Salad with lightly salted salmon will please even those who don’t like fish. With its taste, salmon has established itself as a sophisticated, delicate fish. It goes well with any product. Rich in protein, it will not only satisfy your appetite, but also bring all its beneficial qualities to the body.

Salads with salmon are varied; we can say that salmon is universal, as it can be combined with any ingredients, starting with vegetables. Potatoes, carrots, onions - all the basic vegetables for salads have an indescribable taste when combined with salmon. For exotic options, fruits are added - oranges, grapefruits, pears. Well, for absolute connoisseurs of seafood, you can add shrimp, squid, and other representatives of the aquatic world.

In any execution it will turn out very piquant. Such a worthy fish will make every banquet table exquisite and unusual.

When choosing the fish itself, you should look at the date; the fish can be stored for two weeks, have an elastic structure, and not be too shiny.

How to prepare a salad with lightly salted salmon - 16 varieties

A very light salad, but nevertheless with a very pronounced salmon flavor.

Ingredients:

  • Salmon - 300 gr.
  • Cucumber - 3 pcs.
  • Eggs - 4 pcs.
  • Sour cream - 100 gr.
  • Green onions - 20 gr.
  • Salt - to taste.

Preparation:

Boil the eggs, cool and chop into cubes, also chop the cucumber into cubes. Carefully cut the salmon into small pieces. Finely chop the green onions. Add sour cream and salt to taste.

Ingredients:

  • Salmon - 300 gr.
  • Potatoes - 2 pcs.
  • Carrots - 1 pc.
  • Egg - 3 pcs.
  • Cucumber - 1 pc.
  • Green onions - 20 gr.
  • Mayonnaise - about 50 gr.
  • Salt - to taste
  • Pepper - to taste

Preparation:

Boil the potatoes, carrots and eggs in advance. Cut salmon, potatoes, carrots, eggs, cucumber into one cube size. Finely chop the onion. Add mayonnaise, salt and pepper as you like. Mix well. It is better to cool the salad before serving.

Not the easiest option for those who don’t want to gain extra calories during the holidays, the salad is incredibly tasty, and thanks to its non-dietary ingredients, it’s also extremely nutritious.

Ingredients:

  • Salmon - 150 gr.
  • Avocado - 1 pc.
  • Cucumber - 1-2 pcs.
  • Egg - 2 pcs.
  • Lemon juice - 10 ml.
  • Mayonnaise - 25 gr. ; if you prefer a lower-calorie option, you can use olive oil instead of mayonnaise - 10 ml.
  • Pepper (black) - one pinch

Preparation:

Boil the eggs, remove all large and small bones from the salmon. Remove the pulp from the avocado and cut into small pieces. Chop all solid ingredients into cubes. Sprinkle everything with juice, add your preferred dressing and a pinch of pepper. Mix everything; for an extravagant look, you can serve it in avocado halves.

It is perfect for an elegant table, salmon gives a delicate, special taste, you just can’t help but like it, especially in combination with all the other products.

Ingredients:

  • Salmon - 150 gr.
  • Crab sticks - 200 gr.
  • Cheese - 150 gr.
  • Egg - 3 pcs.
  • Potatoes - 3 pcs.
  • Mayonnaise - 100 gr.

Preparation:

Boil potatoes and eggs. Prepare a container for the salad in advance, as it will be laid in layers. Grate the boiled potatoes on a coarse grater, grease them with mayonnaise, and stir so that they are not dry. The eggs are rubbed onto a smaller grater, and also greased with mayonnaise, but not mixed. Chop the crab into cubes and grease them the same way. The cheese is grated on a fine grater and thoroughly coated with mayonnaise for impregnation. Then come the crab ones again, smeared with a little mayonnaise. The salmon is cut into small pieces and placed on top. The salad must sit for at least an hour to eat.

The salad has a delicate, delicate taste, while at the same time the presence of mushrooms and croutons complements it with new shades.

Ingredients:

  • Salmon - 100 gr.
  • Beijing cabbage - 300 gr.
  • Porcini mushrooms (marinated) - 100 gr.
  • Tomato - 2 pcs.
  • Natural crackers - 100 gr.
  • Lemon juice - 15 ml.
  • Mayonnaise - 70 gr.
  • Salt - to taste

Preparation:

Peking cabbage crumbles finely. Meanwhile, the following products are cut into small cubes: salmon, mushrooms, tomatoes. All chopped products along with cabbage must be placed in a container and sprinkled with juice, then add mayonnaise and mix. Crackers are added at the end, thereby decorating the dish.

An unusually rich salad that combines many interesting products; in general, this is a combination for seekers of new, tempting tastes.

