1. Main Page
  2. Salads
  3. Salad with krill meat and corn

Krill Meat and Corn Salad

Make a tasty seafood salad — hearty and appetizing! This krill meat and corn salad is a great pick for a family dinner. It's filling enough to stand on its own as a main dish. Use short-grain round rice; parboiled rice and other fluffy, separate-grain varieties won't work here. Don't drain all the liquid from the canned fish — leaving a little behind keeps the salad juicier and means you'll need less mayonnaise. To take the bite out of the onion, cover it with boiling water, let it sit a couple of minutes, then drain.

Mya-chaAuthor avatar
Recipe author
Salad with krill meat and corn
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 41 % 12 g
Fats 24 % 7 g
Carbohydrates 34 % 10 g
140 kcal
GI: 20 / 80 / 0
  • Krill meat is an exceptionally healthy food. Krill doesn't accumulate harmful substances, so it's considered an environmentally clean product. Its meat contains minerals like calcium, potassium, sodium, magnesium, phosphorus, iron, and iodine. Krill is a rich source of easily digestible protein, amino acids, vitamins, and fatty acids — so it's well worth working into your meals. You can add it to all sorts of dishes: soups, salads, appetizers. This recipe offers one kind of salad — tasty and good for you! 1. Put the rice in a small bowl, cover with cold water, and rinse. Drain. Then put the clean rice in a small saucepan and cover with water (about 100 ml / 1/2 cup is enough). Set over the heat and cook until tender. 2. Meanwhile, hard-boil the eggs. Cool them in cold water, peel, and dice. 3. Open the cans. Drain off some of the liquid from the sardines. Put some of the sardines in oil into a salad bowl and mash with a fork. Add all the krill meat and the chopped eggs. 4. Peel the onion and cut it into small dice. Put it in a separate bowl and pour boiling water over it. Let it sit a couple of minutes, then drain it in a sieve so all the water runs off — this takes the bitterness out of the onion. 5. Add the onion and the corn to the salad bowl with the rest of the ingredients. Season with salt and pepper to taste, dress with the mayonnaise, and mix. 6. Chill the salad in the fridge for an hour, since it's best served cold. Serve, garnished with a fresh lettuce leaf if you like. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Raw wild rice - 353  kcal/100g
  • Brown raw rice - 360  kcal/100g
  • Boiled brown rice - 119  kcal/100g
  • White fortified raw rice - 363  kcal/100g
  • White fortified boiled rice - 109  kcal/100g
  • White rice, steamed, with long grains raw - 369  kcal/100g
  • Steamed white rice, boiled with long grains - 106  kcal/100g
  • Instant dry rice - 374  kcal/100g
  • Instant rice, ready to eat - 109  kcal/100g
  • Fig - 344  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Salad mayonnaise of 50 % fat content - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provencal Mayonnaise - 624  kcal/100g
  • Provencal mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Canned sweet corn - 79  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Krill meat - 97  kcal/100g
  • Canned sardines - 221  kcal/100g

Similar recipes

Related and additional categories: