Northwest Seafood Salad Recipes

GRILLED SEAFOOD SALAD

Steps:

• Heat the oil in a heavy medium skillet over medium-low heat. Add the garlic, let it cook for 1 to 2 minutes and then add the herbs and saute until fragrant, about 30 seconds. Cool to room temperature. Whisk in the lemon juice. Season the dressing with salt and pepper, to taste.
• Prepare the barbecue (medium-high heat). Pat the scallops and squid dry with paper towels and thread them onto skewers. Brush them with 2 tablespoons of the dressing. Sprinkle with salt and pepper. Grill the scallops and squid until just cooked through, turning once, 2 to 3 minutes per side. Cool completely. Cut the squid crosswise into 1/4-inch-wide rings.
• Combine the arugula, carrots, bell peppers, and cannellini beans in a large bowl. Toss with 1/2 cup of the dressing to coat.
• Place 1 large or 2 medium radicchio leaves on each of 4 plates. Spoon the bean salad into the radicchio cups. Top with the scallops and squid. Drizzle the remaining dressing over the seafood and serve.

SEAFOOD SALAD

Steps:

• Combine the quartered celery, smashed garlic, half of the lemon juice, 10 cups water, and salt and pepper to taste in a large saucepan. Cover and bring to a boil, then uncover, add the carrots and cook 2 minutes. Add the shrimp and cook until opaque, about 4 minutes. With a slotted spoon, transfer the carrots and shrimp to a colander and rinse under cold water. Return the water to a boil, add the scallops and cook until opaque, 1 to 2 minutes. Remove the scallops with a slotted spoon, add to the colander and rinse under cold water.
• Ladle out 1/3 cup of the poaching liquid; set aside to cool. Dice half of the avocado and combine with the sliced celery, lettuce, capers and croutons in a large bowl. Add the carrots, shrimp and scallops.
• Puree the remaining avocado half in a blender with the reserved poaching liquid, the remaining lemon juice, the caper brine, chopped garlic, mayonnaise, 1/2 teaspoon salt, and pepper to taste. Toss with the salad and season with salt and pepper.

PACIFIC NORTHWEST SALAD

Steps:

• In small bowl, whisk together all vinaigrette ingredients. Can be made up to 3 days ahead.
• Cut 2 of the pears ito 1/2" pieces. Melt butter in heavy medium skillet over medium heat. Add chopped pears; sprinkle with 1/4 tsp pepper and 1/8 tsp salt. Cook 4-6 minutes or until golden brown and softened. Recipe can be made to this point up to 4 hours ahead. Let stand at room temperature.
• Place cooked pears in center of 8 salad plates. In large bowl, toss salad mix with vinaigrette. Place on top of pears; sprinkle with cheese and nuts. Slice remaining 2 pears; arrange over greeens.

NORTHWEST SEAFOOD SALAD

Steps:

• Sesame Dressing: Combine all ingredients in a jar. Shake well to mix; set aside. Salad: Cook shrimp in boiling water for 2 minutes or until they are pink. Drain well and transfer to a small bowl. Cool slightly. When they are cool, spoon 3 tablespoons dressing over shrimp and refrigerate until serving. Cook scallops in boiling water until white and opaque. Drain well and chill. Place snow peas in a colander and pour boiling water over them. Drain well. Transfer snow peas to a salad bowl and add cucumbers and celery. Toss slightly and chill. To assemble, add scallops and shrimp to the salad bowl. Pour Sesame Dressing over all and toss to coat. Garnish each serving of this colorful main dish salad with a lemon quarter. Let it be the focus of a summer party.

SEAFOOD SALAD III

Steps:

• In a medium bowl, whisk together the mayonnaise, sugar, salt, vinegar and milk. Add the crabmeat, celery and green pepper and stir until evenly combined. Refrigerate until ready to use.

NORTHWEST SALMON SALAD

Steps:

• Place salmon on a greased baking sheet; sprinkle with salt and 1/2 teaspoon pepper. Drizzle with 1 tablespoon lemon juice; top with dill sprigs., Bake, uncovered, at 425° for 15-18 minutes or until fish flakes easily with a fork. Flake salmon into large pieces., In a small bowl, combine the cucumber, sour cream, red pepper, snipped fresh dill, capers and remaining pepper and lemon juice., Divide lettuce among 4 plates. Top with peach, hazelnuts, blueberries, onion and salmon. Serve with dressing.

OLD FASHIONED SEAFOOD SALAD

Steps:

• Melt butter in a frypan.
• Place fish in frypan and pour hot water over fish.
• Bring to a simmer, cover, lower heat and cook gently for 10 minutes.
• Meanwhile slice the 4 hard cooked eggs and the pickles.
• Drain fish, cool and cut into cubes.
• Prepare salad sauce by blending mayonnaise, sour cream, lemon juice, mustard, salt, and pepper.
• In a separate bowl gently mix fish, egg and pickle slices and capers.
• Arrange fish mixture in individual dishes and spoon salad sauce over tops.
• Chill for 30 minutes.
• To garnish, cut remaining egg into eight pieces and chop beet slices.
• Arrange garnish on each serving. Serve immediately.