Salad for oven-baked, grilled fish. Recipe with rice, side dish potatoes, avocado, orange. Photo

It is very important to choose the best side dish for fish dishes. Typically, chopped vegetables are used for this. However, all this can be presented in the form of salads, which will emphasize the juiciness of the fish.

One of the successful salads is easy to prepare and goes well with boiled, fried and stewed fish meat. To prepare it you need the following ingredients:

a glass and a half of rice
package of crab sticks (100 gr.)
can of canned pineapple
three boiled eggs
spices, herbs and salt
mayonnaise
olives.

The cooking process consists of three stages:

First, you need to boil the rice and finely chop all the ingredients. Add eggs, crab sticks, pineapples and herbs to the boiled rice. Salt and pepper.
For lovers of a piquant taste, you can add onions, which are pre-chopped and fried.
Chopped olives are added to the resulting mixture. A few pieces can be left to decorate the appearance of the dish. The dressing is mayonnaise, which is added to taste (depending on the desired consistency).

Another complex side dish for fish can be various combinations of potatoes with boiled peas, beans or one of the types of cabbage.

For complex side dishes, not only fresh vegetables can be used, but also pickled, pickled, fried, stewed and pickled.

The range of vegetables that can be used in salad side dishes is quite wide. These are almost all vegetables growing in local gardens. The main condition when creating side dishes is to think about the combination of vegetables with each other.

The simplest recipe

Tomatoes and cheese go well with different types of fish. Therefore, these are the ingredients that are included in the simplest snack discussed. If the treat is not prepared during the season of fresh vegetables, then it is better to take not tasteless large tomatoes, but sweet miniature cherry tomatoes. In summer and autumn, the appetizer will be delicious with pink tomatoes.

What ingredients will you need?

For the dish you need to take:

cherry – 8-10 pcs. (or 1 large ripe tomato);
mozzarella – 80-100 g;
olive oil – 35-40 ml;
mustard beans - 1 tsp;
pepper.

If desired, you can add salt to this dish. For example, if there is not enough of it in baked fish. Salt is poured into the butter sauce.

Step-by-step cooking process

The cooking process includes several stages:

All tomatoes specified in the recipe must be washed and dried using paper towels. It is enough to cut the cherry in half or cut each into 4 parts (this depends on the size of the tomatoes). If a large tomato is used, it will need to be chopped into slices.
Mozzarella can be cut as desired. If it is purchased as a whole large piece, then in small cubes. If you choose filling mini-balls, it will be enough to cut each one in half.
To prepare the sauce, you need to combine olive oil, grain mustard and pepper. You can also use salt and additional spices at this stage. For example, oregano sauce and granulated garlic will fit well.

All that remains is to mix all the salad ingredients prepared above and pour the dressing over them. Afterwards, you can immediately serve the treat to the table.

What can I add?

It’s delicious to add any greens to this snack option. For example, arugula, spinach, Italian salad mix, parsley are suitable. You can use one of the listed ingredients or take the mixture straight away.

Rules for serving dishes, decoration

Serve the salad immediately after mixing the ingredients and adding the sauce. This snack looks most impressive in a transparent glass container. The treat will go well with any fried or baked fish. For example, with pink salmon, hake, pollock.

For fish baked in the oven

A salad for fish baked in the oven with lemon juice or any sauces should be prepared with a lot of vegetables. And for satiety, you can add cheese to the treat. The prepared salad will be a light but nutritious side dish for baked fish.

What ingredients will you need?

For the dish you need to take:

tomatoes and cucumbers – 2 pcs.;
green pepper – 1 pc.;
feta cheese – 270-300 g;
olives – 8-10 pcs.;
dried oregano – 1 tsp;
red onion (sweet) – 1 pc.;
olive oil, salt.

Goat or sheep milk cheese is ideal for this salad. Feta has a dense consistency and slight sourness. But feta cheese is too salty for this treat (it can overpower the taste of fresh vegetables). Therefore, it is worth replacing feta with it only in the most extreme cases.

