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Beet and salmon salad
Salads

Beet and salmon salad

55 min4 serv.20 февр. 2026 г.

Description

The salad with red fish and beetroot turns out not only delicious but also healthy. I made it with lightly salted pink salmon, but trout, salmon, sockeye, or coho salmon would work perfectly as well. Vinegar can be replaced with lemon juice. If you boil the beetroot in advance, preparing the salad will take only about 20–25 minutes.

Instructions

  1. 1

    Step 1

    Step 1

    Prepare the ingredients for making the salad.

  2. 2

    Step 2

    Step 2

    Shred the white cabbage thinly and place it in a salad bowl.

  3. 3

    Step 3

    Step 3

    Add salt to the cabbage and lightly squeeze it by hand so that it releases its juice.

  4. 4

    Step 4

    Step 4

    Slice the white or red salad onion thinly into half-rings. Add to the salad.

  5. 5

    Step 5

    Step 5

    Cut the lightly salted pink salmon into cubes and add to the salad.

  6. 6

    Step 6

    Step 6

    Boil the beet until soft, cool and peel. Then grate on a coarse grater and gently squeeze out the juice. Add to the salad.

  7. 7

    Step 7

    Step 7

    Dress the salad with sunflower oil and vinegar. Mix all the ingredients.

  8. 8

    Step 8

    Step 8

    The unusual beet salad with red fish is ready. Serve as an appetizer.