Salad with canned pink salmon, rice and egg

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   How to make a salad with canned pink salmon, rice and egg? Prepare your ingredients. It is preferable to use pink salmon without adding oil; the salad is dressed with mayonnaise; excess fat is not needed. I always take steamed rice for salads - it does not stick together after cooking.

2. STEP 2

   

   Pre-boil the rice and eggs. How to cook rice? Rinse the cereal thoroughly until it is clean with water. Place the rice in a pan of boiling water and add salt. Cook it until done according to the time indicated on the package. Then place the rice in a sieve and let the water drain. Refrigerate.

3. STEP 3

   

   Remove the canned pink salmon from the jar and shake off the liquid. Remove bones from fish. Mash it into small pieces with a fork.

4. STEP 4

   

   Wash the cucumber, dry it and cut it into small cubes. Be sure to try it to see if it’s bitter - such a cucumber will ruin the salad.

5. STEP 5

   

   Boil the eggs hard. How to hard boil eggs? To prevent eggs from cracking during cooking, place them in cold water and cook over low heat. Boil the eggs for 9 minutes after boiling, then cover with cold water and cool. The shell will be better cleaned from a sharp temperature change. Chop the peeled eggs into small cubes.

6. STEP 6

   

   Wash the greens, dry and finely chop. I used cilantro, dill, parsley and green onions also work well.

7. STEP 7

   

   In a salad bowl, combine rice, eggs, cucumber, canned pink salmon and cilantro.

8. STEP 8

   

   Season the salad with mayonnaise, pepper and mix. Taste the salad and add salt if necessary. I usually don’t add salt to salads with mayonnaise, but here it wouldn’t be superfluous.

9. STEP 9

   

   Serve the salad to the table in any way - in a salad bowl, in portions, laid out using a cooking ring, in layers or simply mixed. Bon appetit!

Comments on the recipe

tatyanochka2022

07.10.2023

4.7

I wanted to diversify my menu and prepare a fish salad. Having visited the site, I found a recipe for a salad with canned pink salmon, rice and egg. I had long grain steamed rice. Instead of pink salmon I took Iwasi. The fish in the jar was packed in small pieces. It turned out to be very soft and was kneaded well with a fork. I cut the cucumber and boiled eggs into small cubes. I added a few more green onions to give the salad a little heat and flavor. The salad turned out tender, juicy, with a rich fish taste and a fresh cucumber note. Thank you very much for the recipe!

Elena

07.10.2023

4.6

A hearty, interesting, tasty salad! If you have ready-made rice, it cooks very quickly) Thank you!

Ellisha

07.10.2023

4.7

It was a pleasure to prepare a salad with canned pink salmon, rice and eggs. A simple, light and very tasty salad. Thank you very much!