Salads with red fish will be the highlight of your holiday

Nutritionists recommend eating salad with red fish at least 2 times a week.
This is not surprising, because salmon is a real storehouse of useful substances: vitamins A and D, calcium, phosphorus, and also Omega-3 polyunsaturated fatty acids necessary for the body. What do you prefer?

• Red fish 47%, 225 votes
  225 votes 47%

  225 votes - 47% of all votes

• Crustaceans/molluscs 40%, 192 votes

  192 votes 40%

  192 votes - 40% of all votes

• White fish 13%, 64 votes

  64 votes 13%

  Read also:  Classic herring under a fur coat with egg - 10 step-by-step recipes with photos

  64 votes - 13% of all votes

Total votes: 481

18.04.2020

• Red fish 47%, 225 votes
  225 votes 47%

  225 votes - 47% of all votes

• Crustaceans/molluscs 40%, 192 votes

  192 votes 40%

  192 votes - 40% of all votes

• White fish 13%, 64 votes

  64 votes 13%

  64 votes - 13% of all votes

Total votes: 481

18.04.2020

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However, it is not only the beneficial qualities of the main ingredient that make this dish a popular snack. Salad with red fish is also extremely tasty. We offer 19 ways to use this delicious product.

With arugula and fresh cucumber

Diet salad with salted salmon, arugula and cucumber is an excellent variation for breakfast, lunch or dinner on a hot summer day.

Products:

• lightly salted salmon fillet – 200 g;
• arugula leaves – 80 g;
• fresh cucumbers – 200 g;
• lemon juice, honey and soy sauce - 1 tbsp. l;
• balsamic vinegar – 1 tsp.
• sesame – 1 tsp.

Step by step recipe:

1. The skin is cut off from the salmon fillet and the flesh is cut into cubes or strips.
2. Rocket leaves are washed, dried with a towel and cut into medium-sized pieces.
3. Cucumbers are washed in running water and chopped into thin half rings or strips.
4. To make the sauce, combine lemon juice, honey, soy sauce and balsamic vinegar in one bowl. Mix everything thoroughly.
5. Assemble the dish: combine salmon, cucumbers and arugula, then pour in the prepared dressing.
6. The finished salad is decorated with sesame seeds.

This salad should be mixed very carefully so as not to disturb the integrity of its ingredients.

Cooking time – 10 minutes.

Number of servings – 3

Salad with avocado, salmon, cucumber

This dish is delicious and refreshing, the perfect combination of fish, avocado and crispy cucumber. The recipe is not widely used, and there are good reasons for this. The ingredients that make up the salad are not cheap, although sometimes you can afford to prepare such food. It turns out nourishing, juicy, a real riot of colors and aromas.

Ingredients:

• Leaves of any lettuce (4-5 pieces),
• 100 grams of red fish (salmon),
• 2 chicken eggs,
• 2 fresh cucumbers (150 g),
• 1 avocado (150 g),
• 0.5 tsp. French mustard,
• 1 tbsp. l. mayonnaise,
• pepper, mayonnaise, lemon juice to taste,
• salt,
• pepper.

I peel the avocado until light green, take out the pit, and cut it into arbitrary cubes.

I cut the salmon into cubes. Their size is optional, as you like, put in a bowl with the avocado.

I cut the cucumber into cubes; you can take it with or without the skin. Try it first so that the cucumber does not taste bitter.

I cut the boiled eggs in the same way and put them in a salad bowl.

Pour lemon juice, add mustard, mayonnaise, pepper, mix, taste for salt.

Lay out the lettuce leaves, transfer the finished salad

Our salad is ready, it turned out beautiful and very tasty!

"Tsarsky"

This salad with salted salmon, as you can see in the photo, is an ideal appetizer for a gala feast. Royal salad can also be included in the daily menu, replacing expensive pink salmon.

Products:

• lightly salted salmon or pink salmon – 300 g;
• crab meat – 200 g;
• chicken eggs – 3 pcs.;
• quail eggs – 4 pcs.;
• fresh carrots – 1 pc.;
• pitted olives – 70 g;
• any greens – 20 g;
• table mayonnaise – 200 g.

Step by step recipe:

1. Wash the carrots and boil until half cooked. Then they peel and grate, as for a Korean salad.
2. 2 types of eggs are boiled, the shells are removed;
3. Salted salmon fillet, crab meat and olives are cut separately, chicken eggs are crushed using a fine grater.
4. The bottom of the deep salad bowl is covered with cling film, after which the salad is laid out in layers in the following order: chopped eggs - carrots - fish - olives - crab sticks (after the next layer a mayonnaise mesh is made).
5. Cover the salad bowl with a flat dish and turn it over. The salad bowl along with the film is removed. It turned out to be a beautiful slide.

Freshly prepared salad is decorated with chopped herbs, as well as quail eggs cut into 2 halves.