Step-by-step cooking process

The cooking process includes several stages:

You need to start the process by processing vegetables. They are thoroughly washed and dried with regular or paper towels.
You will need to remove the dark green skin from the cucumbers. It is cut off in a thin layer using a sharp knife. Prepared cucumbers are cut into semicircular slices. Afterwards they go into a wide, deep salad bowl, which is good for mixing products.
Tomatoes (already dried) should be cut into large slices. If cherry tomatoes are used, they must be chopped into 2 or 4 parts. Afterwards, the resulting tomato pieces are poured into the cucumbers.
It is best to stir vegetables during the process with your hands. In this case, you need to water the food with a small amount of vegetable oil.
Sweet green peppers will need to be removed from the stem and seeds. The membranes are also cut out from the pod. The remaining part should be chopped into large or medium cubes/sticks.
The red, peeled onion will need to be cut into thin half rings. Afterwards, divide directly with your hands into thin petals.
At the next stage, the pieces of pepper and onion are transferred to the rest of the vegetables in the bowl.
You should first remove the pits from the olives. To do this, you need to crush each one with the flat side of a knife and remove the middle. But the easiest way is to buy already pitted olives. They are poured into vegetables.
Dense fresh feta must be cut. It is optimal to make rectangular small slices about 1 cm thick. Since the cheese can stick strongly to the knife blade, it should be pre-moistened with warm water.

The article provides examples of delicious salads for oven-baked fish.
When serving the treat to the table, it is laid out on portioned plates. Top with slices of cheese and sprinkle with salted olive oil mixed with dried oregano.

Rules for serving dishes, decoration

Serve the prepared salad with baked fish immediately. This must be done before the vegetables have yet released their juice.

You can use any fresh chopped herbs for decoration.

For grilled fish

A variety of salads go well with grilled fish. For example, Belgian with potatoes and apple, as well as Oriental with couscous and arugula. Both snack options are very filling. Therefore, each of them can replace a side dish for fried fish.

Belgian salad

This salad is considered one of the most popular traditional ones in Belgium. The main thing in it is refueling. It is prepared with apple and red wine vinegar. You can also add any spices to the sauce. The calorie content of the treat according to this recipe is approximately 253 kcal per 100 g.

And his BJU:

BJU	Value in g (per 100 g)
Squirrels	13,6
Fats	8,4
Carbohydrates	31,2

Ingredients:

young potatoes – 900-950 g;
green beans – 270-300 g;
apples – 2 pcs.;
onion – 1 pc.;
bacon - 2-3 strips;
apple and red wine vinegar - 1 tbsp. l.;
olive oil, salt.

Preparation:

The main ingredient of the appetizer will be potatoes. Be sure to take a small young vegetable. The tubers are washed very thoroughly using a brush. Afterwards you need to cut them into large pieces (but “for one bite”) and place them in boiling salted water in a saucepan.
Approximately 7-8 minutes before the potatoes are completely ready, you need to place a colander or other similar suitable utensil on the pan. Green beans are placed in it and covered with a lid. The product will eventually have time to be completely steamed from the potatoes.
The onion should be finely chopped and placed in a frying pan along with the bacon. No oil is added to these products. The fat from the meat product will be enough.
When the onion is slightly browned, you can add apples to it. Sweet and sour fruits are best suited for such a treat. First, they get rid of the peel and cut into small cubes.
All that remains is to pour 2 types of vinegar on top and cook the fruit pieces over medium heat until they are well softened. In this case, the apples need to be constantly stirred.
At the next stage, the already cooled potatoes and beans should be mixed with the contents of the frying pan. You need to add the released liquid to the salad. It will replace the sauce in the treat.

All that remains is to add salt to the mixture, stir and sprinkle additional olive oil. If desired, you can add any spices to the dressing for such a treat to make it more piquant.

Oriental salad

A salad for fish baked in the oven or grilled can also be prepared with the addition of cereal. Couscous and arugula will be responsible for oriental motifs in such a treat. And cumin is added to the sauce for it. You can choose other oriental spices to suit your taste.

Ingredients:

spicy arugula – 70-80 g;
couscous – 80-90 g;
cucumbers – 2 pcs.;
pink tomatoes and radishes - 3 pcs.;
parsley and mint – 30-35 g each;
lemon – ½ piece;
lime – 1 pc.;
brown sugar – 2 tsp;
olive oil – 35-40 ml;
cumin – ½ tsp;
salt.

Preparation:

The process starts with processing the couscous. The cereal is poured into a large bowl and filled with hot water. The ratio of cereal and liquid should be 1 to 2. The couscous should be left to swell for about half an hour.
All vegetables are washed and dried. Cucumbers should first be peeled. Afterwards, chop into half rings. In general, you can leave the thick skin on vegetables, but without it the salad will be more tender.
Tomatoes need to be de-seeded. Afterwards, cut into slices or cubes. It is better to drain the excess juice that will be released during the process. Otherwise, the salad will turn out too watery in the process.
You will need to chop the radishes, along with the bright outer skin, into thin half rings.
All that remains is to rinse, dry and chop the fresh herbs. Mint is a must for this recipe. It is cut finely. You can simply tear the arugula with your hands.
To prepare the sauce, you will need to combine the juice of half a lemon/whole lime. Next, cumin, sugar, and salt are added to this mixture. Everything is mixed with a whisk. You can also use ground black pepper or other spices.
At the next stage, you will need to mix the cereal with chopped vegetables and herbs.

