Salad with salmon and shrimp. Delicious salad with salmon, salad with salmon and shrimp and other delicious recipes

Salad - sushi

Required:

• Lightly salted red fish – 300 gr.
• Rice – 400 gr.
• Cucumber – 2 pcs.
• Red onion.
• Carrot.
• Eggs – 4 pcs.
• Mayonnaise – 120 ml.
• Wasabi – 24 gr.
• Sprigs of dill, a few feathers of green onions.

How to cook delicious:

1. Boil the cereal, season with sugar, salt, vinegar, as described above.
2. Boil eggs with carrots. After cooling, grate using a large-mesh grater.
3. Chop the greens and dill. Cut the salmon into thin petals. Divide the cucumbers into thin slices. Chop the red onion into cubes.
4. Make the dressing by mixing mayonnaise and wasabi in a bowl.
5. Lay out the food in layers in the following order:
6. Rice, mayonnaise mesh, salmon, some greens and diced red onion.
7. Next, arrange the cucumber circles and brush with dressing. Scatter crumbled eggs mixed with onions on top. The last layer is carrots and dressing on top.
8. The dish should sit for 2-3 hours.

Salad consisting of mushrooms, shrimp and salmon

You will need:

• shrimp (preferably king) - 0.40 kg;
• salted salmon fillet - 0.20 kg;
• small cherry tomatoes - 7 pcs;
• mushrooms (preferably champignons) - 0.20 kg;
• arugula - 0.10 kg;
• pine nuts - ¼ cup;
• balsamic sauce - 20 ml;
• olive oil - 60 - 80 ml;
• garlic, salt, pepper - to taste.

1. The shrimp are boiled in pre-salted boiling water for 5 - 7 minutes.
2. Mushrooms are cut into cubes and fried in a frying pan until fully cooked.
3. The salmon is cut into small slices.
4. Arugula is cut into large pieces, and each tomato is divided into 4 parts.
5. Sauce. To prepare it you need to mix butter and balsamic sauce, add salt and pepper to taste. For piquancy, you can add a little garlic.
6. All salad ingredients are mixed in one container and seasoned with sauce.

You can sprinkle pine nuts on top.

Sushi salad recipe with red fish

The recipe is very easy to prepare, the dish turns out not only beautiful, but also incredibly tasty. Fans of Japanese cuisine will especially like it, because the recipe for this salad is the same as for sushi.

Ingredients:

• lightly salted salmon (trout) - 150 g;
• fresh cucumber - 2 pcs.;
• chicken egg - 3 pcs.;
• sushi rice - 150 g;
• carrots - 2 pcs.;
• wasabi powder or Japanese horseradish - 1 tsp;
• mayonnaise - 150-170 g;
• salt, pepper - to taste;
• fresh dill - 1 bunch;
• fresh parsley - 1 bunch.

How many calories?

Step-by-step instruction

1. First of all, for dressing, you need to pour wasabi powder with hot water, cool and mix with mayonnaise - we will coat our salad with this mixture.
2. Rice must be rinsed well with cold running water and boiled in salted water until tender.
3. Boil a hard-boiled egg, grate on a coarse grater.
4. Cut the cucumber into thin strips using a vegetable slicer or knife.
5. Cut lightly salted salmon into small pieces; you can replace it with any red fish.
6. Wash and chop the dill and parsley.

This salad can be assembled in two ways - on a common dish in layers, and also served in portions. To serve in portions, you will need pastry rings (can be made from foil).

We will lay out our salad in layers, we must follow the following sequence:

1. Place the boiled rice in a thick layer.
2. Distribute fish fillet cubes evenly over the surface of the rice.
3. Sprinkle with dill.
4. The next layer consists of fresh cucumber.
5. Next, sprinkle with grated egg and press firmly so that the layers are well bonded.
6. The top layer consists of grated carrots mixed with mayonnaise dressing.
7. You can decorate this appetizer with parsley.
8. Let it sit in the refrigerator for about one hour.
9. All layers must be coated well with mayonnaise dressing.

If desired, you can decorate with herbs or sesame seeds.

Royal salad with caviar and rice

Rice goes best with fish and seafood. At the same time, the salad turns out to be much nutritious and practical. After all, this is no longer a light snack, but a full-fledged amazing dish that can satisfy hunger properly and surprise with its taste.