Cooking time – 1 hour

Number of servings – 3

"Amursky"

Amur salad has an attractive appearance and amazing taste. Considering the ease of preparation and the low cost of ingredients, a delicate and simple salad with red fish makes sense to include in the daily nutrition menu.

Products:

• lightly salted salmon – 250 g;
• fresh tomatoes – 4 pcs.;
• red onion – 1 pc.;
• green onion – 30 g;
• sunflower oil – 1 tbsp. l.

Step by step recipe:

1. Lightly salted salmon fillet is cut into medium-sized slices.
2. Red onions are chopped into thin, almost transparent half rings, and the feathers are finely chopped.
3. Concasse is made from tomatoes - the skin and seeds are removed, and then cut into small cubes.
4. The prepared products are combined in one container, mixed and seasoned with sunflower oil.

The salad is served on the table immediately after preparation, before it loses its freshness and tenderness.

Cooking time – 15 minutes.

Number of servings – 2

"Flagship"

The high decorative quality of the Flagman salad allows you to use this dish on the festive table menu. And the refined and rich taste will not leave even real gourmets indifferent.

Products:

• lightly salted salmon – 250 g;
• Dutch cheese – 170 g;
• chicken egg – 4 pcs.;
• tomato – 1 pc.;
• fresh greens – 50 g;
• mayonnaise or natural yoghurt – 200 g.

Recipe step by step:

1. Salmon fillet is cut into small pieces.
2. The cheese is crushed using a fine grater.
3. The eggs are boiled until hard, the shells are removed and they are also grated on the fine side of a grater.
4. Concasse is made from the tomato (the skin is removed and the core and seeds are removed) and chopped into medium-sized cubes.
5. Greens are chopped with a knife.
6. Lay out the layers of salad in this order: grated eggs – salted salmon – cheese – tomato concasse. All layers, except the top one, are coated with yogurt or mayonnaise (preferably low-fat).
7. Decorate the salad with fresh chopped herbs.

You can diversify the salad by making it with other vegetables (tomatoes or cabbage).

Cooking time – 30 minutes.

Number of servings – 3

PP with apple

Do you want to treat yourself to a delicious salad without overloading your body with extra calories? Prepare a lean PP salad with lightly salted salmon and apples.

Products:

• fresh or frozen salmon – 220 g;
• onion – 1 pc.;
• chicken egg – 6 pcs.;
• Dutch cheese – 180 g;
• apple – 2 pcs.;
• Bonduelle corn – 200 g;
• juice of half a lemon;
• low-fat natural yogurt – 200 g.

Recipe step by step:

1. Marinate the trout with salt and allspice and bake in foil at 200 degrees.
2. Allow the fish to cool, then chop it finely or simply mash it with a fork.
3. Remove the skin from the onion and chop it as finely as possible.
4. Boil the eggs, remove the shells, then grate the whites and yolks separately.
5. Grate the cheese on a coarse or fine grater, depending on personal taste preferences.
6. Drain excess water from the container with corn.
7. Wash the apples, remove the peel and core with seeds, grate on a coarse grater, pour over lemon juice. This will prevent the apple slices from browning.
8. Place the salad on a flat wide plate in layers: fish - chopped onion - egg yolks (you can add a little salt) - yogurt - apple - cheese - corn.
9. The egg whites are slightly salted, mixed with yogurt and the last layer of salad is formed from this mass.

Lenten salad from the healthy nutrition series is ready.

It is recommended to cut apples immediately before forming the salad layers.

Cooking time – 1 hour

Number of servings – 6

With fried fish

Salad with fried fish is a great light dinner option. The delicious tenderness of the grilled salmon pairs perfectly with the freshness of the leafy greens. And lemon sets off the taste of the main ingredient.

Products:

• fresh or frozen salmon – 300 g;
• Iceberg salad – 80 g;
• fresh cucumbers – 150 g;
• chili pepper – 10 g;
• greens (dill, parsley) – 40 g;
• sunflower or olive oil – 50 g;
• honey and mustard - 1 tbsp. l;
• juice of half a lemon;
• garlic, pepper and salt to taste.

Recipe step by step:

1. Salmon fillets are marinated in salt and pepper and then cut into strips 1 cm wide.
2. Fry the fillet in a spoon of vegetable oil.
3. Lettuce leaves are cut into pieces or torn by hand.
4. Cucumbers are washed with running water and cut into thin rings.
5. Dill and parsley are washed and finely chopped.
6. The seeds are removed from the chili pepper and the pulp is cut into small pieces.
7. To dress the salad, mix vegetable oil, lemon juice, honey and mustard.
8. Combine the prepared products in one salad bowl and mix. (Fish and cucumbers are put in last).
9. Add dressing.

Fried fish salad can be served immediately after it is ready.

Cooking time – 30 minutes.

Number of servings – 3

Light and original salad with red fish and Chinese cabbage