Ingredients:

  • Salmon - 150 gr.
  • Cheese - 40 gr.
  • Egg - 4 pcs.
  • Orange - 1 pc.
  • Olives - 30 gr.
  • Mayonnaise - 50 gr.
  • Salt - 1 pinch
  • Egg (quail) - 1 pc.
  • Red caviar - 30 gr.

Preparation:

Boil eggs, including quail eggs, then separate the contents of the eggs and grate the whites on a fine grater. Peel all eggs. Divide the whites into two servings. We immediately take a salad bowl, since the salad will turn out to be flaky, form the first layer of proteins, not forgetting to salt and pepper, and immediately supply it with mayonnaise, carefully covering the entire surface. Next come all the yolks, which should also be finely ground. Also add salt, pepper and mayonnaise. Cut the salmon into pieces and divide into two parts. Place the first part on the yolks. Place olives cut into circles on the fish. Place the second part of the salmon on the olives. Coarsely grate the cheese, place it on the salmon and cover it intensively with mayonnaise. Peel the orange, divide it into slices, remove the seeds and remove the film. Cut into large pieces and place on top of the cheese. Next comes the second layer of proteins, salted, peppered and smeared with mayonnaise. The final touches will be red caviar, spread it over the surface and the highlight will be a quail egg on top of the entire composition.

Interesting taste, the salad comes out very tender and soft.

Ingredients:

  • Salmon - 650 gr.
  • Pear - 1 pc.
  • Grapes - 100 gr.
  • Arugula - 170 gr.
  • Cherry tomato - 4 pcs.
  • Vegetable oil - 10 ml.
  • Soy sauce - 10 ml.
  • Olive oil - 25 ml.
  • Balsamic vinegar - 15 ml.
  • Sugar - 15 gr.
  • Starch - 20 gr.
  • Mint - for decoration

Preparation:

Peel the salmon, remove the bones, rinse and dry. Cut into large slices and grind with sugar, soybean, adding butter and starch. Then fry in a frying pan. Grind vinegar, sugar and mint with oil into a paste. Combine vinegar, soy, olive oil and sugar into the sauce. Wash the pear with arugula and grapes, peel the pear, remove the core and cut into thin slices. Salmon is laid out on a bowl, arugula and pear slices are on top, and the sauce is poured over it. For beauty, cherry tomatoes and grapes are added and sprinkled with mint sauce.

Definitely a very citrusy, fresh salad. It will probably be suitable for any occasion and will pleasantly surprise the guests present.

Ingredients:

  • Salmon - 200 gr.
  • Orange - 1 pc.
  • Grapefruit - 1 pc.
  • Bell pepper - 3 pcs.
  • Onion - 1 pc.
  • Lettuce leaves - 3 pcs.
  • Soy sauce - 20 ml.
  • Ginger - 15 gr.
  • Sesame - 10 gr.

Preparation:

Peel the pepper from seeds and cut into cubes. Also cut the onion into thin half rings. Next is the turn of grapefruit - it also needs to be peeled and filmed, cutting out slices from the middle. Cut into large pieces. We do the same with orange. For the dressing sauce, you need to take the leftover orange and grapefruit and squeeze out their juice. Add soy sauce to the resulting mixture. Cut the salmon into thin slices. Rinse the lettuce leaves with water and dry them. Take a salad bowl, lay out the leaves and pour over the prepared sauce. Place some citrus fruits and fish. Then sprinkle everything with onions and peppers. Then repeat the citruses, fish and onions with peppers and cover with sauce.

This vitamin-packed and bright representative of salads will play with its colors and taste good.

Ingredients:

  • Salmon - 150 gr.
  • Radish - 2 pcs.
  • Arugula - 25 gr.
  • Beets - 1 pc.
  • Cherry tomatoes - 4 pcs.
  • Olive oil - 2 ml.
  • Olives - 20 gr.

Preparation:

Boil the beets. Chop the salmon not very large, fry until nicely crusted in a frying pan. Chop the radishes and beets into medium pieces. Place all products in a serving bowl, add oil.

An incredibly filling salad, although its ingredients are very healthy. Suitable not only for a festive banquet, but also as an everyday treat.

Ingredients:

  • Salmon - 200 gr.
  • Avocado - 1 pc.
  • Rice - 150 gr.
  • Bell pepper - 4 pcs.
  • Cucumber - 3 pcs.
  • Mayonnaise - 50 gr.
  • Salt - a pinch

Preparation:

Boil rice in salted water. Peel the cucumber and avocado and cut into medium cubes. Do the same with salmon. It is better to choose transparent dishes for the salad, so it will look more impressive. The first will be avocado, salt and mayonnaise it. Then coat the boiled rice with mayonnaise. Then salmon, smeared with mayonnaise. Place the pepper on the salmon and cover with mayonnaise, place the cucumber on top.