You will need:

• 200 gr. lightly salted salmon fillet;
• 100 gr. red caviar;
• 6 eggs;
• 1 onion;
• 100 gr. rice;
• 150 gr. mayonnaise;
• 50 gr. greenery

Prepare the royal salmon salad:

1. The rice must be washed first and then boiled in slightly salted water. After cooking, rinse again to achieve maximum friability of this product.
2. The eggs are boiled, then cooled, peeled and cut into small cubes.
3. Peel the onion, chop it into thin slices and pour boiling water in which the mixture is infused for about five minutes. Afterwards, the water is drained, and the slices are slightly squeezed out of the remaining liquid.
4. The greens are washed, dried and finely chopped with a knife.
5. Sekgi fillets are ground into thin slices.
6. Boiled and well-washed, cooled rice is placed in a salad dish and coated with mayonnaise. The same is done with other components in the future.
7. Then just place the fish fillet cut into slices.
8. Next place the onions and eggs.
9. Caviar is placed on top of all the products, decorated with herbs and the dish is sent to the refrigerator for 1 hour.

Tip: all recipes provided are decorated with red caviar. But you can diversify the composition a little and make your own changes. Use small pieces of fish, pomegranate or corn seeds, shrimp or eggs for decoration. All this will fit harmoniously into the overall picture.

Salmon and red caviar in this case are the main components. It is these components that give the snack such an extraordinary taste. Other ingredients, be it avocado or Chinese cabbage, are intended only to improve an already perfect treat, to make the taste delicate or piquant.

Salmon salad is a dish on the holiday menu rather than on the everyday menu. Dishes that include this seafood add sophistication to the table, and any high-level restaurant is ready to please its guests with a variety of salmon dishes. There are many recipes for salmon salad, and salmon is used in salads in various forms. Salmon cut into a salad can be pre-boiled; they prepare a salad from lightly salted salmon, a salad with smoked salmon, a salad with lightly salted salmon and a salad with salted salmon. In general, salmon can be used in salads in almost any form. In addition, salads with this seafood ingredient can be layered or mixed. This fish has a pronounced delicate taste and is very difficult to spoil, and when salmon is combined in a salad with other ingredients, it simply cannot turn out tasteless! In terms of its qualities, salmon is an excellent product, since the meat of this fish combines a lot of advantages. This is not only a very tasty fish, but also very healthy. The taste of salmon meat is very delicate, which is difficult to confuse with other fish. Any salmon salad looks appetizing, as its delicate pink color and pleasant taste will combine beautifully with herbs, various vegetables and other ingredients. Salmon also goes well with other seafood, for example, a salad with salmon and shrimp served as a cocktail salad will decorate any holiday table. A salad with salmon and tomatoes, prepared for breakfast, will give you energy and replenish your body with a lot of useful substances for the whole day. We can talk a lot about the benefits of salmon! It is an excellent source of vitamins, minerals, proteins, phosphorus, potassium and many other elements that are necessary to maintain normal functioning of the entire body. Salmon contains the well-known omega-3, the main advantage of which is that this polyunsaturated acid helps slow down cell aging, that is, it prolongs the youth of the body. Omega-3 also has a beneficial effect on the functioning of the heart and cardiovascular system. Eating this product helps improve metabolism, relieves stress and strengthens muscles. Salmon salad, the recipe for which you would not choose, is best prepared immediately before serving. Only layered salads are prepared in advance, as they should be given time to soak in the refrigerator.

Simple salad Lazy sushi – indistinguishable from real ones

Better known as Lazy rolls, which does not change the essence of the recipe, since the dish is indistinguishable from real sushi. The technology for preparing salad at home differs from preparing sushi in a restaurant, but the taste is almost the same. This is a big plus of the dish, because at an accelerated pace you will make a delicious dish.

Take:

• Round rice – 250 gr.
• Red fish, lightly salted – 200 gr.
• Avocado.
• Cucumber.
• Soy sauce – 40 ml.
• Salt, nori sheet.

How to cook:

1. The day before, cook the rice for the rolls. Remove the skin from the cucumber and chop into small cubes. Finely chop the nori with scissors (or tear it with your hands).
2. Chop the avocado pulp into cubes, and similarly chop the fish fillet.
3. Place the ingredients in a salad bowl and season with soy sauce. Stir and call your household.

