Salads With Fish For Every Taste: Holiday Top 8

A variety of diets is a guarantee of health, good mood, and sometimes the disposition of households.

A variety of diets is a guarantee of health, good mood, and sometimes the disposition of households. Not everyone runs the risk of making salads with fish, both for the festive table and for the daily menu, except, perhaps, the herring under a fur coat, familiar from childhood. But river and sea creatures are an excellent source of protein, plus they are rich in minerals, vitamins, and fatty acids that are important for good looking skin and hair. And modern cooking offers a choice of many original combinations of fish with other products in salads. Look!

1. Salad with fish and beans

 

400 g of any fish fillet (preferably sea, because it is less likely to get small bones), 150 g of beans, 2 tomatoes, 1 carrot, onion, 20 ml of soy sauce, 50 ml of vegetable oil, 10 g of hot red ground pepper, parsley taste.

Boil the beans in salted water until cooked, but so that the skin does not peel off yet, and the beans do not begin to disintegrate. Usually it takes 40-50 minutes. By the way, a little secret - adding a glass of cold water to an already boiled liquid will help this product cook faster. Drain liquid from cooked beans. If you do not want to cook beans, take canned beans, you need 150 g.

Also boil the fish in salted water for 15-20 minutes, without pre-cutting. Cut in ready-made form into small pieces.

Make the sauce in a separate container. To do this, mix vegetable oil, soy sauce and pepper, beat lightly.

Cut the onion into thin half rings, tomatoes into cubes, grate the carrots. By the way, you can use not raw carrots, but Korean-style carrots! Mix vegetables with fish and beans, season with sauce. Sprinkle with chopped parsley before serving.

2. Salad with canned food

 

For him you will need:

2 canned fish in oil, 200 g cheese, 4 eggs, 2 cucumbers (both fresh and salted can be used), fresh herbs, 50 ml mayonnaise.

Cucumbers, hard-boiled eggs and cheese cut into cubes. Drain liquid from canned food and mash with a fork. Finely chop the greens. Mix all ingredients and season with mayonnaise.

By the way, such a salad can also be served in the form of a pita roll.

3. Salad with red fish

 

300 g of red fish, 200 g of Beijing cabbage, 100 g of white bread, 20 butter, 3 stalks of celery, 1 lemon, 30 ml of olive oil, 50 g of dill, 2 bell peppers, 1 tomato.

Boil the fish. Roll the lemon on the board, pressing lightly with the palm of your hand, then cut it in half and squeeze the juice into a gravy boat, add olive oil, finely chopped celery and dill to it, beat with a fork. Pour the boiled fish with the resulting sauce and refrigerate for 30 minutes.

During this time, the bread should be cut into cubes, fried in butter. Cut the peppers into strips, the tomato into slices, the Beijing cabbage into pieces that are convenient for eating.

Mix the fish selected from the refrigerator with vegetables and croutons.

4. Rice salad with fish

 

100 g rice, 3 eggs, slightly salted salmon or canned fish (saury, tuna in oil), 1 onion (optional), avocado (optional) 60 ml mayonnaise.

Boil rice in salted water. Cut the fish into pieces. If using canned food, drain the liquid and mash with a fork. Chop the onion into thin half rings. Hard boil eggs, cool, peel and cut into cubes. Cut the avocado into cubes if you add. Mix all ingredients and season with mayonnaise. Or lay out the ingredients in layers, each smearing with mayonnaise.

5. Omelet salad with red fish

 

50 g rice, 200 g fresh-frozen red fish (ideally salmon), 30 g hard cheese, 3 eggs, 5-6 green onions, 30 ml sour cream, 50 ml mayonnaise, 30 vinegar.

Defrost the fish, divide into portioned pieces, lightly rub with salt and, without rolling in flour, fry until tender. Then cool, remove the bones and divide into small slices. This recipe will be especially appropriate if there are a few pieces of fried fish left that no one is going to eat.

Boil rice in salted water until tender. Mix fish and porridge, pour over with vinegar and refrigerate for half an hour.

In a bowl, beat eggs with sour cream and salt, add grated cheese, fry a thin omelette in vegetable oil, cool it. Then roll into a tube and cut across, thanks to this you will get omelet "noodles". Mix it with the ingredients from the refrigerator, season with mayonnaise, sprinkle with chopped green onions.

6. Diet salad with salmon

 

80 g salmon, 1 lemon, 3 tomatoes, 50 g lettuce, 2 cucumbers, 60 ml olive oil, 30 ml soy sauce, 30 g sesame seeds, 5 g ground black pepper.

Sprinkle the fish with salt, sprinkle with lemon juice, put it on a baking sheet covered with foil, put it in a preheated oven, take it out after 10 minutes, turn it over and send it back, keep it in the oven for another quarter of an hour. Then cool, remove the stones and cut into small slices.

During this time, fry the sesame seeds in a dry frying pan. Pour it into a gravy boat, then pour in soy sauce, oil, 2-3 teaspoons of lemon juice, pepper. Mix and set aside.

Wash the lettuce leaves and put on a plate, pour over the third prepared dressing. Cucumbers cut into strips, tomatoes - thin slices. Place the vegetables on a bed of lettuce, top with the fish, and drizzle with the remaining dressing.

7. Salad "Royal"

 

0.5 kg of salmon, 10 tiger prawns, 6 quail eggs, 2-3 lettuce leaves, 30 ml of wine vinegar (white), 60 ml of vegetable oil (use walnut oil if possible), ground white pepper, 1 bay leaf.

Boil salmon in salted water with bay leaf. Remove from water, cool and cut into slices. Dip the shrimps in boiling water for 2-3 minutes, let drain in a colander. Boil quail eggs for 5 minutes in boiling water, cool, peel, cut in half. Wash and dry lettuce.

While the ingredients are cooling and drying, you can prepare the sauce. To do this, mix oil, vinegar and ground pepper, beat lightly.

Put the lettuce leaves on a plate and pour over them with the third dressing. Place fish pieces on top, then eggs and shrimp. Top with the remaining sauce.

8. Salad "Red"

 

1-2 salmon fillets, 30 g pomegranate seeds (optional), 5 prunes, 1 beetroot, 60 ml homemade mayonnaise, 3 eggs, 4-5 gherkins.

Boil the fish in salted water, peel, cut into pieces. Pour prunes with warm water for 10 minutes, then finely chop.

Boil beets and eggs, peel and grate. Cut gherkins into small circles.

Mix all ingredients and season with mayonnaise.

Decorate the salad with strawberries if you like. Mix salad without pomegranate seeds and finely grated beets. With wet hands, blind the strawberries, stick the beets on top. Garnish with herbs and sesame seeds.