10 simple and delicious salad with salmon and other red fish

For this salad is ideal salmon, salmon, salmon, trout, coho or chum. Instead of salted fish can be smoked to take: it will give the dish an unusual tone.

Mayonnaise can be made housesReplace sour cream or the other sauces.

1. Salad with red fish, radish, spinach and cucumber

Ingredients

• 200 g salted salmon or other red fish;
• 1 cucumber;
• 4-5 radishes;
• 1 small bunch of dill;
• 2-3 green onion stalk;
• 3 tablespoons olive oil;
• 2 tablespoons of lemon juice;
• salt and pepper - to taste;
• 100 g of spinach leaves.

preparation

Salmon cut into thin long strips the width of up to 1.5 centimeters, cucumber - slices. Radishes, divide into quarters or halves, if very small - leave whole. Dill chop coarsely, onion - finely.

In a large bowl, combine the oil, lemon juice, dill, salt and pepper. Add the spinach, fish, cucumber, radishes and onions and mix well.

2. Salad with red fish, avocado and herbs

Ingredients

• 150 g salted salmon or other red fish;
• 1 small onion;
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• 1 avocado;
• 4 tablespoons olive oil;
• 3 tbsp lemon juice;
• 2 tablespoons of water;
• 1 teaspoon mustard;
• 1 tablespoon honey;
• 1 clove of garlic;
• 1 small bunch of dill;
• 250 g of green (you can use any mix).

preparation

The fish is cut into medium slices, onion and avocado - half rings.

Whisk blender olive oil, lemon juice, water, mustard, honey, garlic, and dill. Should get a homogeneous mass.

In a bowl add the coarsely chopped fresh herbs, fish, onions and avocado. Pour the dressing just before serving.

3. Salad with red fish, capers and cherry tomatoes

Ingredients

• 150 g salted salmon;
• 7-8 cherry tomatoes;
• 1 fennel beam;
• 2 cucumber;
• ½ teaspoon salt;
• 2½ tablespoons of sour cream;
• 2 teaspoons capers;
• 1 pinch ground black pepper.

preparation

The fish is cut into medium-sized pieces, cherry - halves. Dill finely chop, leaving a couple of sprigs to serve.

Cucumber divide into long strips of a width of 0.5 centimeters. Place in a colander, sprinkle with salt and leave for 15 minutes. After rinse under cool running water and dry with paper towel.

For the sauce, mix the sour cream and dill. Fill cucumber, Mix and place in a bowl. Place on top of the fish, tomatoes and capers. Pepper and garnish with dill.

4. Salad with grilled red fish, apple and mustard

Ingredients

• 150 g of chilled or frozen fillets of salmon or other red fish;
• 1 tablespoon olive oil;
• ½ onion;
• 1 apple:
• 1 cucumber;
• 2 tablespoons of cream;
• 2 tablespoons mayonnaise;
• 1 tablespoon of apple cider vinegar;
• 1 teaspoon Dijon mustard;
• ½ teaspoon of sugar;
• 1 pinch ground black pepper;
• 50 ml fatty cream;
• 100 g lettuce (any mix).

preparation

If the salmon, frozen, thawed her first. Heat the oil in a frying pan and fry the fish for 3-4 minutes on each side until cooked. Cool and divide it into small pieces. Onions finely chop, apple and cucumber - slices of medium.

For the filling, whisk the sour cream, mayonnaise, vinegar, mustard, sugar and pepper. After add the cream and stir again. Should get a homogeneous mass.

Pour salmon, vegetables and apple sauce. Put on a la carte dishes lettuce first, and then the rest of the dishes with sauce.

5. Salad with canned red fish, chickpeas and peppers

Ingredients

• 200 g of canned chickpea;
• ½ tablespoon of olive oil;
• 1 teaspoon smoked paprika;
• salt and pepper - to taste;
• 150 g of canned salmon or other red fish;
• 1 cucumber;
• 3-4 sprigs of fresh or ½ teaspoon of dried dill;
• 150 g of a granular curd;
• 1½ tablespoon Dijon mustard;
• 1 tablespoon lemon juice.

preparation

chick-pea fold in a colander, rinse and drain. Mix with olive oil, ½ teaspoon of paprika, a little salt and pepper. Pour onto a baking sheet and cook for 12-15 minutes in the oven at 220 ° C. Stir occasionally.

Fish mash with a fork. Cucumber cut into small cubes. Chop the dill. Combine these ingredients with cheese, mustard, lemon juice, salt and pepper. Add the chickpeas and stir cooled. Before serving, season with the remaining paprika.

