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Hello, I want to share with you a recipe called – Dietetic Fish Salad with Pink Salmon, Cauliflower, and Rice. This dish is not just a tasty treat, it’s a symphony of flavors and aromas, combining the tenderness of baked fish, the softness of cauliflower, and a light piquant note from natural yogurt.
Dietetic Fish Salad with Pink Salmon, Cauliflower, and Rice
Servings: 5-6
Ingredients:
- – Baked Pink Salmon: 300 g – Calories: 504 kcal
- – Boiled Cauliflower: 300 g – Calories: 90 kcal
- – Natural Yogurt (no additives): 180 g – Calories: 106.2 kcal
- – Boiled Eggs: 2 pcs – Calories: 155 kcal
- – Fresh Dill: 1/2 bunch – Calories: 10.75 kcal
- – Boiled Rice: 100 g – Calories: 130 kcal
- – Salt: to taste
Nutritional Value (per 100 g):
- – Protein: 8.3 g
- – Fat: 2.6 g
- – Carbohydrates: 6.6 g
- – Calories: 82.7 kcal
Total Calorie Content of the Dish: ~996 kcal
Calories per Serving (for 5 servings): ~199.2 kcal
Cooking Instructions:
- 1. Baking the Salmon: Bake the salmon until it has a golden crust, allowing it to reveal its full flavor. Cool and break into small pieces.
- 2. Preparing the Cauliflower: Boil the cauliflower until soft. After cooling, divide it into florets, maintaining their integrity.
- 3. Rice: Cook the rice until done, drain the water and let it cool. Remember that the rice should be fluffy.
- 4. Eggs: Boil to a soft-boiled consistency, cool and cut into small pieces.
- 5. Dill: Finely chop fresh dill to add flavor.
- 6. Mixing: Gently mix the salmon, rice, cauliflower, eggs, and dill in a large bowl.
- 7. Final Touch: Add yogurt and salt to taste, mixing gently.
This salad invigorates the taste buds, offering a rich palette of flavors and textures: from meaty fish to grainy rice. Dill adds a special freshness, making this dish an ideal choice for both a daily lunch and a special occasion. Try it, and you won’t regret it!
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