Salad with Canned Pink Salmon, Rice, and Egg
Made from simple ingredients, fresh, light, and appetizing! Salad with Canned Pink Salmon, Rice, and Egg is perfect for a quick, filling snack or even dinner. The ingredients for this tasty salad can be found in almost any kitchen, and the preparation wins you over with its simplicity.
Updated : 22 July, 2026
Easy
About 30 min.
Ingredients
250 grams
Canned pink salmon
150 grams
Rice
3
Eggs
1
Cucumber
15 grams
Greens
2 tablespoon
Mayonnaise
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make salad with canned pink salmon, rice, and egg? Prepare the ingredients. It is best to use pink salmon without added oil, as the salad is dressed with mayonnaise and does not need extra fat. For salads, I always use parboiled rice, as it does not stick together after cooking.
Step 2
Boil the rice and eggs in advance. How do you cook the rice? Rinse the rice thoroughly until the water runs clear. Add the rice to a pot of boiling water and add salt. Cook it until done, following the time indicated on the package. Then drain the rice in a sieve and let the water run off. Let it cool.
Step 3
Remove the canned pink salmon from the can and shake off the liquid. Remove any bones from the fish. Mash it with a fork into small pieces.
Step 4
Wash and dry the cucumber, then cut it into small cubes. Be sure to taste it to check that it is not bitter, as a bitter cucumber will spoil the salad.
Step 5
Boil the eggs hard. How do you hard-boil eggs? To keep the eggs from cracking during cooking, place them in cold water and cook over low heat. Boil the eggs for 9 minutes after the water comes to a boil, then cover them with cold water and let them cool. The sharp temperature change will make the shells easier to remove. Peel the eggs and chop them into small cubes.
Step 6
Wash and dry the herbs, then chop them finely. I used cilantro, but dill, parsley, and green onions would also work well.
Step 7
In a salad bowl, combine the rice, eggs, cucumber, canned pink salmon, and cilantro.
Step 8
Dress the salad with mayonnaise, season with pepper, and mix. Taste the salad and add more salt if needed. I usually do not add salt to salads with mayonnaise, but here it would not be out of place.
Step 9
Serve the salad any way you like: in a salad bowl, in individual portions, shaped with a cooking ring, layered, or simply mixed. Enjoy!
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