6. Salad with red fish, beets and cottage cheese

Ingredients

• 250 g of beet;
• 200 g of green beans;
• salt - to taste;
• 4 slices of wholemeal bread or any other;
• 200 g salted salmon or other red fish;
• 4-5 stalks of green onions;
• 125 g of non-fat cheese;
• 1 tablespoon olive oil;
• 2 teaspoons Dijon mustard;
• 3 teaspoons white wine vinegar;
• 200 g lettuce (you can use any mix).

preparation

Wash and boil beets. Dip the beans in boiling salted water for 5-7 minutes. Wash vegetables under running water and let it cool. After the cut beets large slices.

Divide bread into small pieces and drain in a pan without oil for 1-2 minutes.

Chop the salmon. Onions finely chop and mix with cottage cheese. For the filling, beat butter, mustard and vinegar.

On a flat plate lay out lettuce, beans, beets, and fish. Top - toast and cottage cheese. Pour all the sauce and season with salt before serving.

7. Salad with red fish, rice and feta

Ingredients

• 100 g of rice;
• 200 ml of vegetable broth (available from a cube) or water;
• salt and pepper - to taste;
• 1 pinch saffron - optional;
• ¼ tsp turmeric;
• 1 teaspoon garlic powder;
• 1 teaspoon onion powder;
• 6-7 cherry tomatoes;
• 100 g of feta;
• 200 g of chilled or frozen fillets of salmon or other red fish;
• 1 pinch paprika;
• 1 tablespoon olive oil;
• 3 tablespoons mayonnaise;
• ½ teaspoon white wine vinegar;
• 1 pinch mustard powder - optional;
• 100 g of salad greens (any mix).

preparation

Boil rice in vegetable broth with a pinch of salt, pepper, saffron, turmeric half, ½ teaspoon garlic and onions the same quantity of powder.

Cherry cut in halves, cheese mash with a fork.

If using frozen fish, first it thaws. After sprinkle ¼ teaspoon of garlic powder and onion, turmeric, paprika, salt and pepper. Fry in hot oil in a frying pan for about 2 minutes on each side. Put in a container for baking and cook for 5-10 minutes in the oven at 230 ° C.

For the filling, whisk the mayonnaise, vinegar, mustard, garlic residues and onion powder.

On a large flat plate lay out lettuce on top of it rice, fish and cherry. Pour the sauce and sprinkle with feta.

8. Salad with red fish, potatoes and yoghurt dressing

Ingredients

• 4-5 large potatoes;
• 1 small bunch of dill;
• 150 g salted salmon or other red fish;
• 1 onion;
• 60 ml of cream with fat content of 10-18%;
• 120 ml of skimmed yoghurt;
• 1 teaspoon Dijon mustard;
• 1 tablespoon lemon juice;
• salt - to taste.

preparation

Potatoes boil, Cool and clean. Cut into large chunks.

Dill finely chop a couple of sprigs of leave to feed. The fish is cut into thin strips, onions - medium-sized pieces.

For the filling, mix the cream, yogurt, mustard, lemon juice and dill.

In the bowl lay out the fish, potatoes and onions. Pour the sauce, season with salt and stir. Before serving, let stand for 20-30 minutes in the refrigerator.

9. Salad with red fish and canned pasta

Ingredients

• 200 g of canned salmon or other red fish;
• ½ onion;
• 4-5 sprigs of parsley;
• 2-3 sprigs of dill;
• 2 celery;
• 150 g of mayonnaise;
• 1 teaspoon mustard;
• 1 teaspoon lemon rind;
• 1 tablespoon lemon juice;
• 200 grams of pasta (kavatappi or any other);
• salt and pepper - to taste;
• ⅛ teaspoon Tabasco.

preparation

Fish mash with a fork. Onions, herbs and celery finely chop. Mix the ingredients with the mayonnaise, mustard, zest and lemon juice.

Boil pasta until tender. Fold out in a colander and rinse under the tap. Put warm kavatappi salad. Season with salt and pepper and add Tabasco. Stir and leave for 15-20 minutes in the refrigerator before serving.

10. Salad with red fish and roasted vegetables

Ingredients

• 4 eggs;
• 4 potatoes;
• 4 beet;
• 4 carrots;
• 350 g salted salmon or other red fish;
• 1 onion;
• 2-3 green onion stalk;
• 250 ml mayonnaise.

preparation

eggs boil hard boiled, approximately 10-11 minutes.

Wash vegetables, peel potatoes pierce with a fork a few times. Preheat oven to 190 ° C. Cover the baking sheet with foil and place on him carrots and potatoes. Wrap beets in foil and place nearby. Bake for 40-60 minutes. Periodically check the fork. Once the vegetables are soft, they are ready. Cool to room temperature, after clean.

The fish is cut into medium-sized pieces, both kinds of chop onion. The eggs rub on a small grater.

At the bottom of a deep salad bowl lay the fish on top of it - the onion and a little mayonnaise. On average grater directly into the bowl grate the potatoes. Smooth out and brush with mayonnaise. Then do the same layers of carrots and beets. Sprinkle grated eggs and green onions.

Before serving, let it sit for an hour or two in the refrigerator.