SEAFOOD SALAD
Steps:
- Break the imitation crab into bite-size chunks or chop with a knife; place in a large bowl.
- Add the remaining ingredients and gently toss to combine. Season with salt and pepper, to taste.
- Cover and refrigerate until ready to serve.
Nutrition Facts : ServingSize 1 cup, Calories 309.4 kcal, Carbohydrate 16 g, Protein 12.2 g, Fat 24 g, SaturatedFat 3 g, Cholesterol 35 mg, Sodium 873.9 mg, Fiber 0.4 g, Sugar 6.2 g
MIXED SEAFOOD SALAD WITH FRESH WASABI VINAIGRETTE
Provided by Ming Tsai
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a bowl, mix wasabi with soy sauce, juice, and sugar. Whisk in the oil. Mix with seafood, mizuna and tomatoes. Check for seasoning. Garnish with daikon sprouts.
WARM SEAFOOD SALAD
"Here's a recipe that's sized right for two seafood lovers," Lillian Julow says of her easy entree salad. Served over a bed of greens, sauteed scallops and shrimp get plenty of flavor from garlic and a homemade vinaigrette.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a jar with a tight-fitting lid, combine the first seven ingredients; add 2 teaspoons oil. Shake well; set aside., In a large skillet, cook the shrimp, scallops and garlic in remaining oil over medium heat for 5-6 minutes or until shrimp turn pink and scallops are firm and opaque., Divide the greens between two salad plates; top with seafood mixture. Shake dressing and drizzle over salads.
Nutrition Facts : Calories 264 calories, Fat 11g fat (2g saturated fat), Cholesterol 193mg cholesterol, Sodium 934mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 33g protein.
CHILLED SEAFOOD SALAD WITH HERBED OLIVE OIL AND SEA SALT
Steps:
- Remove flaps from squid sacs if attached, reserving them, and cut sacs crosswise into 1/4-inch-thick rings. Cut reserved flaps into 1/4-inch-thick strips and halve tentacles lengthwise if large. Remove tough muscle from side of each scallop if necessary.
- Have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook shrimp 1 minute, or until pink and just cooked through, and transfer with a slotted spoon to ice water to stop cooking.
- Add scallops to boiling water and cook at a bare simmer 2 minutes, or until just cooked through. Transfer scallops with slotted spoon to ice water to stop cooking.
- Add squid to boiling water and cook 20 to 30 seconds, or until just opaque. Drain squid in a colander and transfer to ice water to stop cooking.
- Drain seafood well in colander and transfer to a bowl. Chill seafood, covered, until cold, at least 2 hours, and up to 1 day.
- Make herbed oil:
- In a blender blend together herbed oil ingredients on high speed 1 minute. Pour oil through a fine sieve into a bowl, pressing hard on solids, and discard solids. Herbed oil may be made 2 days ahead and chilled, covered. One hour before serving, toss seafood with lemon slices and lemon juice. Divide seafood among 12 bowls and drizzle with herbed oil. Sprinkle salads with sea salt and serve additional sea salt on the side.
ITALIAN MARINATED SEAFOOD SALAD
This is my own original recipe. Serve over ribbons of radicchio, romaine, spinach, or any favorite salad greens, mixed with paper thin slices of red onion, along with some crusty fresh Italian bread for dipping.
Provided by Domenica Ann
Categories Salad Seafood Salad Recipes
Time 32m
Yield 6
Number Of Ingredients 16
Steps:
- Bring a large pot of water to boiling. Cook scallops, shrimp, mussels, and calamari in boiling water for 2 minutes. Drain. Peel the shrimp, and shell the scallops and mussels.
- Place cooked seafood and olives in a large bowl, and toss with lemon juice, olive oil, garlic, parsley, chives, and red pepper flakes. Chill for 1 hour.
- Divide salad greens onto 6 plates or salad bowls. Spoon seafood over greens. Garnish with slices of lemon and red onions. Season with salt and freshly ground black pepper.
