Salad with red fish and orange recipe. Festive puff salad "Pearl" with salmon

Published: 06/14/2019
Posted by: mouse
Calories: Not specified
Cooking time: not specified

We are preparing a delicious salad with salmon and orange - light, refreshing and nutritious at the same time. A detailed recipe with a photo will help in this. Not everyone likes salads with the addition of citrus fruits, someone is used to traditional combinations of simple ingredients, but if you are open to new tastes and vivid sensations, you will definitely like the salad. We take lettuce leaves as a basis, add pieces of tender to them, orange slices fit perfectly here, and a chicken egg will also not be superfluous. For dressing, we use oil, just a few drops, an orange will give us sourness. Well, if you want to try a delicious and original salad, let's get started.

Ingredients:
- lettuce leaves - 2 pcs.;
- salmon s / s - 120 g;
- orange - 0.5 pcs.;
- chicken eggs - 1 pc.;
- salt, pepper - to taste;
- vegetable oil - 1 tbsp.

Step by step recipe with photo:

Prepare all foods. Lettuce leaves wash and dry, then tear the leaves with your hands and put on a plate.




Peel half of the orange, also remove the seeds and dense white partitions. Cut the orange into small slices, spread on a green pillow.




Boil the chicken egg hard-boiled - 10 minutes in salted water. Peel the egg from the shell and chop / break with your hands, randomly spread all over the plate.




Cut the salmon into medium-sized pieces. Arrange the fish on a plate. Lightly drizzle the salad with oil, salt and pepper.

Calories: Not specified
Cooking time: Not indicated

Chic festive salad "Pearl" with salmon and orange is interesting for its original taste and beautiful presentation, which resembles a pearl in a shell. A neat quail egg acts as a pearl. Lightly salted salmon, homemade eggs and hard cheese with a fat content of 50% are perfect for a salad. How to cook this will tell my detailed recipe with photos step by step.



You will need:

- salmon - 250 grams,
- hard cheese - 200 grams,
- chicken eggs - 4 pieces,
- quail egg - 1 piece,
- orange - 1 piece,
- mayonnaise - 2 - 3 tablespoons,
- olives for decoration - 4 - 5 pieces.

Recipe with photo step by step:

Peel the orange. Cut it into small pieces, remove the bones.




Cheese grate on a fine grater.




Boil eggs and peel. Separate the egg whites from the eggs and grate. Put a layer of proteins on a serving plate.




Apply a mesh of mayonnaise over the proteins.






Divide the salmon into two parts. Set aside one of them for decoration. Cut the second part into 0.7 mm cubes. Lay the salmon on the squirrels.




Apply mayonnaise to the fish layer.




Squeeze the orange slices lightly and arrange on the salad.




The next layer is grated cheese and again a mesh of mayonnaise.






Form a salad in the shape of a dome and sprinkle with grated yolk.




Apply mayonnaise as in the photo.




Dissolve the remaining salmon into thin slices and lay on top of the mayonnaise net.




Cut the olives into thin circles and decorate the middle of the salad.




The final touch is to install the "pearl". tighten with cling film from weathering and refrigerate for 2 hours to soak and can be served.
The taste of the finished salad is rich fishy, ​​very delicate with hints of cheese flavor. The dish will definitely not leave your guests indifferent. Serve thinly sliced ​​lemon with salt to the salad.

• Prepare salad ingredients. Boil chicken eggs. In order for the eggs not to burst during cooking, their temperature must coincide with the temperature of the water. A tablespoon of salt thrown into the water will also prevent cracking. Transfer eggs to cold water to cool. Peel off the shell.
• Grate the whites, mash the yolks separately with a fork. Cut the salmon fillet into small cubes. Peel the orange and disassemble into slices, then use scissors to remove the membranes and cut the pulp into slices. Drain the olives from the brine and cut into thin circles. Grate hard cheese.
• Put the salad in layers in the form of a slide: 1st layer - protein with mayonnaise half of the total. 2nd layer - grated yolks, salt, pepper, make a grid of mayonnaise. 3rd layer - salmon fillet 1/2 part. 4th layer - olives, leave a little for decoration. 5th layer - the remaining salmon fillet, grease with mayonnaise. 6th layer - grated cheese + a drop of mayonnaise. 7th layer - orange pulp. 8th layer the remaining mixture of proteins with mayonnaise.
• Lay out each layer in diameter less than the previous one. Decorate the salad on top with caviar and half a quail egg set in the center. On the edge of the festive puff salad "Pearl" with salmon, you can decorate with circles of olives and chopped green onions.

