Salad with pine nuts and red fish recipe

Salad with pine nuts and red fish recipe

Ingredients

Step-by-step recipe for making Salad with pine nuts and red fish with photo

And the food is prepared like this:

Wash the salad leaves, then dry the greens with a cardboard towel, tear into medium pieces, and place in a salad bowl.

Video recipe Salad with pine nuts and red fish

Salad with pine nuts and red beans

You can also prepare an indescribably tasty, tender, juicy, festive salad with red beans and pine nuts. This dish will conquer the hearts of your household with its piquancy and exoticism!

So, in order to prepare a dish according to this recipe, you will need:

Ingredients:
1 can of red beans;
1 carrot;
1 onion;
200 g boiled chicken;
3 tbsp.
l. vegetable oil; 3 tbsp.
l. pine nuts; 2 cloves of garlic;
1 bunch of dill;
salt to taste;
mayonnaise;
sour cream;
soy sauce.

This is how the delicacy is prepared:

Peel the carrots and onions. Grate the carrots and chop the onion.

Chicken meat should be cut into pieces.

Next, you need to heat the vegetable oil in a frying pan, send the carrots and onions to fry. After a few minutes, add the chicken meat cut into small pieces and fry the food for another minute.

Open the can of beans, drain the juice, and transfer to a container.

Add fried meat and vegetables to this.

Send the pine nuts to fry in a dry frying pan, transfer them to a container with the rest of the products, season with chopped dill, garlic, salt, stir, pour into a salad bowl.

Salad with red fish, vegetables and pine nuts

Ingredients

Lettuce leaves – 3 pcs.

Pine nuts – 10 g

Sweet tomatoes – 1 pc.

Fresh cucumbers – 2 pcs.

Onions – 1/3 pcs.

Sweet pepper – 0.5 pcs.

Lemon juice – 2 tsp.

Vegetable oil – 1 tbsp.

Salt, pepper - to taste

• 67 kcal
• 15 minutes.
• 5 minutes.
• 20 minutes.

Photo of the finished dish

Step-by-step recipe with photos

A salad with red fish, vegetables and pine nuts is very tasty, light and nutritious, perfect for the dinner table. I really love these kinds of salads; they always turn out so appetizing that it’s hard to resist.

You can also use yogurt as a dressing. If you don't particularly like plain yogurt, you can mix it with finely chopped herbs and add spices to taste. Anyway, preparing the salad is simple and quick – it takes almost 10 minutes, and the salad can be served.

Prepare all the necessary ingredients according to the list.

Wash and dry fresh cucumbers, cut off the tails on both sides. Afterwards, it is better to check the cucumbers for bitterness, so as not to spoil the final result. Cut the cucumbers into small pieces.

Wash and dry the lettuce leaves, then tear them with your hands and place them on a flat plate. Scatter the freshest cucumbers over the lettuce leaves.

Choose a tomato that is sweet and fleshy; this year I have ripened wonderful yellowish tomatoes that taste like honey. Cut the unblemished tomato into small pieces and place on a plate.

Peel and rinse the sweet peppers, do the same with the onions - cut the vegetables into narrow strips and spread throughout the salad.

That's all, all that's left to do is place the pieces of salmon among the vegetables, sprinkle everything with pine nuts, salt and season with pepper.

Squeeze a little lemon juice over the salad and drizzle oil over everything. Now you can serve the salad to the table.

Salmon salad with pine nuts

Salmon salad with pine nuts

Ingredients: 250 g boiled salmon fillet, 100 g butter, 3 potato tubers, 1 bunch of green lettuce, ? a bunch of green onions, 2 tablespoons of peeled pine nuts, ground nutmeg, salt and pepper to taste.

Manufacturing method:

Wash the potatoes, boil in salted water, cool, peel, cut into slices. Cut the salmon fillet into slices. Wash the green onions and chop finely. Wash the lettuce leaves, dry them and place on a plate. Place potatoes and salmon on them, salt and pepper, sprinkle with nutmeg. Pour melted butter over the salad, sprinkle with green onions and pine nuts.

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Salmon salad with pine nuts (recipe 1)

Ingredients:

For the main course

• Lightly salted salmon fillet – 100 g
• Lettuce leaves – 30 g
• Pine nuts and snow-white pumpkin seeds - 1 tbsp. spoon
• Olive oil – 1 teaspoon
• Lemon – 1/2 pcs
• Salt, dark pepper
• Watercress and shallots for decoration

For the sauce:

• Low-fat yogurt – 30 g
• Mascarpone cheese – 1 teaspoon
• Green onions - a few feathers
• Parsley - a few sprigs
• Salt, dark pepper

1. Wash and dry lettuce leaves - use radecho, frisee, lettuce, arugula, lola rossa. Pinch off and discard the harder stems, and tear the leaves into pieces with your hands.

2. Cut lightly salted salmon into strips approximately 5 cm long and 0.5 cm wide. If a piece of fish turns out to be very oily, blot it with a napkin or cardboard towel. Mix salmon with lettuce leaves.

3. Add nuts and peeled pumpkin seeds to the dish. If you prefer walnuts or hazelnuts to pine nuts, you can use them - the taste of the salad will change slightly. True, these nuts will first have to be crushed - crushed in a mortar or cut with a knife.

4. Season the salad with lemon juice (from half a lemon), olive oil, salt and pepper to taste.

5. Prepare the sauce. For it you will need natural low-fat yogurt without aromatic additives and soft Italian mascarpone cheese (it is creamy, snow-white, the mixture resembles cream). It can only be replaced with a similar “watery” variety – Philadelphia. Mix yogurt and cheese, add finely chopped parsley and shallots, remaining lemon juice, salt and pepper.

6. Place the prepared yogurt dressing in a small saucepan.

7. Place the finished salad on a wide flat plate, garnish it with a few sprigs of watercress and large rings of shallots. Place a gravy boat nearby.

2 salad secrets

1. You don’t have to take ready-made salmon, but salt it yourself. This is done quite simply: rub the freshest fish with salt and sugar (for 1 kg - 1 tablespoon of salt and 1 teaspoon of sugar) and leave in a bowl on the kitchen table for a couple of hours. After this, put the salmon in the refrigerator. In a day it will already be lightly salted.

2. Anyone who does not like salmon can exchange it for chicken. Instead of fish, add the same amount of boiled chicken breast to the salad.

Evgeny Mikhailov, sous-chef of the Yar restaurant