Salad with Lightly Salted Salmon

For fish lovers! Very quick and easy — any home cook will love it!

Recipe author

Servings:

Salmon (lightly salted, fillet)

600

Eggs

Any cheese

300

Grapefruit

Olives

Bell pepper

Olive oil

Salt

Lettuce

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 56 % 10 g

Fats 28 % 5 g

Carbohydrates 17 % 3 g

97 kcal

GI: 100 / 0 / 0

If you want to surprise your loved ones at dinner, this recipe is for you. After a day at work it can feel like there's no energy left to cook, but the family still needs feeding, so the faster and simpler, the better. This lightly salted salmon salad really doesn't take long, honestly. When I first heard the name, I assumed it would be something wildly fussy and time-consuming. But when I started making it, the only tricky part turned out to be peeling the grapefruit. And it's not so precious that you'd make it every day (though who knows) — but two or three times a week, absolutely. Take some dessert cups. Put lettuce leaves on the bottom, whole or torn by hand. Cut the salmon fillet into small cubes and lay it on the leaves. Peel the grapefruit, remove the membranes, cut it into the same size cubes, and layer it over the salmon. Boil the eggs. Grate an egg over the top on a fine grater, then a layer of grated cheese, then again salmon, grapefruit, egg, cheese. Garnish with chopped olives and add salt if needed. Drizzle with olive oil. You can decorate with a nicely cut tomato. I think the best touch is to announce, as you bring it out: "Salmon salad cocktail." The family will be delighted.

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