Main Page
Fast and tasty
Canned salmon salad

Canned pink salmon salad

The quickest, simplest, most affordable salad, made from everyday ingredients! This canned pink salmon salad comes together in minutes and takes just three ingredients. It'll save the day as a filling snack or a light dinner. Add other ingredients and you'll get a new flavor every time.

katushafin

Recipe author

Watch the video

Composition / ingredients

Servings:

Canned pink salmon

240

Eggs (boiled)

Green onion

Mayonnaise

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 15 g

Fats 47 % 14 g

Carbohydrates 3 % 1 g

189 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 10 min

Step 1:

How do you make a salad from canned pink salmon? Gather your ingredients. Choose plain canned pink salmon, packed without added oil — the only ingredients should be fish and salt. Shake the can before buying; the more liquid you hear, the less fish there is.
Step 2:

Boil the eggs. How do you hard-boil eggs? To keep them from cracking, put them in cold water and set them over low heat to cook. Boil for 9 minutes after the water comes to a boil, then pour cold water over them to cool. The sudden temperature change makes them easier to peel. Peel the eggs and cut them into small cubes.
Step 3:

Rinse the green onion well, then dry it with paper towels. Finely chop the onion. You can add any herbs you like or have on hand to this salad — fish goes well with dill.
Step 4:

Open the can and drain off the liquid. Put the fish in a bowl and mash it with a fork. If you come across any large bones, remove them. You should end up with a uniform mass of small fish pieces.
Step 5:

Add the chopped herbs and chopped eggs to the bowl of fish. Season with pepper to taste.
Step 6:

Add the mayonnaise and mix the salad well. Taste it for salt and add more if needed. Keep in mind that both the fish and the mayonnaise already contain salt, so don't over-salt.
Step 7:

The salad is ready. You can serve it in a salad bowl, in individual dishes, or shaped on a plate with a plating ring. Enjoy!

You can vary the flavor by adding fresh cucumber, boiled carrot, green peas, potato, or rice.
The salad looks neat and attractive if you cut all the ingredients into pieces of the same size and shape (cubes, for example).
Only make salads from fully chilled ingredients. Made with warm ones, a salad can spoil quickly.
It's best to make the mayonnaise yourself — it'll be tastier and better for you. See some interesting homemade mayonnaise recipes here. You can also use sour cream or plain yogurt as the dressing instead of mayonnaise, either on their own or mixed with mayonnaise in any ratio you like — that will cut the calories.