10 simple and delicious salads with salmon and other red fish

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Add beans, rice, cucumbers, cheese, herbs, and more to salted, fried, or canned fish.

For these salads, salmon, salmon, pink salmon, trout, coho salmon or chum salmon are ideal. Instead of lightly salted fish, you can take smoked fish: it will give the dishes an unusual flavor.

Mayonnaise can be made at home, replaced with sour cream or other sauces.

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

Ingredients

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

Preparation

Cut the salmon into thin long strips up to 1.5 centimeters wide, the cucumber into slices. Divide the radish into quarters or halves, if very small - leave whole. Chop the dill coarsely, finely chop the onion.

In a large bowl, combine butter, lemon juice, dill, salt and pepper. Add spinach, fish, cucumber, radish and onion and mix well.

2. Salad with red fish, avocado and herbs

Ingredients

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

Preparation

Cut the fish into medium pieces, onion and avocado into half rings.

Whisk together the olive oil, lemon juice, water, mustard, honey, garlic and dill with a blender. The mass should be homogeneous.

Place coarsely chopped greens, fish, onion and avocado in a deep bowl. Drizzle with dressing before serving.

3. Salad with red fish, capers and cherry tomatoes

Ingredients

• 150 g lightly salted salmon;
• 7-8 cherry tomatoes;
• 1 bunch of dill;
• 2 cucumbers;
• ½ teaspoon salt;
• 2½ tablespoon sour cream;
• 2 teaspoons of capers
• 1 pinch of ground black pepper

Preparation

Cut the fish into medium pieces, and cut the cherry into halves. Chop the dill finely, leaving a couple of twigs to serve.

Divide the cucumber into long strips up to 0.5 centimeters wide. Place in a colander, sprinkle with salt and let sit for 15 minutes. Then rinse under cool running water and pat dry with a paper towel.

For the sauce, combine sour cream and dill. Season the cucumber, stir and place in a bowl. Place fish, tomatoes and capers on top. Pepper and garnish with dill.

4. Salad with fried red fish, apple and mustard

Ingredients

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

Preparation

If the salmon is frozen, thaw it first. Heat the oil in a skillet and fry the fish for 3-4 minutes on each side until tender. Cool and cut into small pieces. Chop the onion finely, the apple and cucumber in medium slices.

For dressing, whisk sour cream, mayonnaise, vinegar, mustard, sugar and pepper. Then add cream and stir again. The mass should be homogeneous.

Pour the sauce over the salmon, vegetables and apple. Place the lettuce on a portioned platter, then place the rest of the dish with the dressing.

5. Salad with canned red fish, chickpeas and paprika

Ingredients

• 200 g canned chickpeas;
• ½ tablespoon 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 granular cottage cheese;
• 1½ tablespoon Dijon mustard
• 1 tablespoon lemon juice

Preparation

Throw the chickpeas in a colander, rinse and dry. Mix with olive oil, ½ teaspoon of paprika, lightly salt and pepper. Place on a baking sheet and cook in the oven at 220 ° C for 12-15 minutes. Stir occasionally.

Mash the fish with a fork. Cut the cucumber into small cubes. Chop the dill. Combine these ingredients with cottage cheese, mustard, lemon juice, salt and pepper. Add cooled chickpeas and stir. Season with the remaining paprika before serving.

6. Salad with red fish, beets and cottage cheese

Ingredients

• 250 g beets;
• 200 g green beans;
• salt to taste;
• 4 slices of whole grain or any other bread;
• 200 g of lightly salted salmon or other red fish;
• 4–5 stalks of green onions;
• 125 g low-fat cottage cheese;
• 1 tablespoon olive oil
• 2 teaspoons Dijon mustard
• 3 teaspoons white wine vinegar
• 200 g lettuce leaves (any mix can be used).

Preparation

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

Divide the bread into small pieces and dry in a skillet without oil for 1-2 minutes.

Chop the salmon. Finely chop the onion and mix with the curd. Whisk butter, mustard and vinegar for dressing.

Place lettuce, beans, beets and fish on a flat plate. Top - croutons and curd mass. Pour sauce over everything and season with salt before serving.

Get inspired?

10 delicious salads with croutons

7. Salad with red fish, rice and feta

Ingredients

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

Preparation

Cook rice in vegetable broth with a pinch of salt, pepper, saffron, half turmeric, ½ teaspoon of garlic and the same amount of onion powder.

Cut the cherry into halves, mash the cheese with a fork.

If using frozen fish, thaw it first. Then sprinkle with ¼ teaspoon each of garlic and onion powder, turmeric, paprika, salt and pepper. Fry in hot oil in a skillet for about 2 minutes on each side. Transfer to a baking dish and cook for 5-10 minutes in the oven at 230 ° C.

For dressing, whisk mayonnaise, vinegar, mustard, remaining garlic and onion powder.

Place lettuce on top of a large flat plate with rice, fish and cherry tomatoes on top. Pour over the sauce and sprinkle with feta.

Surprise everyone?

10 cool salads with cheese

8. Salad with red fish, potatoes and yoghurt dressing

Ingredients

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

Preparation

Boil the potatoes, cool and peel. Cut into large pieces.

Finely chop the dill, leave a couple of twigs for serving. Cut the fish into thin strips, the onion into medium pieces.

For dressing, combine cream, yogurt, mustard, lemon juice and dill.

Place fish, potatoes and onions in a salad bowl. Pour over the sauce, salt and stir. Leave in refrigerator for 20-30 minutes before serving.

Take note?

New potato salad with mustard sauce

nine. Salad with canned red fish and pasta

Ingredients

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

Preparation

Mash the fish with a fork. Finely chop the onion, herbs and celery. Combine ingredients with mayonnaise, mustard, zest and lemon juice.

Boil the pasta until tender. Throw in a colander and rinse under the tap. Place the warm kawatappi in the salad. Season with salt and pepper and add tabasco. Stir and refrigerate for 15-20 minutes before serving.

Experiment?

10 great ways to make mac and cheese

10. Salad with red fish and baked vegetables

Ingredients

• 4 eggs;
• 4 potatoes;
• 4 beets;
• 4 carrots;
• 350 g of lightly salted salmon or other red fish;
• 1 onion;
• 2-3 stalks of green onions;
• 250 ml mayonnaise.

Preparation

Boil eggs hard-boiled, about 10-11 minutes.

Wash the vegetables, pierce the skins of the potatoes with a fork a couple of times. Preheat oven to 190 ° C. Line a baking sheet with foil and place the carrots and potatoes on top. Wrap the beets in foil and place next to them. Bake for 40-60 minutes. Check periodically with a fork. Once the vegetables are tender, they are done. Cool to room temperature, then clean.

Cut the fish into medium pieces, chop both types of onion. Grate the eggs on a fine grater.

Put the fish on the bottom of a deep salad bowl, on top of it - onions and a little mayonnaise. On a medium grater, grate the potatoes directly into the bowl. Smooth and brush with mayonnaise. Next, make the same layers of carrots and beets. Sprinkle with grated eggs and green onions on top.

Leave in the refrigerator for an hour or two before serving.

Read also ???

• 10 lean salads that won't leave you hungry
• 10 simple and delicious radish salads
• 10 Chicken Liver Salads You Can't Resist
• 10 interesting salads with rice
• 10 mouth-watering salads with canned tuna