Warm salmon salad. Salad warm with salmon. Warm Salad Salad

Red fish dishes

Fish dishes, both cold and hot, are suitable not only for daily consumption, but also can become an excellent decoration of the festive table, especially for red fish. Of these, they are cooked frough and carpaccio, bake and fry, served under various sauces. Among such delicacies can be called salad with salmon. There is a huge amount of its recipes that serve hot and cold, on a separate dish or portion, in tartlets and with unusual design, for example, in the form of fish.

Warm salads

Such a dish is considered a snack and is applied to the main one. But for many, such a salad is self-sufficient delicacy that does not require anything else. Fish for warm dishes are prepared either on a pair, or roasted, in some cases used boiled, but cooked immediately before serving. Very common warm salad with salmon and potatoes, which also includes greens, vegetables (cucumbers, onions and bell peppers). Fill it with mayonnaise or sauce prepared on its basis, less often with yogurt or sour cream. Potatoes in such a salad with salmon are laid warm, freshly (sometimes in a double boiler), and fish is fried on oil, with spices and salt.

Cold salads.

This traditional appearance of a snack can be applied on a community dish, rigorously or put in tartlets for the convenience of guests. For any celebration, a salad with salmon and tomatoes is perfectly suitable for a large plate. For its preparation of fresh fish fillet marinate in a mixture of soy sauce and wine or apple vinegar, adding some sugar and spicy herbs there. Then roasted on vegetable oil, cool and cut fine.

Salad leaves, chopped cucumber cucumber, Bulgarian pepper and mix all. Then the salad is moved to the serving dish, the sinks of cherie tomatoes are laid out on it and the mixture of the marinade and lemon remains. Additionally, you can decorate it with olives and greens. Despite the fact that the dish is preparing without mayonnaise, this salad with salmon is quite calorie.

Puff salads

They can be done in small plates, for each guest separately, or on a large dish, but then you need to put a spatula when serving, to make it easy to impose a delicacy, cutting it on the principle of cake. The layered salad with salmon can be prepared in several recipes, ranging from elementary "mimosa" and ending with refined versions decorated with caviar. Fish is used by a low-headed, cutting it with small pieces, boiled or canned, removing the bone and the spinning fork. The remaining ingredients rub on a large grater. As a rule, boiled vegetables (potatoes, carrots), eggs, cheese, fresh and salted cucumbers are used. Each layer is lubricated with sauce (usually mayonnaise), and the upper decorate with greens, olives, sometimes red caviar. The feed is more spectacular if layers lay out, for example, in the form of fish. "Czech" can be made of cucumber, olives or other ingredients sliced \u200b\u200bby rings, manifesting fantasy. After all, the beauty of the dishes for the festive table is no less important than his taste.

Technological card numberWarm Salad Salad Salmon, Portion Cash (Cf formulation number 96)

Publishing House Kiev "A.S.K" 2005

1. Requirements for raw materials

Food raw materials, food products and semi-finished products used for cookingwarm salad with low-voltage salmon,must meet the requirements of existing regulatory and technical documents, have accompanying documents confirming their security and quality (certificate of conformity, declaration of conformity, qualitative certificate, etc.).

The preparation of raw materials is made in accordance with the recommendations of the collection of technological standards for catering enterprises and technological recommendations for imported raw materials.

1. Reception

1. Cooking technology

Eggplant and zucchini, stripped from the fruits, are cut by cubes (5x5 mm, 3-4 cm long). Color Bulgarian pepper, stripped from the fruits and seed box, are cut by segments, and then - with pars (5x5 mm, 3-4 cm long). The onion is cut with straw. Salmon was cut into thin slides. Parmesan cheese is cut with slices with a chipboard.

Sliced \u200b\u200bvegetables are roasted in olive oil, season with a salt, black ground pepper. Lay out the salad on the square plate through the molding ring. Top view of parmesan slots. On the perimeter of salad, chips are laid out, they are slots of weak salmon. Decoration - Basil Spray.

