eggs
salmon (trout)
Greenery
Cheese
Coat all layers with mayonnaise (sour cream). Decorate as desired.
Let's look at recipes for a very original and delicious salad with broccoli and salmon, which will evoke many positive emotions among your guests.
Salad with broccoli and salted salmon
Ingredients:
- lightly salted salmon – 200 g;
- broccoli – 150 g;
- fresh cucumbers – 150 g;
- tomatoes – 2 pcs.;
- red onion – 1 pc.;
- French mustard beans – 1 teaspoon;
- olive oil – 2 tbsp. spoons;
- lettuce leaves - for serving;
- spices - to taste.
Preparation
Now we’ll tell you how to prepare a salad with fish. Wash the cabbage thoroughly, shake it off and separate it into inflorescences. Then throw them into salted boiling water and cook for 3 minutes. Next, drain the broccoli in a colander and leave to cool. Wash the tomatoes, dry them and cut them in half, and chop the cucumbers into half circles. Peel the onion and chop into half rings. We cut the salmon into small pieces. Now prepare the salad dressing: mix olive oil with grainy mustard and stir until smooth. Place all the ingredients in a deep bowl, pour over the dressing, add salt, pepper and mix. Place the salad on a plate decorated with lettuce leaves and serve.
Warm salad with salmon and broccoli
Ingredients:
Preparation
To prepare this salad, pre-process the fish, cut into pieces and fry over medium heat on all sides for 5 minutes. Wash the broccoli, separate it into florets and boil in boiling salted water for about 7 minutes. Cut the tomatoes in half, chop the peeled onion into half rings and transfer the vegetables to a salad bowl. Add broccoli to salmon, heat for 3 minutes, and then transfer to vegetables. Sprinkle the finished dish with oil, add salt, mix and serve.
To prepare this salad, you need to stock up on the following ingredients: salmon fillet (boiled or canned), broccoli, a head of red onion, a bunch of green lettuce leaves, a few sprigs of basil, English grain mustard, salad olive oil, apple cider vinegar, and salt, sugar, ground black pepper and spices - according to the taste preferences of the cook.
Ingredients:
- 600-700 grams of salmon fillet (fresh or canned);
- 450-500 grams of fresh broccoli;
- 1-2 heads of red onions;
- 1-1.5 bunches of green salad leaves (preferably Romano);
- 3-4 sprigs of fresh or dried basil;
- 2-3 tsp. grainy English mustard;
- 3-4 tsp. salad olive oil;
- 2-3 tsp. apple cider vinegar;
- 1-2 tsp. Sahara;
- salt, ground black pepper (a mixture of peppers) and other spices - to taste
Recipe:
1. Use your hands to separate fresh broccoli into small floret pieces. Boil in lightly salted water over low heat for 5 minutes after boiling, then drain in a colander and cool. Frozen broccoli florets are easy to defrost.2. Fry boiled (or defrosted) cabbage inflorescences in a heated frying pan in a small amount of sunflower oil for 5-10 minutes, until the cabbage acquires a characteristic golden hue.
3. Rinse fresh salmon fillets under cold running water, then boil in lightly salted boiling water for 15 minutes, then cool and cut into small pieces or separate along the grain with your hands. If the salmon is canned, mash the fillet with a fork.
4. Peel the red onion and then cut it in half. One half (which needs to be cut into small rings) will go to the salad, the other - for salad dressing.
5. Wash a bunch of green salad leaves thoroughly, then separate them into individual leaves, then cut them into small pieces or strips.
6. To prepare the dressing for this salad, you need to cut half the onion into small pieces, then in a large bowl mix the salad olive oil, apple cider vinegar, English grain mustard and sugar until emulsified, then add finely chopped basil and onion. A pinch of salt and pepper - to taste. Mix thoroughly and leave in the refrigerator for 10-15 minutes.
7. Place chopped green salad leaves in a deep bowl or salad bowl and add half the dressing, then mix thoroughly. Place the soaked lettuce leaves on the bottom of a flat plate. Top them with broccoli, fish and onions, then stir and add the remaining dressing.
8. Serve slightly chilled. Garnish with whole or finely chopped herbs and onion rings. Enjoy your meal!
Salmon in avocado
Ingredients:
- 2-3 medium sized tomatoes;
- 1 chicken egg;
- 100 grams of lightly salted salmon fillet;
- 1-2 avocados;
- lemon or concentrated lemon juice;
- “Delicacy” mayonnaise;
- mustard;
- salt, pepper, spices (to taste).