A traditional salad with an interesting version of salmon, which will give a new look to an already established dish.

Ingredients:

  • Salmon - 350 gr.
  • Beets - 1-2 pcs.
  • Potatoes - 2 pcs.
  • Egg - 2 pcs.
  • Natural yogurt - 170 ml.
  • Onion - 1 pc.
  • Carrots - 1 pc.
  • Greenery for decoration.
  • Vegetable oil - for lubrication

Preparation:

Peel (except eggs) and boil carrots, potatoes, eggs and beets. Rub the cooled products with a coarse grater. Chop the onion thinly. Beets are initially placed on a serving plate coated with vegetable oil, greased with yogurt, carrots + yogurt, potatoes + yogurt, egg + yogurt, onions. Salmon is placed on top of the onion. Sprinkled with herbs.

This is perhaps the fishiest and most worthy salad that you can think of for a banquet table.

Ingredients:

  • Salmon - 150 gr.
  • Smoked sturgeon - 150 gr.
  • Tuna (canned) - 150 gr.
  • Cheese - 100 gr.
  • Cucumbers - 2 pcs.
  • Mayonnaise - 50 ml.
  • Avocado - ½ pc.
  • Natural yogurt - 50 ml.
  • Coconut flakes - for decoration
  • Edible poppy - for decoration

Preparation:

Peel the cucumbers and cut into thin slices. Mash the tuna with your hands, and cut the sturgeon into very thin bars. Also cut the cheese into thin bars. In a bowl, mix tuna, sturgeon, cheese and cucumber, add a spoonful of mayonnaise and mix well. Form the mixture into patties and place on a serving plate in the shape of a star. Cut the salmon into very thin slices, the thinner the better. And then “cover” our star with slices of salmon. Sprinkle the rays with coconut and poppy seeds. Peel and cut half an avocado into small cubes, and then sprinkle on the star.

A paradise of seafood collected in one salad will delight connoisseurs of Mediterranean cuisine.

Ingredients:

  • Salmon - 150 gr.
  • Squid - 150 gr.
  • Shrimp - 150 gr.
  • Red caviar - 100 gr.
  • Crab sticks - 150 gr.
  • Avocado - 1 pc.
  • Rice - 100 gr.
  • Cheese - 150 gr.
  • Mayonnaise - 70 gr.
  • Salt - a couple of pinches

Preparation:

Boil shrimp in salted water, squid separately and rice separately.

For more crumbly rice, after it has been cooked, let it sit under the lid and then gently beat with a fork.

Place in a colander, allowing the water to drain. Do not cut the salmon too large. Finely chop the crabs. Grind the cheese coarsely. Wash the avocado, dry it, peel it and chop it into medium cubes. Mix all the resulting products, coat everything thoroughly with mayonnaise, mix again.

An extravagant combination of salmon and prunes, probably for true connoisseurs.

Ingredients:

  • Salmon - 200 gr.
  • Prunes - 50 gr.
  • Cherry tomato - 10 pcs.
  • Lettuce leaves - 4 pcs.
  • Lemon - ½ pc.
  • Olive oil

Preparation:

Wash cherry tomatoes and cut in half. Cut the salmon into medium-sized pieces. Tear the leaves into small pieces. Cut the prunes into four parts. Place all ingredients in one bowl, mix well, squeeze juice from lemon and add oil.

The name speaks for itself, a delicate and delicate salad for refined natures.

Ingredients:

  • Salmon - 250 gr.
  • Philadelphia cheese - 170 gr.
  • Parmesan - 170 gr.
  • Eggs - 4 pcs.
  • Onion - 1 pc.
  • Natural yogurt - 50 ml.
  • Mustard powder - 10 gr.
  • Vinegar - 10 ml.
  • Sugar - 10 gr.
  • Water - 30 ml.

Preparation:

Divide three boiled eggs into whites and yolks. Grind the protein on a fine grater. Grate hard cheese on a coarse grater. The salmon is cut into medium pieces. Finely chop the onion and place in the marinade (sugar + vinegar + water). Carefully cut the soft cheese so that it does not fall apart. We also mix everything for the dressing - egg yolks, soft cheese, yogurt, mustard powder, a pinch of salt and a pinch of dried herbs, beat with a whisk or mixer. The salad is served in puff layers; place the grated whites in the bowl first. Then they are greased with the dressing mixture and sprinkled with hard cheese. The fish is laid out next and is also lubricated. Then onions and pieces of soft cheese on top. Sprinkle everything with grated yolks.

A light salad with arugula and delicious salmon will appeal not only to guests, but can also delight the family every day.

