What is the name of the salad of salmon and beans. Salads with vegetables and boiled fish - a healthy menu for every day. Bean salad with breadcrumbs

Ingredients:

• Cod or pollock - 800 grams.
• Lettuce - 1 bunch.
• Eggs - 3 pcs.
• Bulgarian pepper - 1 pc.
• Onion - 1 pc.
• Tomatoes - 1 pc.
• Canned beans - 2-3 tbsp. l.
• Pickled cucumber - 1 pc.
• Olives.
• Parsley - 2-3 sprigs.
• Vegetable oil - 1-2 tbsp. l.
• Apple cider vinegar - 1 tbsp. l.
• Mustard - 1 tsp
• Salt and pepper.

Boiled fish salad is a simple, but very tasty and healthy appetizer. Unlike canned, salted and smoked fish, boiled fish retains more microelements necessary for a person, besides, it does not contain carcinogens or excess fats that appear as a result of frying.

Many salads can be prepared from boiled fish, the fishy taste goes well with most foods: fresh and boiled vegetables, rice, eggs, cheese, seafood, even fruits. The fish itself can be any, although preference should be given to marine species: cod and salmon species, tuna, herring.

Boiled fish in the daily menu

A delicious salad with boiled fish, included in the daily menu, can improve well-being due to the high content of omega-3 fatty acids in the main ingredient, which are not produced in the body themselves, but come only with food. With their help, you can reduce the amount of cholesterol in the blood, improve the functioning of the brain and the cardiovascular system.

Fresh fatty boiled fish has the most omega-3 acids, so salads from it are the most useful. Fish also contains a lot of vitamins A and D, fluorine and iodine, which has a beneficial effect on metabolism and avoids many diseases caused by hormonal imbalance.

Salad with boiled fish, red or white, is also a dietary dish rich in protein, but easily digestible. Fish, unlike meat or poultry, is digested twice as fast, does not leave a feeling of heaviness.

The calorie content of boiled fish salad is low, depending on the type, it ranges from 99 to 180 kcal per 100 grams of product, for example, a salad with boiled fish and carrots is ideal as a light dinner for everyone who watches their figure. To increase the nutritional value, a lot of fresh herbs are necessarily added to such snacks, especially dill, which goes well with boiled fish in taste.

There are a lot of recipes for salads with boiled fish, fish snacks can and should be eaten every day and they will take pride of place on the festive table. These meals are easy, quick and inexpensive to make.

A classic fish salad can be prepared from the most affordable products: boiled fish (cod or pink salmon), carrots and onions, the recipe can be changed at your discretion and add ingredients to taste, for example, rice or bell peppers, potatoes or cucumbers.

Salad with carrots and onions is best prepared from dense boiled fish, such as salmon, pink salmon or cod. Dressing is of great importance, it is she who gives the dish sophistication and versatility, boiled fish salad is prepared with vegetable oil or its mixture with vinegar, mayonnaise or sour cream sauce. For piquancy, you can add garlic, cumin, spicy herbs, horseradish or mustard.

Thanks to recipes with photos, every day you can cook different salads with boiled fish, delighting yourself and your loved ones with tasty but healthy dishes.

Cooking

Salad with boiled fish and egg and beans is best for breakfast or lunch, this protein dish will energize you for the whole day, and the fresh and juicy taste will cheer you up.

1. First, clean the fish and lower it into boiling salted water. Boil until cooked (about 20 minutes), then cool and separate from the bones. Cut the pulp into cubes.
2. Hard-boil eggs, cool them and peel them, then chop them with a fork or on a grater.
3. Chop the onion as small as possible.
4. Peel the pepper and tomato from the seeds, and cut the pulp into medium cubes.
5. Finely chop the pickled cucumber.
6. In a deep salad bowl, combine all the ingredients, add canned beans, halved olives.
7. Separately, mix dressing from vegetable oil, vinegar and mustard. Pour over the salad, salt and pepper, mix thoroughly.

Salad with boiled fish is best served in portions, as in the photo, for this, put lettuce leaves on separate plates (you can tear them with your hands), and put the mass on top. Season the salad with coarse sea salt and freshly ground black pepper. Garnish with boiled egg quarters.

Options

From boiled fish, you can cook warm salads with potatoes, pasta or rice. These dishes are characteristic of Italian cuisine. The recipe for potato salad with boiled red or white fish belongs to the category of simple ones, even an inexperienced hostess can cook the dish, while spending a minimum of time.

