Salads

Pink Salmon Salad with Rice


Ingredients for making pink salmon salad with rice

  1. Canned pink salmon 2 cans
  2. 6 eggs
  3. Long grain rice 1/2 cup
  4. Small onions 1 piece
  5. Hard cheese 100 grams
  6. Mayonnaise to taste
  • Main Ingredients: Pink Salmon, Rice
  • Serving 7 servings

Inventory:

Small pan with a lid, Cooker, Sieve, Cutting board, Knife, Salad bowl, Fork, Small bowl, Middle pan, Kitchen gloves, Plate - 3 pieces, Fine grater, Tablespoon, Medium bowl, Cloth, Can opener

Making pink salmon salad with rice:

Step 1: prepare the eggs.


We lay the eggs in a medium saucepan and fill with ordinary cold water so that the liquid completely covers the component. We put the container on medium heat and, after boiling, cook hard-boiled eggs for 10 minutes. After the allotted time has passed, turn off the burner, and rearrange the pan with the help of kitchen tacks in the sink. Turn on running water, which will cool the eggs to room temperature. Now with our hands we remove the shell from them and put them on a cutting board.

Using a knife, grind the eggs and pour into a clean plate.

Step 2: prepare the onion.


With a knife, peel the onion from the husk and then rinse thoroughly under running water. We lay out the component on a cutting board and finely chop it with squares. Pour the chopped onion into a free plate.

Step 3: prepare hard cheese.


Using a fine grater, grind the cheese directly on the cutting board. After pour cheese chips into a clean plate. And so that it does not weather, we rewind it with a plate of cling film and leave it aside for a while.

Step 4: prepare the pic.


Pour the rice into a sieve and clean it well with clean hands under running water.

Then transfer the cereal into a small pan. Pour ordinary cold water into the same container so that it covers the component with two fingers. Now put the pan on a small fire. When the liquid boils, cover the container with a lid and cook the rice until all the water has evaporated (approximate cooking time 20-30 minutes depending on the rice variety). Attention: so that the cereal does not stick to the base of the pan, water can be slightly salted after boiling and add 1 to 2 tablespoons of vegetable oil. At the end, turn off the burner, and set the container with kitchen tacks aside.

Step 5: prepare the pink salmon.


We open cans of pink salmon with a can opener. Using a tablespoon, transfer the canned fish into a small bowl.

Now carefully knead the component with a fork and immediately proceed to the process of preparing the salad, until the rice has cooled down.

Step 6: prepare a salad of pink salmon with rice.


Pour hot rice into a medium bowl. We spread chopped pink salmon here and mix everything well with a tablespoon. Due to the fact that boiled cereals are still hot, the fish will take part of the heat from it and give off a pleasant aroma, which will subsequently serve as a call for a delicious lunch or dinner.

Add chopped onions, eggs and grated hard cheese to the same container. All watered with a small amount of mayonnaise. In the end, mix everything well with the same tablespoon until a homogeneous mass is formed and pour into a salad bowl. Everything, the salad is ready!

Step 7: serve pink salmon salad with rice.


Serve pink salmon salad with rice immediately after cooking. The dish turns out to be quite satisfying, you can treat your friends with slices of bread. By the way, quite often salad is spread on bread and served as a sandwich.
Good appetite!

Recipe Tips:

- so that the onion does not bitter, it can be doused with boiling water. Also, instead of this variety, you can use Crimean sweet onions;

- any kind of hard cheese is suitable for making salad. For example, it can be Russian, Kostroma cheese or Eden;

- To make the rice friable, it is necessary to rinse it thoroughly under running water until the liquid becomes clear. You can also add rice such as basmati or steamed to the salad.