Ingredients:

  • Salmon - 200 gr.
  • Arugula - 400 gr.
  • Parmesan - 100 gr.
  • Sesame - 30 gr.
  • Cherry tomatoes - 15 pcs.
  • Olive oil - 20 ml.
  • Balsamic vinegar - 5 ml.
  • Mustard - 15 gr.
  • French mustard - 5 gr.
  • Garlic - 1 clove
  • Honey - 10 gr.

Preparation:

Cut the cherry into quarters. Cut the salmon into medium pieces. Fry sesame seeds in a frying pan. Place arugula in a salad container, add tomatoes and salmon. Grate the cheese here. Next, combine the oil and vinegar and whisk. Add two types of mustard and honey, squeezed garlic, mix well. Top the salad with the dressing mixture. And finally sprinkle with sesame seeds.

Before we talk about salmon salads, let's remember how healthy salmon is. So, did you know that just 115 grams of salmon provides our body with a daily dose of vitamin D? This same piece of fish contains half the daily requirement of B12, niacin and selenium, and salmon is also an excellent source of vitamin B6 and magnesium. That's why salmon salads are recommended even by nutritionists. In addition, you can always show off your culinary skills with salmon salads - there are a great many recipes for salmon salads, choose any one. Well, for our part, we will bring to your attention several recipes for salmon salad, with which you can easily surprise both your family and guests.

This salmon salad is very quick and easy to prepare! To prepare it we will need: 500 grams of salmon, either boiled or lightly fried, but cooled to room temperature; 2 stalks of celery, finely chopped; half a red onion, which should also be chopped; juice from one lemon; 1 tablespoon olive oil; 2 tablespoons finely chopped fresh dill; salt and freshly ground pepper.

Preparing the salad: Place the salmon in a separate bowl. In another bowl, combine celery, red onion, lemon juice, olive oil and fresh dill. Carefully pour the contents into the plate with the salmon. You can add salt and pepper to taste. Place the prepared salmon salad in the refrigerator for 30 minutes to cool. Serve the dish into 4 servings, add a slice of lemon to each.

Salmon salad in layers

This salad looks like a birthday cake and is like a large and very tasty roll. Will appeal to all lovers of Chinese cuisine. To prepare it, you will need a glass of rice, 200 grams of lightly salted salmon, one avocado, a quarter glass of sesame seeds, soft curd cheese, a leaf of dried seaweed for the roll.

  • Step 1. Boil the rice in lightly salted water until tender.
  • Step 2. Cut the salmon into pieces.
  • Step 3. Peel and pit the avocado, cut into thin slices.
  • Step 4. Cut a circle from a layer of dried cabbage; this will be the base of the salad.
  • Step 5. Lay out the salad in layers, repeating each layer twice. So, boiled rice - avocado slices - salmon. Next we repeat the layers, the final layer should be salmon. We coat each layer with soft curd cheese.
  • Step 6. Garnish the salad with sesame seeds.

Salmon salad with cucumber and red caviar is an indispensable component of good seafood restaurants. Ingredients: boiled salmon; 2 hard-boiled eggs; a tablespoon of red caviar, 1 fresh peeled cucumber, diced; 2 tbsp green peas; chopped onion; 4-5 tablespoons of mayonnaise; salt; half a lemon from which you need to squeeze the juice.

To prepare the salmon salad: Mix the chopped salmon with the egg in a large bowl. Place cucumber, onion and mayonnaise in another bowl. Add seasoning to taste and mix thoroughly. Next, pour the resulting mixture into the salmon and eggs and add lemon juice, after which we form the desired appearance with our hands or using a mold and decorate with herbs.

Salmon and potato salad

The recipe for salmon and potato salad will bring a lot of pleasant sensations even to true gourmets. Ingredients: 200 grams of potatoes; half a green apple; 2 tablespoons low-fat mayonnaise; 1 tablespoon white vinegar; 1 teaspoon lemon juice and mustard, 1/2 teaspoon dried dill; a pinch of black pepper; 6 green salad leaves; a piece of lightly salted salmon.

Boil the potatoes, peel the apple, remove the salmon from the package, wash the onion, cut all the products into small pieces. Mix mayonnaise, vinegar, lemon juice, mustard, dill and pepper in another bowl. Add the salmon and other ingredients, stir and let the salad stand for 10-15 minutes so that it is soaked in the dressing. That's it, a healthy and nutritious salmon salad is ready.

A very tasty salad, which is especially good in the summer, when there are fresh vegetables on our tables. You will need boiled salmon (200-300 g), 2-3 radishes, fresh cucumber, any greens, a bag of Provençal herbs and unsweetened yogurt for dressing. You can see for yourself what the salad looks like in the photo, just cut everything, season with yogurt, sprinkle with herbs (for men you can add pepper) and serve.