Step by step recipe:
1. Rinse the salted salmon fillet in cold running water, then cut into small slices.2. Boil a hard-boiled chicken egg, peel it and cut it into small cubes using a standard egg slicer.
3. Finely chop the greens (parsley and dill).
4. Wash the tomatoes and cut into small cubes similar to the rest of the salad ingredients.
5. Pour all ingredients into a deep dish and mix thoroughly.
6. In order to make a salad dressing, you need to mix Provencal mayonnaise with mustard and freshly squeezed or concentrated lemon juice, then mix until a homogeneous mass of pale yellow color is obtained.
7. Wash the avocado thoroughly, cut it in half and get rid of the pit, and using a spoon or knife, carefully remove the pulp without damaging the avocado skin. Sprinkle the resulting natural dish with lemon juice.
8. After mixing all the ingredients, season the salad with the prepared sauce, then add salt and pepper to taste.
9. Place the finished salad in “natural salad bowls” made from avocado, garnish with parsley leaves, dill sprigs or finely chopped herbs. Serve chilled. Bon appetit!
Salmon with avocado and pomegranate
The second way to prepare slave salad with avocado. This is an excellent option to complement a holiday feast or everyday dinner with an interesting and unusual, tasty, healthy and nutritious dish that even the most inexperienced cook can prepare.
Ingredients:
- 2 avocados;
- 1 pomegranate; onion and lemon;
- a teaspoon of mustard and honey;
- a tablespoon of wine vinegar;
- pepper and salt;
- a quarter of a glass of olive oil;
- 200 grams of lettuce leaves;
- 150 grams of smoked salmon.
Recipe:
1. Take a glass bowl and add spices, mustard, vinegar, honey.2. Add olive oil and onion. In this case, cut the onion into cubes in advance, mix all the ingredients thoroughly. After this, wash the salad, tear it finely and put it in a salad bowl.
3. Take an avocado and remove the pit from it, cut the pulp into cubes and add lemon juice.
4. Remove the grains from the pomegranate and remove the white layers. Then cut the salmon into thin strips, mix all the ingredients in a salad bowl and add the prepared sauce.
5. If you don’t have pomegranate on hand, then you can replace it with quince. If you don't have smoked fish on hand, you can replace it with any smoked meat.
Salad with lightly salted salmon and fresh strawberries
Ingredients:
- 300-400 grams of lightly salted salmon fillet;
- 300-400 grams of fresh sweet strawberries;
- 150-200 grams of fresh spinach leaves;
- 2-3 small heads of red onions;
- ½ can of pitted black olives;
- 2-3 tbsp. l. olive or sunflower oil;
- 2-3 tbsp. l. liquid honey;
- 1-2 tbsp. l. sesame seeds;
- 1-2 small bunches of fresh dill and parsley;
- salt, ground black pepper, other spices - at your discretion.
Recipe:
1. Rinse the spinach leaves thoroughly under warm running water, dry and tear into small pieces with your hands. Carefully sort fresh ripe strawberries, remove stems, drain in a colander and rinse under cold running water, then dry and cut into small quarters.2. It is advisable to use “Crimean” red onions for salad. Peel several small heads and cut into small cubes. Since this variety is considered a salad variety, the onion will not be bitter and will add piquancy to the finished dish. Drain the liquid from a jar of pitted black olives, drain the olives in a colander, rinse under warm running water, dry and cut into halves or rings.
3. Wash the lightly salted salmon fillet, dry it and place it on a paper napkin folded several times so that the excess marinade drips off and the fish itself has time to dry. Cut the washed and dried fillet into small pieces the size of chopped strawberries. Wash fresh dill and parsley, dry and chop thoroughly.
4. To prepare the dressing for this salad, in a separate deep bowl you need to mix sunflower or olive oil, a little liquid sweet honey, a few pinches of salt and ground black pepper until smooth. Leave the prepared dressing in the refrigerator for 15-20 minutes to allow it to infuse. Dry the sesame seeds in a heated dry frying pan until they acquire a golden hue, stirring continuously.
5. Place the prepared salad ingredients in a deep bowl, mix thoroughly, add salt and pepper to taste, then add a little dressing and sesame seeds, mix again and leave in the refrigerator for 20-30 minutes.
Serve the finished delicious red fish salad slightly chilled, dividing into portions and placing on plates. Sprinkle with finely chopped dill and garnish with whole parsley leaves. An unusually tasty, healthy, nutritious and interesting salad with lightly salted salmon and fresh strawberries is ready to delight you, your guests and household members! Bon appetit everyone!