The dressing is poured on top of the finished salad, laid out on a flat dish. After this, you can immediately serve the treat to the table.

What determines the choice

In most cases, the taste preferences of family members.
But leading chefs and cooks recommend choosing a cooking method first. There are also features of national cuisine. Thus, the Slavs most often served fried fish with boiled potatoes. And pieces of salted or fried fish with pickled vegetables immediately evoke oriental motifs. To make the best salad for fried fish, you also need to think about what you currently have at home. You don’t have to go to the market at all; you can make do with what you have on hand.

For fish and rice

Salad for fish that is baked in the oven or prepared in any other way must be selected taking into account the side dish. For example, if rice cereal is taken as the last meal, then the snack should be very light with a lot of greens. The option with a green Italian mix is perfect.

What ingredients will you need?

For the dish you need to take:

salad mix “Tuscany” - 180-200 g;
eggplant, red bell pepper and lemon - 1 pc. each;
chili – 2 pods;
cilantro and walnuts (already peeled) – 60 g;
garlic – 2 cloves;
pomegranate seeds – 70-80 g;
olive and nut oils – 30 ml each;
sugar – 1 tsp;
salt.

Pomegranate seeds in this recipe are used only for decoration. Therefore they are optional. Eggplant (fried) makes the salad more nutritious and satisfying, and walnut kernels bring all the flavors together.

Step-by-step cooking process

The cooking process includes several stages:

First, you need to thoroughly rinse the bell peppers. Afterwards, coat it with vegetable oil and place it in the oven, preheated to 180-200°. It is advisable to bake vegetables with the grill function turned on. Then this process will take approximately 10-12 minutes.
When the pepper is completely cooked and softened, you will need to remove the skin and cut the remaining flesh into medium-sized pieces.
The eggplant must first be cut into rings (their optimal thickness is approximately 1 cm), and then into 4 sectors. The resulting pieces are transferred to a bowl, sprinkled with salt and mixed. They need to be allowed to stand for about 20-25 minutes, after which they should be rinsed and dried. This step is necessary to remove bitterness from the vegetable.
The chili should be removed from the seeds (otherwise the treat will be too spicy), and then cut into strips.
The cilantro should be chopped very finely with a sharp knife, the garlic should be first peeled and then passed through a press, the walnuts should be chopped into medium-sized pieces.
The already soaked and dried eggplant is fried in a dry frying pan at the next stage. The pieces should be slightly browned.
For the sauce, mix citrus juice, all the sugar specified in the recipe, salt, garlic, chili in a large bowl. While actively working the mixture with a whisk, you need to gradually pour a mixture of nut and olive oil into it. The result will be a homogeneous viscous mass. If desired, you can pepper it or add oregano/other spices.

Before serving the dish, all prepared products must be placed on a large plate, supplemented with salad mix and poured over the resulting sauce. It is delicious to try the appetizer both warm and already chilled.

Rules for serving dishes, decoration

When forming a portion of salad, first the salad mix (in large pieces) is sent to the plate. Place baked peppers and pieces of fried eggplant on top. Then pour the resulting aromatic sauce over the food. The dish is decorated with pomegranate seeds.

It should be stirred only immediately before taking the sample.

For fish and chips

The salad for fish baked in the oven with potatoes should be very light, fresh, and low in calories. It is advisable to prepare a snack that does not contain meat or dairy products. An excellent salad option for fish and potato garnish would be fruit and vegetable salad.

What ingredients will you need?

For the dish you need to take:

green apple and garlic clove - 1 pc.;
fresh cucumbers – 2 pcs.;
green onion feathers and dill - 4 pcs.;
lemon juice, wine vinegar, oil, salt.

For such a salad, it is advisable to take a sweet and sour apple.

Step-by-step cooking process

The cooking process includes several stages:

The first step is to wash a large green apple, peel it and process it with a grater with large divisions.
The same should be done with cucumbers. But, if the vegetables are young, you can grate them even with the peel.
Peeled garlic and dill without stems will need to be finely chopped. Onions without peels can be cut as desired.
Next, all prepared products need to be mixed, sprinkled with citrus juice, and salt to taste.

Dress the salad with a mixture of wine vinegar and any vegetable oil. Their proportions can be adjusted to your liking.

