Salad with seaweed and pink salmon

4 servings

15 minutes

Seaweed and salmon salad is a simple yet unusual dish that combines sea and earth flavors. Irish cuisine is known for its nutritious dishes, and this salad is no exception. Tender salmon is complemented by refreshing seaweed, creating a harmony of sea breeze and light saltiness. Rice adds softness to the salad and makes it more filling, while eggs add tenderness. The mayonnaise dressing binds the ingredients together, creating a pleasant balance of flavors. This salad is perfect for a light dinner or festive table, especially for seafood lovers.

Energy value per serving

• Calories: 255.9
• Proteins: 20.4g
• Fats: 11.2g
• Carbohydrates: 18.1g

Ingredients

• Canned pink salmon in its own juice: 1 jar
• Seaweed: 200 g
• Chicken egg: 3 pc
• Rice: 5 tbsp
• Salt: to taste
• Mayonnaise: to taste

Cooking steps

1. Remove the skin and bones from the salmon, and cut it into pieces.

   Required ingredients:

   • Canned pink salmon in its own juice: 1 jar

2. Squeeze out excess moisture from the seaweed and cut it to avoid long pieces.

   Required ingredients:

   • Seaweed: 200 g

3. Peel the hard-boiled eggs and cut them into cubes.

   Required ingredients:

   • Chicken egg: 3 pieces

4. Mix everything and add rice. You can increase or decrease the amount of rice as desired.

   Required ingredients:

   • Rice: 5 tablespoon

5. Salt and dress with mayonnaise.

   Required ingredients:

   • Salt:  to taste
   • Mayonnaise:  to taste