Nutrition Facts : Calories 264.7 calories, Carbohydrate 10.3 g, Cholesterol 95.9 mg, Fat 16.9 g, Fiber 2.6 g, Protein 19.3 g, SaturatedFat 2.4 g, Sodium 405 mg, Sugar 1.3 g
MIXED SEAFOOD NICOISE SALAD
I can't remember where I got this recipe, but it's a good one. This will really impress your friends for a summer time BBQ- takes some effort but so much of it can be done in advance and then you grill the seafood at the last minute. You can simplify this, too, by omitting some of the seafoods or any of the ingredients you aren't in the mood for. If you're not into Nicoise salads, the dressing alone is a recipe worth trying.
Provided by crispychick
Categories One Dish Meal
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 27
Steps:
- Dressing:.
- combine all ingredients in a jar with a tight fitting lid and shake until combined.
- Must be done at least 6 hours in advance.
- Let stand at room temperature.
- Salad:.
- Brush seafood with olive oil and season with salt and pepper.
- Marinate red pepper and squash in a little salad dressing.
- Quarter new potatoes and boil 15 minutes; toss in enough dressing to coat.
- Steam or boil green beans 5 minutes and toss in a little dressing.
- Grill seafood and red pepper and squash.
- Assembly:.
- On a very large platter, place the potatoes in the center, surrounded by the green beans.
- Surround this with the shredded lettuce.
- Place the grilled seafood and vegetables atop the lettuce.
- Arrange eggs, bacon, olives, cheese, and tomatoes on platter.
- Place one anchovy fillet atop each half of egg.
- Salt and pepper the entire dish and drizzle with the remaining dressing.
- Let guests serve themselves from center of table.
GRILLED MIXED-SEAFOOD SALAD
Whether it's dinner on the deck or supper by a cozy fire, this flavor-packed entrée is sure to please!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h40m
Yield 6
Number Of Ingredients 16
Steps:
- In small bowl, mix all vinaigrette ingredients until well blended.
- In shallow glass or plastic bowl, place fish steaks, shrimp and 1/4 cup of the vinaigrette; turn fish and shrimp to coat with marinade. Cover and refrigerate 1 hour. Reserve remaining vinaigrette.
- Heat coals or gas grill for direct heat. Remove fish and shrimp from marinade; reserve marinade. Cover and grill fish and fennel over medium heat 5 minutes; brush with marinade. Add shrimp.
- Cover and grill 5 to 15 minutes, turning and brushing fish, fennel and shrimp with marinade 2 or 3 times, until shrimp are pink and firm, fish flakes easily with fork and fennel is tender. Discard any remaining marinade.
- Arrange romaine and arugula on serving platter. Cut fish into bite-size pieces. Arrange fish, shrimp, fennel and remaining ingredients on romaine mixture. Serve with remaining vinaigrette.
Nutrition Facts : Calories 285, Carbohydrate 14 g, Cholesterol 70 mg, Fat 2, Fiber 6 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 490 mg
VIETNAMESE SEAFOOD SALAD
A spicy zingy dressing lifts a bag of defrosted fish and a few fresh ingredients into a super, feelgood supper that's ready in just 10 minutes
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 10m
Number Of Ingredients 11
Steps:
- To make the salad put all of the vegetables and seafood in a large bowl, reserving a few of the herbs for the top. Mix everything together, so that the seafood and noodles are combined.
- Make the dressing by mixing all of the ingredients, toss this through the salad, then divide between 5 deep bowls or pile on to a large platter and let everyone help themselves. Scatter the reserved herbs over the top to serve.
Nutrition Facts : Calories 211 calories, Fat 4 grams fat, Carbohydrate 26 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 1.89 milligram of sodium
COLD SEAFOOD SALAD
This salad is typical of the delicious Venetian cooking Antonio Tommasi and Jean-Louis De Mori serve at Ca' Brea.