1. Characteristics of finished dish

Appearance - Vegetables for salad (eggplants, zucchini, Bulgarian peppers are cut into thin lumps, onion onion - straw) salad. Vegetables are fried in olive oil, posted on a square plate through the molding ring. The slices of parmesan are posted on top. On the perimeter of salad, chips are posted, they are slots of weak salmon. Decoration - Basil Spray.

Taste- corresponds to incoming salad ingredients. Without an extraneous lift.

Smell- corresponds to incoming salad ingredients. Without odorous smell.

1. Requirements for registration, implementation and storage

Warm Salad Salad Saltmade under the order. Short-term storage may be subjected to semi-finished foods. The storage time for these semi-finished products is determined, according to SanPyn 42-123-4117-86, and are indicated in the corresponding technological maps.

microbiological indicatorssalad with low-voltage salmon Must meet the requirements of SanPyn 42-123-4117-86.

The salmon family includes a wide variety of fish. It can be: salmon, ket, pink salmon, society, trout, taper and many other representatives of rivers, seas and oceans. All of them unites one thing - each of them is amazingly delicious red meat. Therefore, for any gourmet there is nothing more tantomic than a warm salmon with salmon.

Nutritional properties of red fish

Surprisingly, the basic valuable quality of red fish is in a huge fat content. In this case, the fatty acids of omega-3 and 6, which are part of the meat of salmon - great dignity.

Oddly enough, but the more often we use such fat, the better for the health of our body. However, the use of it with other products is to limit. The fact is that polyunsaturated fatty acids present in red fish are not at all the fat, which is contained in most types of meat.

Salmon in salads

In the preparation of light snacks and Salads, Ketu, Trout or Gorbow are used in a different form: fresh, fried, boiled, canned, smoked, pickled and saline. Red fish perfectly combines with various cheeses, vegetables and greens. In the recipes of some warm salads with salmon there may be sweet fruits.

For salad refilling, lime or lemon juice and vegetable oil are usually used. It is better to abandon the addition of mayonnaise, as it is weighting and interrupts the taste. In addition, mayonnaise - the product is not at all useful. You can independently prepare a sauce based on fermented milk products with the addition of nuts and greenery.

Warm salmon with salmon: cooking recipe

Warm salads are the perfect variation on the topic when you want something delicious and lung. This is a self-sufficient dish that does not require anything in addition. Such delicacies can be prepared at least for breakfast, at least for lunch, at least for dinner. They can be served for a festive table as snacks. The main thing is that a warm salad with red fish will have to taste.

The difference between such salads is that the main ingredient (salmon) is subjected to any heat treatment immediately before the preparation of salad. Fish can be fused, boil or cook for a pair.

With salmon and arugula

Warm salad will prepare at the rate of a small company, so the amount of ingredients is indicated on 4 portions. Required:

• any smoked or weakly salting red fish (preferably trout or salmon) - 300 grams;
• leafs of arugula - 100 gr.;
• sweet Bulgarian paprika (pepper) - 3 pcs.;
• cherry tomatoes - 200 gr.;
• garlic - 1 teeth;
• vegetable oil (preferably olive) - 3-4 tbsp. spoons;
• grains mustard - 2 tbsp. spoons;
• salt and spices - to taste.

To make a refueling sauce for such a simple, but at the same time unusual dish, you need to: crush garlic, add mustard and vegetable oil to it.

Cooking:

1. Small slices of fish and cubes chopped Bulgarian sweet pepper need to fry for three minutes on a moderate heat, adding some oil.
2. Cherry - cut in half.
3. Mix frozen fish, bell pepper, chopped tomatoes and arugula.
4. Fix cooked mustard sauce.

Salad ready. Bon Appetit!

With salmon and mustard honey sauce

To prepare two portions of this satisfying, stunningly delicious and beautiful dishes, you need:

• fillet of any fresh red fish - 200 grams;
• fresh medium-sized tomato - 1 piece (there are also a few cherry here);
• ½ bulbs;
• feesery leaves of lettuce and arugula;
• salt and spices - to taste.

