Canned salmon salad: recipe video
An ideal quick snack is a salad with canned fish. Go for a moderate-fat product like salmon in its own juice. The dense pinkish canned salmon goes well with fresh or boiled vegetables, herbs and a variety of dressings.
This salad can be a very satisfying snack. For those who follow a low-calorie diet, it can completely replace a full meal: this dish is rich in fiber, vitamins and very healthy fatty acids.
You will need: – 4 young potatoes; – 200 g of freshly frozen green beans; – 2 eggs; – 200 g of canned salmon; – 1 bunch of green salad; – 50 g pitted olives; – 6 cherry tomatoes; – 2 tablespoons of capers; – salt.
For dressing: – 7 tablespoons of olive oil; – 2 tablespoons of vinegar; – 1 teaspoon of French mustard; – 1 tablespoon chopped parsley; – 1 finely chopped clove of garlic; – salt; – freshly ground black pepper.
Extra virgin olive oil is suitable for salad, it is the most useful and aromatic
Cook the potatoes in salted water until tender. Remove from the pot and cover with cold water to cool quickly. Pour green beans with boiling water for 5-7 minutes, then discard them in a colander. Boil the eggs.
Peel the potatoes and eggs and cut them into thin slices. Break the salmon into pieces and place in a bowl along with the eggs and potatoes. Add beans, cherry tomatoes cut in half, green lettuce, torn in large pieces.
Place the filling components in a jar with a tightly screwed lid. Shake it well, and then pour the resulting sauce over the salad. Toss it and garnish with olives and capers. Serve immediately, serving fresh white bread separately.
Winter salmon salad with rice
If you don’t have fresh vegetables on hand, or just want a richer meal, make a simple salad with rice and pickles. It can be served in a salad bowl or served in oxbows and tartlets.
You will need: – 200 g of canned salmon without liquid; – 0,5 cups of rice; – 2 strong pickles; – 1 onion; – 2 eggs; – salt; – freshly ground black pepper; – mayonnaise; – fresh parsley for garnish.
Pickled cucumbers can be replaced with pickled ones
Boil rice in salted water and refrigerate. Hard boil the eggs, peel and chop. Peel the cucumbers from seeds and chop into small cubes, cut the onion into thin half rings and scald with boiling water.
Place the salmon in a deep bowl and mash it with a fork. Add rice, onions, cucumbers and eggs. Add 2-3 tablespoons of mayonnaise and mix well. Sprinkle the prepared salad with freshly ground black pepper and garnish with parsley.