Dishes from red fish are always successful and in demand both on the festive table and in the daily diet. Pink salads, which have an excellent, piquant taste, delicate aroma and nutritiousness, have gained particular popularity. What ingredients are needed, and how to cook dishes step by step - find out from the article.
Selection and preparation of ingredients
The key to a quality salad of red fish are properly selected fresh products. Of course, the main ingredient of the dish is fish, it is recommended to pay maximum attention to its choice.
Fresh pink salmon has the following properties:
- Carcass. High-quality fish is quite flat, not swollen, well springy when pressed, has no mechanical damage, is characterized by the presence of a uniform color, without dark spots.
- Gills. This part of the head should always have a rich, bright light red color.
- Scales. It should be shiny, silver color, without mucus and stickiness.
- Leather. The surface integument must be integral, without damage, fit snugly on the pulp and in no case fall off.
- Fillet. Pink salmon should have a nice pink color.
- Smell. Fresh carcass should have a traditional fishy smell, without impurities of ammonia or rottenness.
Important! When buying fish in a package, you should pay attention to its integrity. It is strictly forbidden to purchase pink salmon in damaged containers, even if the fish in it seem fresh.
Salmon Salmon Recipes
Modern cooking has many recipes for making salads based on red fish. Pink salmon is in perfect harmony with boiled rice, vegetables, herbs, hard cheeses, lettuce and cabbage. Various cooking methods presented later in the article will help even novice cooks to make a tasty, satisfying and healthy salad in a fairly short time.
With fresh cucumber and tomatoes
2 40 minutes
salted pink salmon
150-200 g
Boiled potatoes
1 tuber
Nutritional value per 100 g:
Boil potatoes and eggs until cooked.
Grind all ingredients in the form of small cubes.
Lay out the salad in layers, each spreading with mayonnaise sauce: boiled potatoes - eggs - fresh tomatoes - cucumbers - fish slices.
Set the snack in the refrigerator for 40-60 minutes so that it is evenly soaked in the sauce.
Boil potatoes and eggs until cooked.
Grind all ingredients in the form of small cubes.
Lay out the salad in layers, each spreading with mayonnaise sauce: boiled potatoes - eggs - fresh tomatoes - cucumbers - fish slices.
Set the snack in the refrigerator for 40-60 minutes so that it is evenly soaked in the sauce.Video recipe
Important! For the "assembly" of the salad, experts recommend using a metal cooking ring. In the absence of a ready-made device, it can be made from any tin can or foil.
With vegetables and egg
4–6 40 min.
salted fish raw materials
200 g
potato (medium)
2 pcs.
canned corn
200 g
Nutritional value per 100 g:
Boil potatoes, eggs and carrots until tender.
Cut all the ingredients into small cubes.
In a large container, combine all the components of the salad.
Season the ingredients with mayonnaise sauce, mix.
Boil potatoes, eggs and carrots until tender.
Cut all the ingredients into small cubes.
In a large container, combine all the components of the salad.
Season the ingredients with mayonnaise sauce, mix.Video recipe
Did you know? Scientists have confirmed that regular consumption of red fish prevents the development of depression, and also reduces the risk of cancer and hypertension by three times.
Puff with hard cheese, eggs and tomatoes
4-6 60 minutes
slightly salted pink salmon
100 g
tomatoes (medium sized)
3 pcs.
homemade mayonnaise sauce
2 tbsp. l
Nutritional value per 100 g:
- Boil eggs until tender, chop into cubes.
- Cut the fish and tomatoes in the form of small sticks, grate the cheese.
- Chop green onions randomly.
- Lay the salad in layers using a metal ring: ½ serving of tomatoes - ½ serving of green onions - ½ serving of grated cheese - ½ serving of egg raw materials - ½ serving of fish pieces. Next, put the ingredients in the same order. All layers are covered with mayonnaise mesh.
- Sprinkle the top layer of the dish with herbs.
With rice
6 60 minutes
canned fish
1 can
mayonnaise sauce
3-4 tbsp. l
Nutritional value per 100 g:
- Hard boiled eggs.
- Bring rice to readiness in salted water.
- Rinse and cool boiled cereals to make it crumbly.
- Chop the onion into cubes.
- Grate cheese on a coarse grater.
- Chop the eggs into small cubes.
- Mash fish with a fork.
- Combine all the components of the salad in one container, season with sauce, mix.
- Garnish the top with chopped parsley.
Did you know? The “Queen" of all red fish is rightfully considered salmon. 100 g of the fillet of this representative of salmon contains half the daily norm of protein necessary for a person to maintain health.
With avocado
6 45 minutes
cream cheese (Philadelphia)
100 g
Nutritional value per 100 g:
- Boil rice until cooked.
- Peel the avocado, cut into cubes, sprinkle with citrus juice.
- Grind the fish fillets in cubes.
- Prepare dressing: finely chop dill, combine with cream cheese, mix thoroughly. Bring to taste with salt and pepper.
- Put the salad in the following order: pink salmon - rice - avocado - cheese sauce. Arrange the pieces of fish on top and sprinkle with hard cheese.
- Let the snack soak for about 1-2 hours.
Pink salmon is one of the most useful types of fish, which includes a whole range of irreplaceable substances and minerals. In addition, it, unlike its relatives - salmon and salmon, is more affordable, which allows it to be used for cooking various dishes, including salads that can be consumed every day, and also served on holidays.