If dishes are planned to be prepared for a greater number of people, then the mass of products will increase accordingly.

For refueling:

• mustard seeds - 1.5 tbsp. spoons;
• honey - 1 tbsp. the spoon;
• oil (preferably olive) - 2-3 tbsp. spoons;
• juice ½ lemon;
• salts, peppers and spices - to taste.

Cooking sauce:

Honey and mustard thoroughly beat the wedge, adding mustard seeds, the juice of halves of lemon, salt and pepper.

Cooking Salad:

1. Fish fillet - wash, dry, salt, pepper and fry on moderate heat until ready (it is better to accurate a little more than to cut). View fish into pieces.
2. Lukovitsa chopped by half rings, tomato - slices.
3. Salad leaves are swore, we are thoroughly rinsed and swear with your hands.
4. We mix vegetables and fish. Unlock by portions.
5. Next to decorate the leaves of the arugula separated from the rigid stems, and water the refueling.

Salad can be eaten. Bon Appetit!

With salmon and teriyaki sauce

Warm salad prepared by a tank recipe is often found in the restaurant menu. To make it a stunningly delicious dish, you need a little more ingredients. However, prepare the salad easily and quickly.

To prepare 4 portions of this dish, you will need:

• fillet of any red fish (preferably salmon, salmon or trout) - 200 g;
• roman salad leaves Romain - 60 g;
• cherry tomatoes - 4 pcs.;
• bulgarian paprika - 2 pcs.;
• juice ½ lime (can be replaced with lemon);
• arugula - 1 beam;
• sauce "Teriyaki" - 30 g;
• soy sauce - 300 ml;
• ginger - 120 g;
• sesame seed - 1 g;
• freshly squeezed orange juice - ½ cup;
• zedra 1 Orange;
• sugar - 100 g;
• garlic - 1 teeth;
• natural honey - 1 tbsp. the spoon;
• vegetable oil - 2 tbsp. spoons (any vegetable oil can be applied, but olive will become the best option);
• any white wine is ½ cup (it is desirable to use dining varieties).

To prepare a refueling sauce for such a wheelchair, you need to cut the ginger with thin circles, an orange zest - thin stripes, garlic crushing. Ingredients to mix and evaporate on low heat twice.

For salad:

1. Fish fillet cut into small cubes and fry a little in vegetable oil. Fill the soy sauce.
2. Roman leaves need to pour hands into small pieces. From the petals of arugula - to separate the rigid stems.
3. Cherry cut in half. Sweet Bulgarian pepper - a short-lived thin straw.
4. Greens and vegetables mix, sprinkle with lemon juice and lay out on a plate.
5. Top posting cooked fish fillet.
6. To pour the "Teriyaki" sauce and on top to decorate the seed seed seed.

Delicious, lungs and very nutritious salads with gentle salmon meat, not only please households, but also can become a real pearl of the festive table.

Before you cook this salad, you will be interested to know how much it is useful and nutritious. First of use. Everyone knows that red fish is almost impossible to spoil - it is good in any form: salty, smoked, boiled or fried. A piece of salmon weighing 110-120 grams will provide your body with a daily dose of vitamin D and a half of the vitamin B12 norm, selenium and niacin, as well as other useful substances and "good" fats. One of the singularities of salmon is its inability to accumulate harmful substances, so it cannot harm it in any way. But nutritionists advise consuming this fish not only because of its useful properties, but also due to low calorie. In addition, the fats contained in it are not postponed on the figure, and help to improve the state of the vessels and feed cell membranes. And in combination with the greens and vegetables, this fish is not.

Most likely, you have repeatedly prepared salads with a low-headed or smoked salmon. Now you will have the opportunity to prepare a completely new dish, surprising and pleasantly pleased with your home and guests. So, we prepare a green salad with hot salmon.