Salmon and grapefruit salad Thai delicacy

If your stores sell sprouted seeds, you can perfectly combine them in a salad with salted salmon. Plus grapefruit slices, which will give the salad an amazing look and unusual taste. So, salted salmon - 200 g, one grapefruit, a jar of sprouted grains, for example, wheat, herbs of choice. Cut the salmon into thin strips, peel the grapefruit to pulp, rinse the seeds and herbs well and mix as shown in the photo. For dressing, mix two tablespoons of vegetable oil with the juice of a couple of grapefruit slices.

Salad with salmon, avocado, cucumber and apple

This salad with salmon is interesting due to the variety of salad components that highlight and highlight the taste of the salmon.

A large amount of salad should be made in a salad bowl, and if there are two or four of you, you can cook it directly in a vegetable boat. To prepare a salad (for two) you will need 200 grams of salmon (boiled, baked or canned), a large avocado, a small cucumber, half a green apple, lettuce. Remove the pulp from the avocado with a spoon, cut the cucumber and apple into cubes, mash the salmon with a fork, finely tear a handful of salad, combine everything, add salt, lightly grease with mayonnaise or vegetable oil and place in a salad bowl or boats, as in the photo.

Combining salmon with tomatoes and prunes in a salad allows you to get a whole range of different taste sensations in one dish.

For this salmon salad you need: lightly salted salmon, 200 g, cherry tomatoes - 6 pieces, prunes - 6 pieces, lettuce leaves (you can mix salads) - 100 g, unsweetened natural yogurt, sour cream or olive oil as a dressing (100 g ).

Let's start cooking: cut the salmon for the salad into thin slices, cherry tomatoes in half. Remove the seeds from the prunes; if the berries are small, leave them whole; if they are large, cut them into 2-3 parts. We combine all the ingredients of the salad together, add salt and mix. Choose the dressing that you like best, the main thing is that it does not interrupt the tastes, so for this salmon salad it is better to prefer natural unsweetened yogurt, low-fat sour cream, and olive oil.

“Tsarsky” salad with salmon, shrimp and pineapple The combination of such delicacies as salmon, shrimp and pineapple in the salad can confidently be called royal.

Ingredients: 200 grams of lightly salted salmon, 100 grams of shrimp, 100 gr. champignons, one fresh cucumber, one tomato, pineapple, one onion, lemon, 2 cloves of garlic, 2 tablespoons of dry white wine, 2 tbsp. l. red caviar, low-fat sour cream.

Directly the recipe. Lightly fry the champignons with onions in sunflower oil until golden brown. Boil the shrimp and peel them. Make the sauce - peel the tomato and mash it, add white wine, crushed garlic, two tablespoons of lemon juice. Next, cut the ingredients for the salad into cubes - salmon, shrimp and cucumber. Combine the ingredients with the dressing, add mushrooms and onions, mix, and place in a salad bowl. We cut the pineapple thinly, literally into petals, put them on top of our salmon salad and pour sour cream over everything. The final touch is red caviar on top of our salad.

Salmon salad in the shape of a starfish This salmon salad is not only very tasty, but also very attractive in appearance.

Preparation of salmon salad: grate cheese, potatoes, eggs on a medium grater, grate carrots on a fine grater and mix with mayonnaise. Next, you can proceed in two ways. The first method for salad with salmon is to move everything and place it on a wide dish in the shape of a starfish, and place thin pieces of salmon on top. The second is to lay out the salad components in layers (in order of priority - potatoes, cheese, small pieces of salmon, eggs, cucumber), again decorate with salmon on top. Next, decorate the salad at your discretion.

Salmon salad with egg and capers

Another notable salad in which lightly salted salmon is separated with eggs, capers and French mustard. For 150 gr. For salmon you will need two eggs, boiled in a bag, leaves of any lettuce, one fresh cucumber, one tomato, a tablespoon of French mustard, a tablespoon of capers and vegetable oil. Cut the salmon into thin strips, cucumbers and tomatoes into slices, eggs into 4 parts, mix with the salad, add capers, mustard, a spoonful of butter and mix again. Gourmets will be delighted.

For
Regina Raitova

Salmon belongs to the salmon family. In the fish departments called “salmon” you can find chum salmon, salmon, trout, and pink salmon. If you are an inexperienced buyer in this product, you can easily get confused. However, all these types of fish are healthy and nutritious, and a salad with lightly salted salmon will be especially excellent!

Salad with lightly salted salmon - preparing food and dishes

What products will you need for a delicious salad? Let's start with the fish. It is best to purchase fresh salmon. The color of the meat should be bright pink, soft coral or almost orange. Such diversity indicates many types of fish. But what shades should not be in fish meat are blue, greenish, purple, and lilac. The second indicator of fish freshness is the smell. The salmon may not yet change in appearance, but if it has already been lying on the counter, you will notice an unpleasant odor. Fresh fish has almost no smell, but if you have a special sense of touch, you will catch the smell of the sea. The third indicator that salmon is fresh is the quality of the meat, which can be assessed visually. Look at the cut. Fish meat should be elastic and dense. As soon as it begins to delaminate, it means that an irreversible process of decomposition has already begun.