Warm salmon salad: recipe

Warm salads are an ideal variation on the theme when you want something tasty and light. This is a self-sufficient dish that does not require anything in addition. These delicacies can be prepared for breakfast, lunch, or dinner. They can also be served at the holiday table as appetizers. The main thing is that everyone will like the warm salad with red fish.

The difference between these salads is that the main ingredient (salmon) is subjected to some kind of heat treatment immediately before preparing the salad. Fish can be fried, boiled or steamed.

Sushi salad

INGREDIENTS:

• cucumber – 2 pcs. small
• cream cheese – 150 gr.
• lightly salted red fish – 350-400 gr.
• avocado – 1 pc.
• lemon juice – 2 tsp. (to prevent the avocado from browning too quickly)
• Short grain rice – 250 gr.
• for rice:
• water – 280 gr.
• vinegar - 2 tbsp.
• sugar – 1 tbsp. with a slide
• salt – 0.5 tsp.
• nori – 2-4 pcs. (upon request and availability)
• for serving soy sauce, wasabi and ginger

STEP-BY-STEP COOKING RECIPE

1. For this salad, you can use special sushi rice, or you can use regular rice, but be sure to use short-grain rice.

• Rinse the rice well several times.
• Add water, let it boil and simmer over low heat for 15 minutes.
• Turn off the heat and place a few paper towels in the pan with the rice or cover with a regular towel.
• Leave for 10 minutes so that excess moisture is absorbed into the towel.

1. Mix vinegar, sugar and salt.

• Season the rice with the resulting sauce.
• Let the rice cool completely.

1. Add 2 chopped nori sheets to one portion of rice.

• You can make all the rice with nori, then take 4 sheets of nori.

1. Cut half the fish into cubes, half into thin slices.

• Cut the cucumber and avocado into cubes too. To prevent the avocado from browning, sprinkle it with lemon juice.
• You can adjust the size of the cubes individually, I like large ones so that the taste of each ingredient can be clearly felt.

1. Assembling the salad: first layer of rice with nori, red fish in cubes, cucumber, rice, avocado, red fish in rose-shaped slices.

• Spread a little cream cheese on each layer.

I advise you to place the avocado and red fish in rosettes immediately before serving, so that the avocado does not darken and the fish does not dry out.

Serve with soy sauce, wasabi and ginger.

Salad “What’s in the bag?”

An unusual and original salad with salmon will not only surprise, but also delight your guests at any celebration. The unusual design of the dish leaves behind an intrigue (What is hidden there?) right up to the very moment of cutting. Do not reveal this secret to anyone, and you will be pleasantly surprised by the reactions of your guests and the praise for your culinary art. Depending on your desire, patience, and availability of free time, this recipe allows you to create this dish both in portions and on a shared platter.

We will need:

• Potatoes – 4 tubers:
• Lightly salted salmon – 400 grams;
• Frozen shrimp – 500 grams;
• Eggs – 2 pcs.;
• Cheese – braid – 1 pc.;
• Sweet bell pepper – 2 different colors;
• Fresh cucumber – 2 pcs.;
• Green onion – 60 grams;
• Olives - a few pieces to decorate the dish;
• Mayonnaise – 8 tbsp. l.

Preparation:

1. Let's start with shrimp. The recipe for this salad involves larger seafood, ideally king size or just larger than medium size. Defrost them at room temperature, then set them to cook with salt and spices - about a couple of minutes after boiling. Drain the brine, cool, remove the shells, and remove the intestines. We will have approximately half of the original amount of product left. Cut each shrimp in half;
2. Wash the potatoes well, then boil them in their skins. Cool, peel, then grate on a medium grater;
3. Boil the eggs, peel them, then chop them into smaller pieces;
4. Wash the cucumber, then cut it into small cubes;
5. We do the same with pepper, first washing it and removing the seeds with the core and stalk. However, the recipe requires half of each color of vegetable, for example, half of red and the same amount of yellow, and we don’t need the rest;
6. If we have prepared a lightly salted fish steak or fillet for the salad, cut it into thin wide slices;
7. Wash the green onions well, dry with a towel, cut into small rings (smaller);
8. Chop some of the olives finely, a few more into thin strips;
9. We disassemble the braided cheese into “ribbons”; the recipe requires preparing as many of them as the number of servings of salad we have planned (according to the number of guests);
10. Let's start with the filling first: combine cucumber, onion, pepper, shrimp and eggs, add mayonnaise, mix everything;
11. This recipe is quite unusual in its design, so we begin assembling our salad with salmon as follows: place grated potatoes on a dish in the form of a high ring. It’s like we want to make a bird’s nest, but without a bottom. Coat the inside with mayonnaise;
12. Then put a mixed filling of shrimp, vegetables, herbs and eggs in the middle of this ring;
13. Carefully wrap the “nest” from the inside with thin slices of our salmon so that its tips rise slightly above the entire structure. We will get a figure that looks like an open bag;
14. Place finely chopped olives in the middle of the “bag”, and then “tie” it with a cheese ribbon.
15. We decorate the side of the mysterious “bag” with thinly cut olives, depicting a seam on it, but you can design it differently, at your discretion. The salmon salad is ready, you can easily surprise your guests with your culinary skills!

