Salad with pink salmon - 41 cooking recipes

Canned fish is most often used to prepare this dish. Quite rarely, people who are looking for pink salmon salad recipes have in mind that same red fish, salted, smoked or marinated. It has a specific taste and is not suitable for every salad - canned fish is another matter. You can use it to mix up Mimosa and any other popular holiday snack.

Our housewives most often go in search of fish salads on the eve of holidays such as New Year or March 8th. Because it’s simple, without any special tricks, and it adds a lot of variety to a table that already has something meaty or dietary. It is better to take canned pink salmon in oil, rather than in its own juice - as many years of practice have shown, many housewives agree that the former tastes better in salads.

The oil must be drained from the jar - some of it will still remain on the fish, there’s no getting around it. But it won’t be enough, and its taste will even add “charm” to the fish. This pink salmon goes well with any other salad ingredients: vegetables, boiled or raw, cereals, legumes, herbs.

It is worth paying tribute to salad recipes with fresh or smoked pink salmon. There are not as many of them as with canned food, but their taste is very bright and memorable. And if you are lucky enough to find a successful combination of products, you will cling to it (that is, cook) for a long time. Almost all of them are designed to be served for the holidays, suitable for fasting (where fish is allowed), and dietary restrictions.

By the way, another good thing about canned pink salmon salad is that it can be wrapped in pita rolls and used as a filling for tartlets, canapés and other cold appetizers. Because the viscous filling is less likely to fall apart or fall out.