Info
- Course: Main Course
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 14 Times
Can be made ahead of time.
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Seafood Salad
Cookbook
Suitable for lunch, a picnic, or a light supper in the back yard, this chilled salad is an ideal summer dish
Yield : Makes 4 servings
Prep Time : 20 mins
Cooking Time : 25 mins
Ingredients
For the dressing:
- 2 tbsp olive oil
- Grated zest and juice of 1 lemon
- Juice of 1 lime
- 1 tbsp honey
- 1 fresh hot red chile, seeded and thinly sliced
- 2 tbsp chopped mint
- Salt and freshly ground black pepper
For the salad:
- 1 tbsp olive oil
- 8 small scallops
- 8 large shrimp, peeled and deveined, with tail intact
- 14 oz (400g) skinless salmon fillet, cut into strips
- 1 bunch watercress
- ½ cucumber, cut in half lengthwise, seeded and thinly sliced
Directions
1. To make the dressing, whisk all the ingredients together in a bowl.
2. Heat the oil in a large nonstick frying pan over medium-high heat. Add the scallops and cook, turning once, for about 2 minutes, or until opaque. Transfer to a bowl. Add the shrimp to the pan and cook about 3 minutes, or they turn pink. Transfer to the bowl. Add the salmon and cook, turning gently to avoid breaking up the fish too much, about 3 minutes, or until opaque. Add to the bowl. Cool and refrigerate at least 1 hour, until chilled.
3. Add half of the dressing to the seafood and toss gently. Spread the watercress and cucumber on a large serving platter and drizzle with the remaining dressing. Arrange the seafood on top and serve.
© 2008 Dorling Kindersley
Nutritional Information
Nutrients per serving
Nutritional information is based on 1/8 teaspoon added salt per serving.
351 kcal
7 % daily value
57 % daily value
2 % daily value
591 mg
52 mg
26 g
5 g
2 g
10 g
80 mg
398 mg
5 g
24 g
8 % daily value