Rules for serving dishes, decoration

The treat should be served in one common salad bowl. Before taking the sample, you should let it sit in a cool place for about a quarter of an hour.

With avocado

A salad for oven-baked or fried fish can also be prepared with the addition of avocado. Also in the original appetizer according to the recipe below are sweet beets, spinach, pine nuts, and pumpkin. And the dressing for it is prepared on the basis of oil and balsamic vinegar.

What ingredients will you need?

For the dish you need to take:

sweet beets - half a kilo;
young spinach – 75-80 g;
avocado – 2 pcs.;
pumpkin – 270-300 g;
pine nuts and olive oil – 30 g each;
balsamic vinegar – 20-25 ml;
lemon – ½ piece;
balsamic cream, salt.

Step-by-step cooking process

The cooking process includes several stages:

Beets must first be cooked until soft. It is either boiled in boiling water or wrapped in foil and baked in the oven. The finished beets need to be cooled, peeled and chopped into neat strips.
Only the pulp of the pumpkin, peeled and seeds removed, will be used. It needs to be coarsely chopped, sprinkled with olive oil and placed in the oven, preheated to medium temperature. The pumpkin will bake in this form for approximately 45-50 minutes. Afterwards it is grated on a coarse grater.
Pine nuts (already peeled) must be poured into a dry frying pan and lightly fried.
All that remains is to wash and dry the spinach leaves, remove the pits and skin from the avocado, and then grate coarsely.
Beets, pumpkin and avocado must be mixed in separate containers with the sauce. The latter is prepared from oil and balsamic vinegar, salt. Add a handful of pine nuts to each serving.

Before serving the salad, the treat is laid out on a plate in layers and decorated as desired.

Rules for serving dishes, decoration

When arranging the treat on a plate, the first step is to cover it with fresh (washed and dried spinach leaves). A culinary ring is installed on top. And all the layers are already placed in it: beets with sauce and nuts (half) - pumpkin - remaining beets - avocado.

The delicacy is decorated with the remaining nuts and balsamic cream (optional).

Layered salad "Mimosa"

This well-known salad never gets boring; we recommend preparing it for the holiday table. Moreover, it is easier than it might seem.

Ingredients:

5 boiled eggs
3 boiled medium carrots
1 can of canned fish (in oil, tuna, pink salmon, etc.)
half a cup of long grain rice, boiled until fully cooked

Preparation:

It is better to form the salad in a deep square bowl with vertical side walls, but it can also be done on a regular plate.

Remove the oil from the canned fish and mash it with a fork directly in the jar.

The salad is laid out in layers: a layer of rice (crushed and coated with a thin layer of mayonnaise), a layer of fish (also coated with mayonnaise), pepper. Next, separate the white from the yolk. Rub the white into the next layer, add salt and grease with mayonnaise. Rub the next layer of grated carrots on top and coat with mayonnaise. The final layer is finely grated egg yolks. Place the formed salad in the refrigerator for several hours so that it is well soaked in mayonnaise.

With orange

Orange can be difficult to combine with fish in the same dish. But you can safely add it to a salad side dish. Especially if the latter is preparing for red fish. For example, for salmon, salmon or trout.

What ingredients will you need?

For the dish you need to take:

ripe tomatoes – half a kilo;
oranges – 4-5 pcs. (depending on size);
olive oil – 50-60 ml;
celery – 6 stalks;
garlic – 2-3 cloves;
parsley – 20-25 g;
red sweet onion – 1 head;
salt.

Step-by-step cooking process

The cooking process includes several stages:

First you need to tackle the onions and garlic. These components are chopped very finely. The onion pieces should be slightly larger than the garlic pieces.
Celery stalks should be cut into small cubes. But first this ingredient is cleared of hard skin. Be sure to rinse it well.
The orange is also peeled and cut into slices. It is advisable to also remove the transparent films from it so that they do not spoil the taste and consistency of the salad. In addition, the juice from peeled citrus slices will mix better with other components of the dish.
The washed parsley is finely chopped. And the tomato is cut into slices. The latter should be approximately the size of orange slices.

All that remains is to put all the prepared ingredients in a common bowl, pour olive oil, salt and mix well.

Rules for serving dishes, decoration

Before taking a sample from the salad, you should let it brew for about 10-12 minutes. To do this, you can leave the snack right on the table.

How to prepare fish salads for the winter - choice of products

Most often, preference is given to winter salads made from fish and tomatoes. Probably the most common recipe is sprat or capelin in tomato sauce. This is not only because we are accustomed to them through our trade, it’s just always tasty, you can open such a jar with potatoes, or just as a separate snack.

