Salmon salad
Description
The salad is quick and easy to prepare. I've always loved pink salmon, but the salads traditionally made from this fish in our family were always variations of the classic "Mimosa"—with boiled potatoes, mayonnaise, and high in carbohydrates. But once I became independent, I started experimenting with pink salmon and discovered many interesting and truly unusual salad recipes. This one is among them. The salad turns out very tender, light, yet flavorful. It's perfect for dinner—so low in calories that you can even allow yourself a piece of bread. Anyway, here's how to make it. The salad is ready to serve.
Instructions
- 1
Step 1
Cut the salmon fillet into cubes approximately 2x2 centimeters.
- 2
Step 2
Quickly grill or cook on a greased skillet.
- 3
Step 3
The fish should be fully cooked, so fry until golden brown. Then squeeze the juice from half a lemon, sprinkle the fish pieces, season with salt and pepper, and let cool under a lid. If possible, refrigerate for half an hour.
- 4
Step 4
Peel the onion and slice it thinly into half-rings.
- 5
Step 5
If the onion is too bitter, pour boiling water over it and sprinkle with sugar. Wash the apples, dry them, and cut into wedges or slices. It's better to remove the tough skin.
- 6
Step 6
Mix the sour cream with salt and pepper. If desired, you can add the zest from the lemon half that was squeezed over the fish—it will taste delicious!
- 7
Step 7
Place all ingredients in a salad bowl, drizzle with dressing, and gently mix. The pink salmon and apple salad is ready!