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Salmon salad

Salmon salad

A simple salad with salmon and fresh cucumbers. It's simple, but very light and tasty. It comes together easily too — the main thing is to buy everything and boil the eggs ahead of time. This salad can stand in as a full dinner, since it's made entirely of wholesome ingredients: fresh cucumbers, herbs, eggs, and fish.

Anna

Recipe author

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Composition / ingredients

Servings:

Salmon

100

Cucumbers

Eggs

Sour cream

Prepared mustard

0.25

Dill

Green onion

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 47 % 8 g

Fats 41 % 7 g

Carbohydrates 12 % 2 g

108 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

Gather the listed ingredients for the salad. Hard-boil the eggs first — about 10 minutes in boiling water — and cool them by leaving them in cold water. You can use all chicken eggs, or split it and use chicken and quail eggs to decorate the finished salad. Use two medium fresh cucumbers. The salmon is lightly salted — mine is store-bought. I use Russian prepared mustard, and you can swap the sour cream for plain yogurt. Have a deep bowl or salad bowl ready.
Step 2:

Rinse the fresh cucumbers under cold running water and pat them dry. Trim off the ends and cut the cucumbers into small cubes. Put the diced cucumbers into the prepared salad bowl.
Step 3:

You can use your own home-cured lightly salted salmon, or buy it at the store — just check the expiration date. Cut the salmon off its skin, remove any remaining bones, and dice it. Add the diced fish to the salad bowl.
Step 4:

Peel the boiled, cooled eggs and cut them into cubes. If you're using quail eggs, dice some for the salad and halve one or two to decorate it. Add the chopped eggs to the salad.
Step 5:

Use any herbs you like for the salad. I used a couple of green onion stalks, some dill, and a sprig of parsley. Rinse the fresh herbs well under cold running water and either spin them in a salad spinner or shake the water off the leaves. Finely chop the herbs and add them to the salad.
Step 6:

Mix the sour cream with the mustard and add a pinch of salt (better to salt later, since the fish is already salty). Stir the dressing and toss it with the salad.
Step 7:

Toss the salad and serve it right away — it's best not to leave it dressed for long (it'll weep liquid) or store it in the fridge. This salad makes a complete, wholesome dinner. For a heartier meal, serve it alongside potatoes — boiled, fried, or mashed.