Fish or fillets should be boiled in salted water, then removed, if necessary, cleaned of bones and sprinkled with fresh or dried oregano. At this time, boil the potatoes, peel them and cut them into cubes. Grind fish as well, mix with potatoes and sprinkle with green onions or basil. As a dressing, a mixture of olive oil with wine vinegar and salt is used.

By the same principle, a salad with boiled fish and rice is prepared. To make the appetizer not dry, you should add juicy ingredients: sweet peppers and red onions, green peas or corn. You can season the salad with mayonnaise with the addition of garlic or other spices to taste.

For a festive table, you can cook a hearty and surprisingly tasty puff salad with boiled fish and cheese. The layers are stacked in the following order: grated boiled potatoes, chopped fish, grated boiled carrots, chopped egg whites, grated cheese.

All layers are smeared with sauce, but instead of mayonnaise, it is better to use tartar. It can be prepared from two boiled and one raw yolks, vegetable oil, mustard, lemon juice and mashed green onions.

All ingredients are mixed until smooth, and at the end, chopped pickles or capers are added, salted and peppered.

Salad with boiled fish will turn out tastier if you cook it with fried or pickled onions, add horseradish and mustard. To decorate dishes, you can use greens, boiled carrots, fresh cucumbers, caviar.

We offer you a recipe for a hearty and tasty salad with beans and canned fish. An appetizer is good for its versatility: it can be used as an addition to main courses or eaten on its own. Since bean dishes are distinguished by their nutritional value, such a salad can be taken to work as lunch. It will not take much time to prepare a snack - the process takes no more than half an hour.

As a dressing, you can use mayonnaise with any percentage of fat content or aromatic vegetable oil. Pickled onions can be replaced with fried ones, then the dish will turn out even more satisfying, but the sourness, which gives the salad originality, will go away. For those who do not like canned fish, a boiled or baked product will be an excellent alternative.

Ingredients

• Canned fish - 1 can;
• Canned white beans - 300 g;
• Pickled cucumber - 1-2 pieces;
• Boiled chicken eggs - 2-3 pieces;
• Shallots - 2 pcs.;
• Apple cider vinegar - 2 tbsp. l.;
• Sugar - 2 tsp;
• Mayonnaise - to taste.

Cooking

First of all, you need to prepare the bow, because. the marinating process takes some time. Peel and rinse the vegetable, and then cut it into small cubes.


Transfer the chopped onion to a small deep container, pour apple cider vinegar and add sugar. Set aside for 10-15 minutes. This time is enough for the onion to marinate well.


Open a can of canned beans and strain them through a sieve to remove excess liquid. When all the brine has drained, transfer the beans to a deep bowl in which the salad will be stored.


The most suitable canned fish for snacks are saury or sardines in oil. Open the jar and transfer its contents to a separate bowl. Using a fork, thoroughly mash the fish pieces, turning them into gruel. Combine prepared canned food with beans. If the fish pieces are small, they can not be kneaded.

Chop pickled cucumbers into thin strips and add to the rest of the ingredients.


Peel and rinse boiled eggs. Cut them into medium-sized cubes and send them to the salad.


Drain the marinade from the onion and squeeze it well with your hands, then send it to a common container.


Dress the salad with mayonnaise and mix thoroughly. If desired, finely chopped fresh dill or parsley can be added.


Arrange the salad with canned fish and beans on serving plates and serve. Crispy croutons of dark bread are in perfect harmony with the appetizer. Bon appetit!

Previously, we offered the recipe

Hot smoked fish salad with vegetables and beans

400 g smoked fish (cod, sea bass or mackerel), 3 potatoes, 1/ 2 heads of cauliflower, 100 g green beans, 2 eggs, 2 cucumbers, 2 small tomatoes, 1 glass of mayonnaise, lettuce, salt.

Boil potatoes, cauliflower, green beans, hard boiled eggs (boil each product separately). Divide the cooked cauliflower into pieces. Cut beans, potatoes, eggs, fresh cucumbers without skin into thin slices. Remove skin and bones from hot smoked fish. Divide into small pieces. Put the fish in the middle of the salad bowl, pour mayonnaise on top. Place a vegetable salad dressed with mayonnaise and salt around. Decorate with egg slices and slices of tomatoes, lettuce, long strips of cucumbers.

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