Tip: When cooking vegetables, there are some tricks to keep in mind:

• Jacket potatoes for salad should have a clear shape, so the vegetable should be filled with cold water and then put on fire. Be sure to add salt after boiling. If you need a crumbly structure, then you should salt it earlier;
• Carrots for salad must be boiled in their skins. Otherwise, it will simply boil over. There is no need to salt this vegetable.

Sushi salad with crab sticks and avocado

A popular homemade sushi recipe, because despite all the ease of execution, it is worthy of decorating any festive feast. An incredibly tasty salad that can become the highlight of a holiday feast.

Take:

• Nori seaweed.
• Rice – 200 gr.
• Crab sticks - packaging.
• Fresh cucumber.
• Salmon – 200 gr.
• Avocado.
• Pickled ginger petals.
• Soy sauce - spoon.
• Olive oil - spoon.
• Cream cheese – 200 gr.
• Rice vinegar, white sesame.

Preparation:

1. Make cream cheese by mixing cream cheese with a little cream. Punch with a blender.
2. Boil the cereal. While it cools, add salt and sugar to the vinegar, as described at the beginning of the article. Stir until the spices dissolve. Pour over warm rice and stir.
3. Cut the peel off the avocado and cucumber and divide into slices.
4. Chop the crab sticks into rings.
5. Cut the fish fillet into slices, add olive oil to it, stir.
6. Place nori on a wide plate with the rough surface facing up.
7. Place a layer of rice and smooth it out. Place half the cream cheese on top.
8. Scatter crab rings in a layer and pour soy sauce over them.
9. Place half of the fish slices on the rings. Top with cucumbers and ginger.
10. Repeat alternating layers, starting with seaweed.
11. Make the top out of avocado. Sprinkle with sesame seeds and take a sample.

Varied and tasty salads with salmon

Salmon goes well with almost all foods. Conventionally, all types and recipes for salads with salmon can be divided into the following groups:

1. Vegetable classic salads. These dishes are the easiest to prepare. Salmon is combined with vegetables and herbs. Carrots, onions, boiled potatoes, green peas, bell peppers, and tomatoes make wonderful combinations with salmon.
2. Fruit salads. They are more difficult to prepare than vegetable ones, because it is important to maintain a balance of flavors. Along with salmon, the dish uses avocado, apple, pear, banana, orange, lemon, mango, prunes, and pomegranate seeds.
3. Hearty, high-calorie salads. This group includes salads using products such as salmon, cheese, eggs, olives, shrimp, anchovies, boiled rice, and green beans. Mayonnaise, sour cream, and vegetable oil are used as dressings. Such salads may well be suitable as a full second course.
4. Combined salads. To prepare combined salads, various products are used, according to your taste or according to the recipe. The combinations may seem unexpected at first glance, so before preparing a new dish for the holiday table, it is worth making a small amount in advance to test.

Any salad with salmon undoubtedly has more advantages than disadvantages. They are extremely tasty, healthy, quick and easy to prepare. A group of vegetable salads can be safely used for a dietary table.

The main disadvantage of all salads with salmon is only one: if you cannot choose fresh, high-quality fish, the dish will be hopelessly spoiled, and guests may experience unpleasant symptoms. High-quality lightly salted salmon should not fall apart under the knife; it should yield even pieces, without “torn” edges. The fish should be pale pink in color. If the shade is dark, it means that the fish is old, and if the color is too bright, it contains artificial colors. When you take vacuum-packed fish, pay attention to the liquid content in the package - there should not be any liquid, and if there is liquid, it means that stale fish was used.