How to salt fish if you bought fresh salmon? It’s very simple, and therefore you can save money by buying fish, cutting it up and salting it yourself. Remove all bones and skin, leaving only the fillets. Cover it with a thick layer of salt and place it in the refrigerator for an hour. Then remove the fish and rinse thoroughly under water. That's all.

In addition to fish, you will also need potatoes, eggs, carrots, cucumbers, cheese, cabbage - the salad ingredients depend on your imagination.

The prepared salad with lightly salted salmon is best served on wide flat plates.

Recipe 1: Salad with lightly salted salmon

For this recipe you will need Chinese cabbage, egg, walnuts and dressing. You can replace Peking cabbage with young white cabbage, although Peking cabbage in any case sounds more advantageous due to its delicate and crunchy taste. A salad prepared according to this recipe will be light and satisfying.

Required ingredients:

  • Lightly salted salmon – 260 gr.
  • Beijing cabbage (leaf part) – 200 gr.
  • Eggs – 2 pcs.
  • Walnut – ½ cup
  • Sour cream – 70 ml
  • Mayonnaise – 60 ml
  • French mustard – 1 tbsp.

Cooking method:

  1. Boil the egg hard, cut into square pieces.
  2. Cut the fish into small cubes.
  3. Chop the Beijing cabbage thinly.
  4. Carefully sort the walnuts so that there are no pieces of the shell. Grind.
  5. Mix mayonnaise, sour cream and mustard.
  6. Combine all ingredients, season and mix.

Recipe 2: Salad with lightly salted salmon and potatoes

This salad will be both tasty and satisfying. And all thanks to potatoes. You will also need carrots and lightly salted cucumber, which with its sour taste will pleasantly complement the taste of fish.

Required ingredients:

  • Fish (fillet) – 280 gr.
  • Potatoes – 1 pc.
  • Carrots – 1 pc.
  • Lightly salted cucumber – 1 pc.
  • Onions – ½ pcs.
  • Cream – 50 ml.
  • Mayonnaise – 80 gr.

Cooking method:

  1. Boil the potatoes (including their peels) and carrots. Cook the vegetables for 15 minutes after the water boils. Cool the vegetables, peel and cut into cubes.
  2. Cut the pickled cucumber and fish into small square pieces.
  3. Chop the onion and leave to marinate for 10 minutes. For the marinade, combine a tablespoon of vinegar, a spoonful of water and half a teaspoon of sugar.
  4. Mix mayonnaise and cream.
  5. Combine all ingredients and dressing.

Recipe 3: Salad with lightly salted salmon and Feta

This dish can be proudly presented to guests at a festive banquet. Especially selected components will create an extravaganza of taste, and the puff structure will make the appearance of the salad very presentable. Serve the dish in martin bowls or bowls.

Required ingredients:

  • Lightly salted salmon – 260 gr.
  • Fresh tomatoes – 2 pcs.
  • Feta – 230 gr.
  • Capers – 100 gr.
  • Potatoes – 2 pcs.
  • Fresh dill
  • Garlic – 2 cloves
  • Chicken egg
  • Olive oil – 100 ml.
  • Mustard powder

Cooking method:

  1. Boil the potatoes “in their jackets” - cook them for 15 minutes after boiling. When the vegetable has cooled, remove the skin and grate it. This will be the first layer of lettuce.
  2. Prepare the dressing; you will use it to coat each layer of salad. Combine egg yolk, oil and mustard powder. Squeeze the garlic into the mixture through a press. You should end up with a mass similar in consistency to thick sour cream.
  3. Scald the tomatoes with boiling water, carefully remove the skin and cut into thin slices. This is the second layer, brush it with dressing.
  4. The third layer is salmon, cut into cubes. Brush the fish with sauce.
  5. The fourth layer is Feta cubes. Cut the cheese into small squares and place on the fish. Pour the remaining dressing over the salad and sprinkle with capers and chopped dill.

Recipe 4: Salad with lightly salted salmon and canned mussels

Some dishes turn out delicious and complex in taste, despite the small number of ingredients. This salad with lightly salted salmon is very unusual; it does not contain “heavy” ingredients, and therefore is easily digestible and does not leave a feeling of heaviness. Serve it in portions, in small glass bowls.

Required ingredients:

  • Canned mussels – 160 gr.
  • Lightly salted salmon – 220 gr.
  • Cucumber – 1 pc.
  • Red cabbage – 130 gr.
  • Mayonnaise – 60 gr.
  • Sour cream – 40 gr.

