Salad with salmon orange and apple. Festive puff salad "Pearl" with salmon
Published: 06/14/2019
Posted by: Mouse
Calorie: not specified
Cooking time: not specified
Preparing so delicious salad With salmon and orange - lightweight, refreshing and nutritious at the same time. Will help on this detailed recipe with photo. Salads with the addition of citrus fruits do not like everyone, someone used to traditional combinations of simple ingredients, but if you are open to new flavors and bright sensations, you will like the salad for sure. As a basis, we take the salad leaves, add pieces of gentle, the orange slices fit here perfectly, well, it will not be superfluous, a chicken egg. For refueling, use oil, literally a few drops, the sourness will give us orange. Well, if you want to try delicious and original saladlet's get started.
Ingredients:
- lettuce leaves - 2 pcs.;
- salmon C / C - 120 g;
- Orange - 0.5 pcs;
- chicken eggs - 1 pc.;
- salt, pepper - to taste;
- vegetable oils - 1 tbsp.
Step-by-step recipe with photo:
Prepare all products. Salad leaves wash and dry, after the leaves to break their hands and put on the plate. 
Half orange peeling from the peel, also remove bones and dense white partitions. Orange cut into small slices, decompose on a green pillow. 
Chicken egg boiled screw - 10 minutes in salted water. Clean the egg from the shell and cut / break with your hands, chaotically decompose throughout the plate. 
Salmon cut into medium sized pieces. Dispatch fish on a plate. Salad slightly sprinkle with oil, salt and pepper.
Calorie: Not specified
Time for preparing: Not indicated
Chic festive salad "Pearl" with salmon and orange interesting original taste And the most beautiful feed that resembles a pearl in the sink. In the role of pearls acts a neat quail egg. Salad salted is perfectly suited for salad, domestic eggs and solid cheese of 50%. How to cook this will tell my detailed recipe with photo step by step.
You will need:
- salmon - 250 grams,
- solid cheese - 200 grams,
- Chicken egg - 4 pieces,
- quail egg - 1 thing,
- Orange - 1 piece,
- mayonnaise - 2 - 3 tbsp,
- Olives for decoration - 4 - 5 pieces.
Recipe with photo step by step:
Orange Clear from the peel. Cut it into small pieces, remove bones. 
Grate the cheese on a shallow grater. 
Boil eggs and clean. In chicken eggs to separate the proteins and grate on the grater. To lay a layer of proteins on the plate. 
On top of the proteins apply a mesh from mayonnaise. 
Salmon divided into two parts. One of them to postpone for decoration. Two part cut into cubes with a size of 0.7 mm. Share seed into proteins. 
On the fish layer put mayonnaise. 
Orange slices slightly squeeze and lay out on the salad. 
The next layer is a grated cheese and again a grid of mayonnaise. 
To form a salad in the shape of the dome and sprinkled with a grated yolk. 
Apply mayonnaise as in the photo. 
Reducing the remaining salmon on thin slices and lay on top to the mayonnaise grid. 
Cut the olives with thin circles and decorate the middle of the salad. 
The last touch is to install the "pearl". Tighten the food film from the edge and send to the refrigerator for 2 hours to impregnate and can be served.
The taste of finished salad saturated fish, very gentle with notes of cheese taste. The dish definitely will not leave your guests indifferent. To salad serve a thinly sliced \u200b\u200blemon with salt.
- Prepare products for salad. Chicken eggs boil. In order for the eggs with the eggs, their temperature should coincide with the water temperature. Prevent cracking and tablespoon of salt, thrown into the water. Shifting eggs B. cold water For cooling. Clear from the shell.
- Proteins grate on a grater, yolks separately spread for a fork. Salmon fillet cut into small cubes. Orange cleaned and disassemble for slices, then with scissors remove films and cut the flesh with slices. Olives from the brine and cut into thin circles. Solid cheese grate.
- Share the salad layers in the shape of a slide: the 1st layer - the protein with the mayonnaise half of the total. 2nd layer - grated yolks, salt, pepper, make a mesh from mayonnaise. 3Y layer - Salmon fillet 1/2 part. 4th layer - olives, leaving a little on the decoration. 5th layer - the remaining salmon fillet, smear by mayonnaise. 6th layer - grated cheese + drop mayonnaise. The 7th layer is the flesh of an orange. 8th layer The remaining mixture of proteins with mayonnaise.
- Each layer is laying down the diameter of the previous one. Decorate a salad on top of caviar and halm quail egg installed in the center. On the edge of the festive puff salad "Pearl" with salmon, you can decorate with olives and chopped greenery.