In order for our salads to turn out really tasty, the fish in them not to fall apart, but to keep its shape, we need to choose it correctly. And it’s good if you live somewhere by the sea, where buying fresh fish is not a problem. Not everyone is so lucky, so I’ll tell you how to choose fish for winter salads.

Freshly frozen fish is preferable in such cases, because our retail chains have now begun to sell chilled frozen products, that is, initially frozen fish is thawed for sale, the remainder that is not sold on time is frozen again, and so on several times. When buying chilled fish, you can notice on the section of the abdomen an unpleasant dark yellow color from constant frost. Such fish will be very dry and will quickly “spread” when cooked.

Small, freshly frozen small fish, usually with shiny light backs, with a head and tail, not gutted, this is exactly the kind of fish we need.

Winter salad with herring and tomatoes

From the products to prepare:

Four kilos of fresh frozen herring
Half a kilo of onions
Four kilos of red tomatoes
Two kilos of carrot roots
Half a liter of purified sunflower oil
One tablespoon of 9% vinegar
Fifteen level tablespoons of sugar
Three tablespoons with the top of a spoonful of table salt

Cooking process:

Do not defrost the fish completely; this makes it easier to cut it. Gut, cut off the head and tail, cut along the ridge and separate the fillet, which is cut into pieces.

Grind the tomatoes in a blender or meat grinder and rub through a sieve so that the skin does not get caught. Chop the onion finely and grate the carrots using a regular grater.

Pour half of the vegetable oil into a saucepan, into which we pour the tomato and lay out the pieces of herring, put it on the fire.

In the second half of the oil, fry the carrots and onions in a frying pan. When the fish and tomato have been stewed for half an hour, you need to add salt, add sugar and add the frying. Leave to simmer for another half hour. At the end of time add vinegar. We pack the salad hot into sterile jars, close it with lids and wrap it in heat to cool slowly.

Fish salad for the winter with vegetables

We use the following products:

Half a kilo of capelin or herring
Three onions
Three medium carrots
Six large meaty tomatoes
One medium beet
Two tablespoons of 9% vinegar
Tablespoon salt
Two tablespoons of sugar
Sunflower oil

Useful tips and tricks

The following tips will help you prepare a delicious salad for fish according to any recipe:

if meat is added to this version of the snack, then there should be a minimum amount of it (the meat taste should not predominate in the dish);
to make the salad more filling, you can use seafood, for example, shrimp, oysters, mussels (they go well with different types of fish);
It is best to season salads with fish with oil sauces (balsamic or apple cider vinegar, spices, and garlic will make them more piquant).

Many salad options go well with oven-baked fish. These could be treats with cheese, herbs, lots of vegetables, legumes and even orange.

Poke house / owner – Ekaterina Serebro

Photo: courtesy of Poke house

What is proper poke and why is it so popular?

Poke is a Hawaiian dish. Cubes of tuna, salmon, shrimp or other seafood are seasoned with sauce (usually soy, ponzu or spicy), mixed with cucumbers, avocado, edamame beans and other vegetables, garnished with nori seaweed and placed in a bowl over steamed sushi rice. In Hawaii, poke is eaten with rice. We also use quinoa, noodles, brown rice or lettuce as a base. The main reason why poke is poke is fresh fish or seafood.

The poke fashion came from America, especially noticeable in California. The dish has conquered Los Angeles and San Francisco. Today, poke has become a real food trend around the world. In Moscow, restaurants actively introduce poke to their menu every month. Separate pokemons appear. The popularity of Poke in Moscow is due to several reasons, firstly, the trend for healthy and wholesome nutrition, which is gaining momentum. Poke is called a creative and healthy fast food constructor. And, secondly, this is the love of our compatriots for sushi. Poke is sometimes called flat-packed sushi. We can say that poke is a new interpretation of everyone’s favorite sushi and rolls.

Photo: courtesy of Poke house restaurant

What's the most original poke you've ever tried or seen?

I tried the most original poke in Los Angeles, at the Pisces cafe. An original presentation where rice wrapped in a banana leaf is served separately. All other ingredients (fish and vegetables) were immediately in some unusual sauces. I have never tried this anywhere in Russia or California. A variety of herbs, leaves, you don’t know the composition and all the ingredients, but it’s very tasty. And the most unusual poke, oddly enough, is in Hawaii. Rice, a lot of fish, mostly tuna marinated in various sauces and chuka. There is so much fish that it is difficult to eat a portion.

The main mistakes of poke?

Saving on product quality.