Cooking method:

  1. Peel the cucumbers and cut into thin long strips.
  2. You need to drain the juice from the mussels.
  3. Chop the cabbage thinly.
  4. Mix mayonnaise and sour cream, add salt.
  5. Combine all ingredients and season with sour cream sauce.

Recipe 5: Salad with lightly salted salmon in Korean

This dish will appeal to everyone, regardless of culinary preferences. Vegetables marinated in Korean sauce will add a special piquancy to the salad with salmon.

Required ingredients:

  • Fresh cucumber – 2 pcs.
  • Carrots – 1 pc.
  • Lightly salted salmon – 230 gr.
  • Soy sprouts – 140 gr.
  • Soy sauce – 2 tbsp.
  • Fresh ginger – 30 gr.
  • Liquid honey – 1 tsp.

Cooking method:

  1. Let's prepare the marinade for the vegetables. Grate the ginger. Mix soy sauce, honey and ginger.
  2. Peel the cucumber and peel the carrots. Grate the vegetables using a Korean carrot grater. Strain the marinade and pour it over the vegetables for 20 minutes.
  3. Drain the juice from the sprouts and chop them.
  4. Cut the fish into long pieces.
  5. Combine all ingredients and pour in the remaining marinade.

Salad with lightly salted salmon - secrets and useful tips from the best chefs

You can make salmon salad even if you are on a low-carb diet. Use ingredients such as eggs, seafood, hard cheese and the dish will turn out healthy, satisfying and low in calories.

What parts of fish are best to use for salad? If “watery” vegetables predominate in your dish, then take the belly of the fish - it is fattier. If you take potatoes or starchy vegetables (for example, boiled carrots) for the salad, it is better to take the fillet that is located near the head - there is less fat there.

Don't know what to season a salad with lightly salted salmon? Mix sour cream with soy sauce, add sesame seeds and get an unusual dressing.

Step 1: Prepare the eggs.

First, wash your chicken eggs. Then place them in a small saucepan and cover with cold water. Add a little salt and put on high heat. Bring to a boil, and then continue to cook the eggs some more. 10-12 minutes, but on medium or low heat so that the water does not boil too much.
After boiling, cool the eggs by placing them directly in a saucepan under running ice water. Wait until they cool completely before peeling them and cutting them into small cubes.

Step 2: Prepare the cucumbers.



Rinse the cucumbers and dry. Peel off the skin. Also, if the seeds are very large, large, remove them too. Cut the cucumber pulp, cleared of all excess, into small cubes, preferably about the same size as the egg pieces.

Step 3: Prepare the salmon.



Remove the skin from the salmon fillet by simply cutting it off with a knife, and then chop it into cubes exactly the same size as the cucumbers and eggs earlier.

Step 4: Prepare the green onions.



Wash the green onion feathers, remembering to cut off the white onion at the base, and then cut them into small rings.

Step 5: Prepare the dill greens.



We wash the dill very carefully, as there may be small grains of sand on it, which will subsequently crunch unpleasantly on the teeth. After washing, chop the greens with a knife into very small pieces.

Step 6: Mix the salad with salmon and fresh cucumber.



All prepared ingredients: eggs, cucumbers, lightly salted salmon, green onions and dill; pour into a salad bowl and add salt. Stir. Season the salad with sour cream, it’s better to use fatty sour cream, mix all the ingredients again and try to see if your dish is salty enough. If everything is in order, then serve the prepared salad with salmon and fresh cucumber to the table.

Step 7: Serve the salad with salmon and fresh cucumber.



Salmon and fresh cucumber salad deserves the most beautiful serving plate you have. Arrange it beautifully and garnish with sprigs of fresh dill. You can even put a couple of juicy cherry tomatoes; their color will be very useful here. That’s it, now the salad with salmon and fresh cucumber will instantly scatter on the plates, the main thing is to be sure to enjoy its taste yourself.
Bon appetit!

To make a salad with salmon and fresh cucumber even more delicious, use quail eggs instead of chicken eggs. It will even be more useful.

Salad with salmon and fresh cucumber should not be stored for a long time, as the vegetables will release juice over time and will no longer be as tasty as before.

The finished salad with salmon and fresh cucumber can be divided into small portions in special bowls and decorated with grated yolk.

If you are afraid that sour cream will make the salad with salmon and fresh cucumber bland, just mix it with strong mustard, a couple of teaspoons is enough.

Ingredients:

  • Lightly salted salmon - 150-200 grams.
  • Eggs - 3 pcs.
  • Cheese - 100 grams.
  • Potatoes - 3 pcs.
  • Carrots - 1 pc.
  • Fresh cucumber - 2 pcs.
  • Greens (onion, parsley).
  • Mayonnaise.