People who are allergic to seafood should not eat salmon salads. Hearty and high-calorie salads are very nutritious; their excessive consumption can contribute to excess weight.

How to make Sushi salad - cooking secrets

The perfect combination of the taste of seaweed, rice, fish and vegetables is possible not only in rolls. Various combinations of seafood and cheeses make Japanese cuisine original and memorable. Adding spices and herbs gives the salad a piquant flavor. To make the Sushi cake salad the pride of your table, you need to know some of the subtleties of its preparation.

• Properly cooked rice will make the salad crumbly. Its structure should not resemble the sticky filling of rolls. Cook the rice in a 1:2 ratio, covered, in salted water.
• The ingredients needed can be very different. The simplest recipe can be an arbitrary combination of any lightly salted fish and rice. A successful combination of additional products will turn the dish into a special holiday treat.
• Garnishing the salad with herbs, caviar, and sesame will ensure a presentable appearance.

Sushi cake Philadelphia

Since all the dishes offered are laid out in layers, each of them can be considered a full-fledged cake. Philadelphia sushi salad got its name because of the cheese of the same name included in the recipe.

Required:

• Rice – 220 gr.
• Philadelphia cheese – 180 gr.
• Salmon, lightly salted – 250 gr.
• Avocado.
• Cucumbers - a couple of pieces.
• Soy sauce – 50 ml.
• Rice vinegar – 20 ml.
• White sesame, red caviar for decoration.

How to cook:

1. Boil rice cereal, season with a special dressing (recipe at the beginning of the article). Stir, divide into 3 parts.
2. Divide the avocado into halves and remove the pit. Using a spoon, carefully remove the pulp and cut it into small cubes.
3. Peel the cucumber and chop it similarly to the avocado pulp.
4. Cut the salmon into strips.
5. Line a round pan with cling film. Place half of the sliced ​​cucumbers and avocado on the bottom.
6. Spread half the rice on the sides of the pan.
7. Place some of the cheese on the cucumbers, then make a layer of salmon. And put the rice back in.
8. Sprinkle with soy sauce.
9. Repeat laying out the layers. Cover with film and press the contents down slightly. Place in the refrigerator for an hour.
10. After an hour, turn the salad onto a wide plate and remove the film. Garnish with sesame seeds and caviar.

To help novice cooks, a video with a step-by-step description of how to prepare sushi salad. Happy holidays!

Nutritional properties of red fish

Surprisingly, the main valuable quality of red fish is its high fat content. In this case, Omega-3 and 6 fatty acids, which are part of salmon meat, are a great advantage.

Oddly enough, the more often we consume such fat, the better for the health of our body. However, its use with other products should be limited. The fact is that the polyunsaturated fatty acids present in red fish are not the same fat that is found in most types of meat.

Sushi salad with cucumber and nori seaweed layers

An incredibly tasty salad, and completely easy to make. If you have the necessary ingredients at home, you can make sushi quite quickly. Believe me, sushi cannot be distinguished from real ones.

Required:

• Fish, lightly salted – 300 gr.
• Ready, cooked rice – 350 gr.
• Nori sheet.
• Soft cheese (can be replaced with cottage cheese) – 150 gr.
• Cucumber – 200 gr.
• Vinegar (rice, apple) – 3 tablespoons.
• Sugar - a teaspoon.
• Sesame.

How to prepare the salad:

1. Cook the rice, cool. Finely chop the nori.
2. Mix rice vinegar and sugar, stir and pour into still warm rice. Add nori seaweed there and mix the mixture.
3. Cut the fish into slices, not too thick (1.5 cm).
4. Using a vegetable peeler, cut the peeled fresh cucumber into slices.
5. To form the salad, take a container, preferably square, lay cling film on the bottom and sides and grease with sunflower oil.
6. We proceed to laying out the layers: first the salmon, then the soft cheese, place the cucumber slices on top.
7. Grease with cheese again, then spread the rice mixture, press down a little with a spoon.
8. Cover with film and press down with pressure. Transfer to the refrigerator.
9. After an hour, remove, remove the film, and turn the container over, transferring the salad to a plate. Sprinkle the sushi with sesame seeds and serve.

