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Salad with canned salmon, rice and egg

Salad with canned pink salmon, rice, and egg

Made from everyday ingredients—fresh, light, and appetizing! This salad with canned pink salmon, rice, and egg is perfect for a quick, filling snack or even dinner. You'll find the ingredients in any kitchen, and what makes it so appealing is how simple it is to put together.

Maria

Recipe author

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Composition / ingredients

Servings:

Canned pink salmon

250

Rice

150

Eggs

Cucumbers

Fresh herbs (5-6 sprigs)

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 32 % 12 g

Fats 24 % 9 g

Carbohydrates 45 % 17 g

198 kcal

GI: 6 / 94 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make a salad with canned pink salmon, rice, and egg? Gather the ingredients. It's best to use salmon packed without oil, since the salad is dressed with mayonnaise and you don't need the extra fat. For salads I always use parboiled rice—it doesn't clump together after cooking.
Step 2:

Cook the rice and eggs ahead of time. How do you cook rice? Rinse it thoroughly until the water runs clear. Add the rice to a pot of boiling water and add salt. Cook it until done, for the time on the package. Then drain the rice in a sieve and let the water run off. Let it cool.
Step 3:

Take the canned pink salmon out of the can and shake off the liquid. Remove the bones from the fish. Mash it into small pieces with a fork.
Step 4:

Wash the cucumber, pat it dry, and cut it into small cubes. Be sure to taste it for bitterness—a bitter cucumber will ruin the salad.
Step 5:

Hard-boil the eggs. How do you make hard-boiled eggs? To keep them from cracking, put them in cold water and set them on low heat. Boil the eggs for 9 minutes after the water comes to a boil, then pour off the hot water and cool them in cold. The sudden temperature change makes the shells easier to peel. Chop the peeled eggs into small cubes.
Step 6:

Wash the herbs, pat them dry, and chop them finely. I used cilantro; dill, parsley, and green onion are also good.
Step 7:

In a salad bowl, combine the rice, eggs, cucumber, canned pink salmon, and cilantro.
Step 8:

Dress the salad with mayonnaise, add pepper, and mix. Taste it and add salt if needed. I usually don't add salt to mayonnaise salads, but here a little wouldn't hurt.
Step 9:

Serve the salad however you like—in a bowl, in individual portions shaped with a ring mold, in layers, or simply mixed. Enjoy your meal!

This recipe is the base for any other canned-pink-salmon salad. Don't be afraid to experiment and add different ingredients to your taste. You can swap the fresh cucumber for canned corn.
Shake the can before you buy it. The more liquid sloshing around inside, the less fish there is.
Important! To make rice dishes come out delicious every time, read the article on the fine points of choosing rice and the secrets of cooking it.
It's better to make the mayonnaise yourself—it'll be tastier and healthier. See some great homemade mayonnaise recipes here. You can also use not just mayonnaise as a dressing but sour cream or plain yogurt. Use them on their own or mix them with mayonnaise in any ratio you like—it'll cut the calories.