Lightly salted salmon in salads

Layered salad with salmon is an ideal dish for a holiday table in all respects: tender, elegant, satisfying, beautiful and incredibly tasty.

That is why housewives always try to prepare something similar for any special occasion in order to please and surprise guests with another culinary masterpiece.

Salmon is excellent for holiday fish salads, as its delicate taste combines with a variety of different ingredients, and in puff pastries, this fish also serves as a decoration due to its rich hue. A layered salad can be prepared with both lightly salted and smoked salmon, the result in any case will meet or even exceed all expectations.

Layered salad with salmon is a real table decoration, as can be seen from numerous photos. The appetizer can look like a real cake or resemble a starfish, fish or any other shape, which makes the dish not only tasty, but also interesting. Serving such puff salads in portions, on separate plates or in glasses, is popular.

Very often, when preparing appetizers, the same salted salmon, cut into thin slices, is used, as well as red caviar, which ideally complements the fish in color and taste. For example, the “Tsarsky” layered salad with salmon and red caviar is very popular, the eggs in which resemble precious stones, and the taste is rich and multifaceted.

There are a lot of recipes for making puff salad with salmon. Among them you can find both simple and more complex options, which use many different products.

Such salads are made with potatoes and rice, eggs and cheese, fresh and boiled vegetables, and add fruits and herbs. And to make the finished puff salad with salmon even more tender, in addition to mayonnaise, a layer of grated butter is often added to it.

You should definitely use one of the recipes with photos and prepare a puff salad with salmon for the New Year, Birthday or any other holiday. After all, such snacks are very popular among guests. Hearty, but light, tender, tasty and even healthy puff salad with salmon will give real pleasure to even the most fastidious gourmets.

Preparation

A win-win option for any feast is a layered salad with salmon and potatoes. It can be served on a shared platter or in portions; this dish will become a real favorite of the holiday meal, and it is very simple to prepare.

  1. First you need to boil the jacket potatoes and carrots, adding salt to the water (in this case you won’t have to salt the salad itself). Peel the cooled vegetables and chop them using a coarse grater.
  2. Hard-boil the eggs, cool under running water, then peel and chop.
  3. Cut a piece of lightly salted salmon into small cubes.
  4. Cut the cucumbers into thin short strips.
  5. Chop the green onions very finely with a knife.

Lay the salad in layers on a flat dish or on separate plates (for convenience, you can use a cooking dish without a bottom).

  1. Place the grated potatoes in the first layer, distributing them evenly on the plate, make a mayonnaise mesh on top and sprinkle with green onions.
  2. Place the fish on the onion, cover it evenly with a layer of cucumbers and again make a mayonnaise mesh.
  3. The next layer is crushed eggs, they again need to be greased with mayonnaise and covered with boiled carrots. Apply a mesh of mayonnaise to the layer and sprinkle generously with grated cheese.
  4. Decorate the salad with parsley sprigs on top and let it brew for 2-3 hours in the refrigerator.

Options

Very tasty, airy, bright and appetizing, similar to a birthday cake - layered salad with salmon and avocado will decorate any feast and will conquer everyone from the first bite.

  1. To prepare it, you need to boil the rice, cut the salmon and avocado pulp into cubes.
  2. Cover the dish with lettuce leaves or slices of dried seaweed, which is used to make rolls.
  3. Divide all ingredients in half, layer rice, avocado and fish, covering each with creamy soft cheese.
  4. Repeat all layers again, coat the top fish layer and sides of the salad well with cheese, sprinkle with sesame seeds, cool, garnish with herbs and serve.

The most delicious puff salmon salad can be made with the addition of red caviar. For example, one of the variations of the Tsarsky salad with cheese and olives.

  1. You should hard-boil the eggs and freeze the butter in advance.
  2. Chop the finished eggs with a fork and place on a flat dish, then evenly coat with garlic mayonnaise.
  3. Place the next layer of grated cheese, coat with the sauce again and evenly distribute the diced lightly salted salmon fillet on top.
  4. Cover the fish with a layer of grated butter (you can mix these ingredients together in advance), and then grease it again with mayonnaise.
  5. Cut the olives into slices, place them on top of the fish, lightly brushing with mayonnaise sauce.
  6. Cover the finished salad with red caviar and garnish with sprigs of herbs.
  7. It is better for the dish to stand in the refrigerator for a couple of hours, and to prevent it from getting too windy, you can cover it with cling film.

By the way, even the seemingly ordinary Mimosa salad will become much more interesting if you add salted salmon to it instead of canned fish. There are many options and you can safely experiment with ingredients, change the design of dishes to make the feast unforgettable.