Ingredients

To prepare a salad with shrimp and salmon you will need:

• boiled shrimp – 150 grams;
• boiled rice - 1 cup;
• 4 slices of salted salmon;
• pitted olives – ? glasses;
• juice of half a lemon, spices and a little vegetable oil and herbs for dressing.

The process of preparing the salad takes no more than 15 minutes, the main thing is to cook all the ingredients. You can buy small and boiled shrimp; they are perfect for this dish.

You need to start cooking with dressing:

1) mix lemon juice, pepper, salt and a spoonful of olive oil in a cup;

2) finely chop parsley, dill or other herbs and add to the oil;

3) mix or shake the dressing properly.

Now you need to “assemble” the salad with shrimp and salmon:

• cut the fish slices into cubes;
• Place the boiled rice in a cup and pour over some of the dressing (stir);
• cut shrimp in half;
• Cut the olives into 4 parts.

If you took olives with pits, that’s very good. Just press down on the berry with the flat side of the knife and the seed will come off very quickly. It is olives with pits that have more taste, aroma and oil, and therefore they are more valuable for any dish. Now in a large bowl, mix rice, olives, shrimp, fish and pour the remaining sauce over everything. Let it brew for 15-20 minutes.

Serve salad with shrimp and salmon correctly:

Place lettuce leaves on a large plate, carefully place the food on it and garnish with sprigs of herbs, a slice of lemon and whole olives. The dish is well served with fresh croutons flavored with butter and garlic. Knowing the basic recipe, you can always diversify it: add salmon to it, supplement it with a small amount of canned vegetables: peas, corn or capers, and now a hearty dish for dinner is ready.

The combination of salmon and shrimp can be called truly royal. So why not combine these ingredients into a wonderful, tasty salad, shaped like a miniature starfish? This appetizer is guaranteed to remain in the memory of guests for a long time. A tasty and unusual in appearance salad with salmon and shrimp will become a real signature dish of the hostess. Moreover, it is extremely simple to prepare, and a step-by-step recipe with photos will help you do everything correctly if the dish is being prepared for the first time.

Cooking time – 40 minutes.

Number of servings – 2.

“Sushi cake” with layers of salmon

This step-by-step recipe with photos is ideal for those who do not want to waste time rolling sushi. It is interesting in that it is enough to combine all the ingredients and you will get a delicious sushi snack cake, and the taste is the same as sushi or rolls.

Ingredients:

• lightly salted fish (salmon, trout) - 300 g;
• nori sheets - 2 pcs.;
• fresh cucumber - 1 pc.;
• boiled rice - 150 g;
• cream cheese - 100 g;
• apple cider vinegar - 2 tsp. l.;
• sugar - 1 tsp.

Step-by-step instruction

1. Cover a deep dish with cling film.
2. Cut the fish into thin slices.
3. Place the fish over the entire surface and spread with cream cheese.
4. The next layer is boiled rice.
5. Place thinly sliced ​​cucumber into rings on a layer of rice.
6. Gently mix the crushed nori leaves with vinegar and sugar.
7. Place the resulting mass on a layer of cucumbers.
8. Cover with cling film and let sit for two hours. It is advisable to cover it with oppression, so it will be better saturated.
9. Turn the finished dish onto a flat plate.

Japanese dishes have long become regulars on Russian tables, unceremoniously replacing traditional vinaigrettes and Olivier. It is not surprising that a dish such as Sushi salad is becoming an increasingly popular and sought-after snack. However, not every housewife succeeds in preparing it correctly - with the delicate taste and wonderful aroma of the East. The presented recipes will reveal all the secrets of Asian cuisine.

Tricks for preparing and serving salmon salads

• When choosing canned or vacuum-packed fish, carefully read the composition of the product, which should not contain anything other than fish and salt.
• Layered salads with salmon are very convenient to make using a removable ring. At the end you will get a beautiful, even shape.
• Salmon salads are best served on large flat plates.
• It is better to cover the dish with green lettuce leaves, and then put the salad on it in a high mound.
• If you have deep dishes, then they should be transparent. This makes the salad look much more beautiful.
• To decorate the dish, you can use poppy seeds, white or black sesame seeds, coconut flakes, sprinkling them on top of salmon pieces.