Detailed description: Salad with salmon and orange recipe from available ingredients and detailed preparation information taken from several sources.
For salad:
150 g weakly salt salmon
1 orange
1 Kochan Endivia (Salad Chicory)
1 avocado
1 lemon
100 g of Mix of Salads
pepper
For refueling:
20 g fresh mint
20 g Kinsey Leaves
1 clove garlic
1 tsp. Sahara
0.5 h. L. Sololi.
0.5 h. L. ginger juice
1 Lime
50 ml of vegetable oil
0.5 h. L. Sesame oil
0.25 Chile pepper
Cooking:
Ordinary garden mint is not suitable. Israeli is needed - salad, which is suitable for any meat and fish dishes, desserts and tea. She has an appetizing refreshing smell, gentle leaves and a delicate taste. Look for the right mint!
Preparing salad refueling. We mix finely chopped mint and kinza, 0.25 h. L. Calm garlic, removed on a small grater 0.5 lime grater, sugar, salt, finely chili pepper, 1 tbsp. l. Lyme juice, ginger juice and fragrant sesame and vegetable oil.
My chicory, we disassembled the leaves and insert on a dry hot grilled frying pan 1-2 minutes. Avocado clean and cut the strips of 2 cm wide, season lemon juice and ground pepper. Salmon cut into small plates.
In the boat of the leaves of a salad chicory laying the mix of salads, pieces of avocado and salmon. We water the dressing for salad and decorate the pulp of orange and the zest of orange and lime.
Julia Vysotskaya is able to combine incompatible. Her recipes are non-bins, and in the case of salads also megavitamin, which is very relevant for the summer.
The correct selection and dosage of products makes recipes vysotskaya especially useful. Each recipe is a new idea for your healthy menu.
Simple summer salads
Beets, lentils and apples salad
Ingredients
- 250 g beets
- 2 apples
- 200 g of degreased cottage cheese
- 100 g of orange lentils
- 4 Twigs of Fresh Basil
- small beam of green onions
- 2 tbsp. l. olive oil
- 1 tbsp. l. vinegar from cider
- 1 tbsp. l. vinegar from Jerez.
- black freshly ground pepper and sea \u200b\u200bsalt taste
Cooking
- Barber beets, clean, rejust the cubes.
- Leeping lentils. Clean apples and devour them slices.
- Finely fly green onions.
- Mix everything. Add cottage cheese, olive oil, vinegar and spices. Decorate the dish with the basil leaves.
Salad with salmon, orange and olives
Ingredients
- 300 g salmon fillet on the skin
- 150 g arugula
- 1 orange
- 1 lemon
- 8 Olives
- 50 g Capers.
- 0.5 Lyme.
- 3 twigs of mint
- 2 tbsp. l. Olive oil
- 2 h. L. Balsamic vinegar
- 1 tsp. Pink pepper pepper
- fresh-hearted pepper, sea salt to taste
No thematic video for this article.
Cooking
- Preparing fish on olive oil in a heated to 160 ° C overtook for 10 minutes.
- Sodium on a shallow grater of the zest of orange and lemon. Citrus flesh cut into segments.
- Put on the bottom of the bar of arugula. Then add the zest, orange, olives, capers, pink pepper, balsamic vinegar and the remaining olive oil, sustain and across the salad.
- Sick on top of the juice of lemon and lime.
- The topmost layer lay out the finished fish, dividing it into small pieces. Decorating a dish of mint.
Pepper Salad with Feta and Tomatoes
Ingredients
- 250 g cherry tomatoes
- 2 sweet peppers
- 100 g cheese feta
- 2 tbsp. l. Olive dried herbs
- 5 twigs of fresh thyme
- 1.5 h. L. turmeric
- 1 tsp. Ground Sweet Red Pepper
- 10 black pepper peas
- 1 clove garlic
- 4 tbsp. l. olive oil
- 2 tbsp. l. Balsamic vinegar
- sea \u200b\u200bsalt
Cooking
- Grilled roast or bake in the oven bell pepper. Then adjust it to the stripes.
- Cut in half the cherry tomatoes.
- Stir the turmeric with ground red pepper.
- Half the cubes of the Fetta are collapsed in turmeric and pepper, and the second half is in olive herbs.
- Cooking the refueling: black pepper frills in a mortar with thyme leaves, salt, olive oil and balsamic vinegar.
- We divide the refueling into two parts. In one add finely chopped garlic and cut the pepper in it, in another collapse Cherry tomatoes.
- In wide transparent glasses, put pepper, then tomatoes and fetu. Next to decorate the dish of thyme sprigs.