Provided by Martha Stewart
Number Of Ingredients 15
Steps:
- Roast red and yellow peppers over a gas flame or under a broiler until blackened. Place in a paper bag to cool. Peel and seed peppers, and cut into strips. Set aside until ready to use.
- Poach seafood separately in simmering salted water. Cook mussels and clams until shells open, 5 to 7 minutes. Cook scallops, shrimp, and calamari until opaque, 5 to 7 minutes. Discard any unopened mussels and clams. Drain all the seafood and let cool; set aside until ready to use.
- In a small bowl, whisk together oil, lemon juice, garlic, red-pepper flakes, and salt and pepper to taste.
- In a large serving bowl, combine cooled seafood (keep mussels and clams in their shells), pepper strips, artichoke hearts, olives, and basil. Pour dressing over salad; mix to coat thoroughly. Serve immediately.
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MIXED SEAFOOD SALAD RECIPE | MYRECIPES
From myrecipes.com
Servings 6Calories 247 per serving
- Bring 6 cups water and salt to a boil in a large saucepan over medium-high heat. Add squid; cook 3 minutes or until squid is just tender. Remove squid from pan with a slotted spoon. Plunge squid into ice water; drain. Cut squid into 1-inch pieces. Place squid in a large bowl.
- Add shrimp to boiling water; cook 3 minutes or until done. Remove shrimp from pan with a slotted spoon. Plunge shrimp into ice water; drain. Add shrimp to bowl with squid.
- Place a vegetable steamer in pan. Reduce heat to medium-low. Arrange scallops in steamer; cook over simmering water 6 minutes or until done. Plunge scallops into ice water; drain. Add scallops to bowl. Cover scallop mixture; chill.
- Remove steamer from pan. Add octopus to simmering water; cover and simmer 2 to 2 1/2 hours or until fork-tender (add additional water, if necessary, to cover octopus.) Plunge octopus into ice water; drain. Rub off skin. Cut octopus into 1-inch pieces. Add octopus, lobster, and crabmeat to scallop mixture. Add juice and next 4 ingredients (through garlic); toss gently to combine. Chill for at least 2 hours. Garnish with lemon wedges and parsley sprigs, if desired.
MIXED SEAFOOD SALAD RECIPE | MYRECIPES
From myrecipes.com
4/5 (1)Total Time 2 hrs 50 minsServings 4Calories 339 per serving
- Bring 1 1/2 cups water and 3 tablespoons juice to a boil in a Dutch oven. Add mussels; cover and cook for 2 minutes or until shells open. Remove mussels from pan with a slotted spoon; discard any unopened shells. Cool. Remove meat from the mussels; discard shells. Place mussels in a large bowl.
- Add shrimp to boiling liquid in pan; cook 2 minutes or until done. Remove shrimp from pan with a slotted spoon, and add to mussels. Cut squid crosswise into 1/4-inch rings, and leave tentacles whole. Add squid to boiling liquid in pan; cook for 1 minute. Remove the squid from pan with a slotted spoon. Cool; add squid to mussels mixture. Add lobster to pan, and cover, reduce heat, and simmer for 8 minutes. Remove lobster from pan, reserving 1 tablespoon cooking liquid; cool lobster. Remove meat from lobster tail and claws; coarsely chop. Add lobster, salt, and black pepper to mussels mixture.
- Combine the remaining 3 tablespoons juice, reserved cooking liquid, and olive oil in a bowl, stirring with a whisk. Drizzle lemon mixture over seafood mixture; toss gently to coat. Cover and marinate in refrigerator for 1 1/2 hours. Add cilantro and remaining ingredients to seafood mixture, and toss gently.
- Sustainable Choice: What About Gulf Shrimp? According to Monterey Bay Aquarium Seafood Watch, Gulf shrimp are considered a good alternative. Post oil spill, the U.S. government says they've tested safe to eat.
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