Salad with canned salmon, rice and egg

From ordinary products, fresh, light, appetizing! Salad with canned pink salmon, rice and egg is a recipe ideal for a quick and satisfying snack or even dinner. Products for this delicious salad will be found in any housewife's house, and the preparation is captivating with its simplicity.

Maria

Recipe author

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Composition / ingredients

servings:

Canned pink salmon

250

Fig

150

Eggs

Cucumbers

Greenery (5-6 twigs)

Mayonnaise

Ground black pepper

to taste

Salt

to taste

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

Step-by-step cooking

Cooking time: 40 min

Step 1:
How to make a salad with canned pink salmon, rice and egg? Prepare the ingredients. Pink salmon is preferable to use without adding oil, the salad is seasoned with mayonnaise, excess fat is not needed. I always take steamed rice for salads — it does not stick together after cooking.
Step 2:
Pre-boil the rice and eggs. How to cook rice? Thoroughly rinse the grits to clean water. Put the rice in a saucepan with boiling water, add salt. Cook it until ready at the time indicated on the package. Then discard the rice on a sieve and let the water drain. Cool it.
Step 3:
Remove the canned pink salmon from the jar and shake off the liquid. Remove the bones from the fish. Mash it into small pieces with a fork.
Step 4:
Wash the cucumber, dry it and cut it into small cubes. Be sure to try it, whether it is bitter — such a cucumber will spoil the salad.
Step 5:
Boil the eggs hard-boiled. How to cook hard-boiled eggs? So that the eggs do not crack when cooking, put them in cold water and put them to cook on a small fire. Boil the eggs for 9 minutes after boiling, then pour cold water and cool. From a sharp temperature drop, the shell will be better cleaned. Chop the peeled eggs into small cubes.
Step 6:
Wash the greens, dry them and chop them finely. I took cilantro, dill, parsley and green onions are also good.
Step 7:
Combine rice, eggs, cucumber, canned pink salmon and cilantro in a salad bowl.
Step 8:
Season the salad with mayonnaise, pepper and mix. Taste the salad and add salt if necessary. I usually don't add salt to salads with mayonnaise, but it wouldn't be superfluous here.
Step 9:
Serve the salad to the table in any way — in a salad bowl, in portions, laid out with a cooking ring, in layers or simply mixed. Bon appetit!

This recipe is the basis for any other canned pink salmon salads. Don't be afraid to experiment and add different ingredients to your taste. Fresh cucumber can be replaced with canned corn.

Shake the can before buying. The more liquid there is in it, the smaller the fish.

Important! To make rice dishes invariably delicious, read the article about the subtleties of choosing rice and the secrets of its preparation .

It is better to prepare mayonnaise yourself. It will be tastier and healthier. See here interesting recipes for homemade mayonnaise.
Also, as a dressing, you can use not only mayonnaise, but also sour cream or natural yogurt. They can be taken separately or mixed with mayonnaise in any proportion to your taste - this will reduce the calorie content of the dish.