Russian Salmon Salad
Russian Salmon Salad is a creamy, savory dish combining tender rice, flaky salmon, crunchy celery, and sweet pickles, all coated in mayonnaise and lemon juice. Served chilled on endive and garnished with sliced eggs, it offers a delightful mix of flavors perfect for light lunches or special occasions.
Ingredients
- 1 cup rice ⓘ
- 1 cup thinly sliced celery ⓘ
- 1/2 cup sliced green onions with tops ⓘ
- 1/2 cup diced sweet pickle ⓘ
- 1 cup mayonnaise ⓘ
- 1/4 cup juice from pickles ⓘ
- 1 teaspoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
- 1 (16 oz.) can salmon, drained ⓘ
- 1 (10 oz.) package peas, thawed ⓘ
- endive ⓘ
- 2 hard-boiled eggs, sliced ⓘ
Instructions
- Prepare rice according to package directions and let it cool if necessary.
- Add thinly sliced celery, green onions with tops, and diced sweet pickle to the cooked rice.
- Drain the can of salmon and break it into chunks.
- Gently stir the salmon and thawed peas into the rice mixture.
- Mix mayonnaise with pickle juice, salt, and pepper, then fold into the salad mixture.
- Chill the salad for 3 to 4 hours or overnight to allow flavors to meld.
- Serve on endive leaves and garnish with sliced hard-boiled eggs.
Tips & Substitutions
For a lighter version, consider substituting Greek yogurt for half of the mayonnaise. Fresh herbs like dill or parsley can enhance the flavor profile. If you want extra crunch, try adding diced bell peppers or chopped nuts. Ensure the rice is completely cool before mixing to prevent wilting the other ingredients. This salad is great for potlucks and pairs beautifully with Crabmeat Wedges.
Serving Suggestions
Serve this salad on endive leaves for an elegant presentation. It makes a delightful appetizer or light lunch. Pair it with a crisp green salad or some crusty bread for a complete meal. You can also serve it alongside other seafood recipes for a diverse spread at gatherings.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld over time, making it even tastier the next day. To serve, you can enjoy it cold straight from the fridge, or let it sit at room temperature for 15-20 minutes before serving for a slightly different texture.
Nutrition & Diet Analysis (per serving)
Each serving of Russian Salmon Salad contains roughly 868 calories, with 13g protein, 62g carbohydrates, and 65g fat. It is an excellent source of protein (26% of the Daily Value), vitamin C (26% of the Daily Value), and vitamin A (21% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 2174mg per serving (95% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh salmon instead of canned salmon?
Yes, you can use cooked, flaked fresh salmon instead of canned. Just ensure it's well-seasoned and cooked through. The texture may be slightly different, but it will add a fresh flavor to the salad.
Is there a vegetarian version of this salad?
Absolutely! You can substitute the salmon with chickpeas or cooked lentils to maintain the protein content. Additionally, you can add extra vegetables like diced cucumbers or carrots for texture and flavor.
How can I make this salad spicier?
To add some heat, mix in diced jalapeños or a dash of hot sauce into the mayonnaise mixture. You can also sprinkle red pepper flakes on top before serving for an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).