingredients
In order to prepare a delicious fish salad, you need to buy only high-quality, fresh, without extraneous odors, damage and signs of rotten foods. Wash and dry them thoroughly; you also need to wash and dry the cooking equipment well. When buying, special attention should be paid to canned fish., the bank should not have any swelling, dents, punctures, the packaging must necessarily indicate and well-printed the date of manufacture and shelf life of the product.
Did you know? In the wild, pink salmon spend a lot of time in salt water and less in fresh water, so the taste of its meat is significantly different from other salmon species.
Canned Pink Salmon Salad Recipes
The following are simple and tasty recipes for fish salads. For cooking according to these recommendations, special appliances or rare ingredients are not required, and from the skills in the field of cooking, only the basic ones that almost everyone has are needed.
With rice, cucumber and egg
8 servings30–40 minutes
canned pink salmon
1 can
ground black pepper
taste
Nutritional value per 100 g:
Boil rice in salted water until fully cooked, it should be crumbly, leave to cool. Hard-boiled eggs, cool, cut into small cubes and put in a deep bowl.
Open a tin can, remove the fish, remove bones and skin, grind the fillet, send to the eggs.
Then add boiled, chilled rice, mix the contents thoroughly.
Wash the cucumbers, wipe, remove the tips, cut the vegetables into small cubes, also peel the onions from the husk, finely chop, fold everything to the workpiece.
Next you need to salt, pepper, season with mayonnaise, mix well and can be served.
Before serving, it can be decorated with chopped greens of dill and parsley.
Boil rice in salted water until fully cooked, it should be crumbly, leave to cool. Hard-boiled eggs, cool, cut into small cubes and put in a deep bowl.
Open a tin can, remove the fish, remove bones and skin, grind the fillet, send to the eggs.
Then add boiled, chilled rice, mix the contents thoroughly.
Wash the cucumbers, wipe, remove the tips, cut the vegetables into small cubes, also peel the onions from the husk, finely chop, fold everything to the workpiece.
Next you need to salt, pepper, season with mayonnaise, mix well and can be served.
Before serving, it can be decorated with chopped greens of dill and parsley.Video recipe
Important! Rice for salad is better to buy in bags, because it does not stick during cooking, and it does not need to be washed, as it is processed in a special way before packing. In addition, the packaging indicates the time and method of proper cooking.
Layers with Rice and Cucumber
8-10 servings30-40 minutes
canned pink salmon
2 cans
ground black pepper
taste
lettuce
for decoration
Nutritional value per 100 g:
Boil rice in salted water until tender, cool, it should be crumbly.
Peel the carrots, grate on a coarse grater, sauté in sunflower oil for about 8 minutes.
Squeeze juice out of lemon.
Peel the onion from the husk, cut the onion into four parts, cut into thin strips, place in a bowl, sprinkle with ground pepper, pour in lemon juice, mix, leave to marinate.
Open canned fish with pink salmon, take out pieces of fish, remove all the bones from them, chop the fillet, put in a separate bowl.
Wash the cucumbers, cut into strips, place in a bowl.
Rinse dill greens, remove excess moisture, chop finely, add to cucumbers and mix.
Put washed and dried lettuce leaves on a flat plate, lay ready rice on top with an even layer, add salt, grease with mayonnaise.
Spread the fish in the second layer, pickled onions in the third, carrots in the fourth, grease, then cover the contents with dill, cover, cover, leave to soak for 1 hour.
Boil rice in salted water until tender, cool, it should be crumbly.
Peel the carrots, grate on a coarse grater, sauté in sunflower oil for about 8 minutes.
Squeeze juice out of lemon.
Peel the onion from the husk, cut the onion into four parts, cut into thin strips, place in a bowl, sprinkle with ground pepper, pour in lemon juice, mix, leave to marinate.
Open canned fish with pink salmon, take out pieces of fish, remove all the bones from them, chop the fillet, put in a separate bowl.
Wash the cucumbers, cut into strips, place in a bowl.
Rinse dill greens, remove excess moisture, chop finely, add to cucumbers and mix.
Put washed and dried lettuce leaves on a flat plate, lay ready rice on top with an even layer, add salt, grease with mayonnaise.
Spread the fish in the second layer, pickled onions in the third, carrots in the fourth, grease, then cover the contents with dill, cover, cover, leave to soak for 1 hour.Video recipe
Important! In no case should cucumbers be salted in advance, since after salting they will let in the juice and will not be crispy.
Salads of canned pink salmon with rice turn out to be very tasty and satisfying, they will certainly appeal to lovers of fish dishes, and their preparation does not take much effort, time and financial costs. They can become a favorite snack and decorate any holiday table.