Detailed description: salad with salmon and orange recipe from the available ingredients and detailed preparation information taken from several sources.

For salad:

150 g slightly salted salmon
1 orange
1 head of endive (chicory)
1 avocado
1 lemon
100 g salad mix
pepper
For refueling:

20 g fresh mint
20 g cilantro leaves
1 garlic clove
1 tsp Sahara
0.5 tsp salt
0.5 tsp ginger juice
1 lime
50 ml vegetable oil
0.5 tsp sesame oil
0.25 chili pepper

Cooking:

Ordinary garden mint will not work. Israeli is needed - salad, which is suitable for any meat and fish dishes, desserts and tea. It has an appetizing refreshing smell, tender leaves and a delicate taste. Find the right mint!
Preparing salad dressing. Mix finely chopped mint and cilantro, 0.25 tsp. grated garlic, finely grated zest of 0.5 lime, sugar, salt, finely chopped chili pepper, 1 tbsp. l. lime juice, ginger juice and fragrant sesame and vegetable oil.
Wash chicory, disassemble into leaves and bake on a dry hot grill pan for 1-2 minutes. We clean the avocado and cut into strips 2 cm wide, season with lemon juice and ground pepper. Cut the salmon into small slices.
Put a mix of lettuce, avocado slices and salmon in boats of lettuce chicory leaves. Drizzle with salad dressing and garnish with orange pulp and orange and lime zest.

Julia Vysotskaya knows how to combine the incongruous. Her recipes are not commonplace, and in the case of salads, they are also megavitamin, which is very important for the summer.

The correct selection and dosage of products makes Vysotskaya's recipes especially useful. Each recipe is a new idea for your healthy menu.

©DepositPhotos

Simple summer salads

Salad of beets, lentils and apples

Ingredients

• 250 g beets
• 2 apples
• 200 g fat-free cottage cheese
• 100 g orange lentils
• 4 sprigs fresh basil
• small bunch of green onions
• 2 tbsp. l. olive oil
• 1 st. l. cider vinegar
• 1 st. l. sherry vinegar
• freshly ground black pepper and sea salt to taste

Cooking

1. Boil the beets, peel, cut into cubes.
2. Boil the lentils. Peel the apples and cut them into slices.
3. Finely chop the green onion.
4. Mix everything. Add cottage cheese, olive oil, vinegar and spices. Garnish the dish with basil leaves.

©DepositPhotos

Salad with salmon, orange and olives

Ingredients

• 300 g salmon fillet, skin on
• 150 g arugula
• 1 orange
• 1 lemon
• 8 olives
• 50 g capers
• 0.5 lime
• 3 sprigs of mint
• 2 tbsp. l. olive oil
• 2 tsp balsamic vinegar
• 1 tsp pink peppercorns
• freshly ground black pepper, sea salt to taste

There is no topic video for this article.

Cooking

1. Cook the fish in olive oil in an oven preheated to 160 ° C for 10 minutes.
2. Finely grate orange and lemon zest. Cut the citrus pulp into segments.
3. Lay the arugula on the bottom of the plate. Then add the zest, orange, olives, capers, pink pepper, balsamic vinegar and the remaining olive oil, salt and pepper the salad.
4. Squeeze the juice of half a lemon and lime on top.
5. Lay out the topmost layer with finished fish, dividing it into small pieces. Decorate the dish with mint.

©DepositPhotos

Pepper Salad with Feta and Tomatoes

Ingredients

• 250 g cherry tomatoes
• 2 sweet peppers
• 100 g feta cheese
• 2 tbsp. l. dried herbs of Provence
• 5 sprigs fresh thyme
• 1.5 tsp turmeric
• 1 tsp ground sweet red pepper
• 10 black peppercorns
• 1 garlic clove
• 4 tbsp. l. olive oil
• 2 tbsp. l. balsamic vinegar
• sea ​​salt

Cooking

1. Grill or bake sweet peppers in the oven. Then cut it into strips.
2. Cut cherry tomatoes in half.
3. Mix turmeric with ground red pepper.
4. Roll half of the feta cubes in the turmeric and pepper, and the other half in the herbs de Provence.
5. Prepare the dressing: crushed black pepper in a mortar, thyme leaves, salt, olive oil and balsamic vinegar.
6. Divide the dressing into two parts. In one add finely chopped garlic and roll the pepper in it, in the other roll the cherry tomatoes.
7. Put peppers in wide transparent glasses, then tomatoes and feta. Top the dish with thyme sprigs.