Squid Salad With Cucumbers Almonds And Pickled Plum Dressing Recipes

SQUID SALAD WITH CUCUMBERS, ALMONDS AND PICKLED PLUM DRESSING

Steps:

• In a large bowl toss cucumbers, 2 tablespoons mirin, vinegar, shiso and salt. Taste and add more mirin, vinegar and salt, if desired. Set aside.
• To prepare squid, cut off tentacles. Thinly slice bodies into rings and halve tentacles lengthwise. Rinse and pat dry.
• In a large skillet over medium heat, toast almonds until golden brown, about one minute. Transfer to a bowl to cool and return skillet to heat.
• Drizzle olive oil into hot skillet and add squid rings. Cook for one minute, then add tentacles, salt and pepper to taste. Cook, stirring occasionally, about 2 minutes more, until squid is just opaque. Turn off heat; allow squid to cool slightly.
• Add remaining 1/2 tablespoon mirin and umeboshi plum paste to squid and stir to combine. Taste and add more umeboshi or mirin, if desired.
• Serve squid over cucumber salad; garnish with almonds and additional chopped shiso.

THAI-STYLE SQUID AND CUCUMBER SALAD

Steps:

• Whisk lime juice, garlic, fish sauce, brown sugar, 1/4 cup oil, and 1/2 tsp. salt in a large bowl. Add cucumber, chiles, and peanuts and toss to coat. Set aside.
• Make sure squid is as dry as possible, then toss with remaining 1 1/2 tsp. salt. Separate bodies from tentacles.
• Heat 1 Tbsp. oil in a large cast-iron skillet until smoking. Sear half of the tentacles (don't try to do more than half-you don't want to crowd the pan), turning once halfway through, until lightly charred and opaque, 2-3 minutes. Transfer to a plate. Repeat with remaining tentacles, adding more oil if needed. Add a little more oil, then sear half of the bodies, turning once and picking up with tongs so that any liquid that has accumulated inside bodies can pour off into skillet and evaporate, until lightly charred and opaque, 2-3 minutes. Transfer to plate with cooked tentacles. Repeat with remaining bodies. Thinly slice bodies, then transfer squid to bowl with cucumber mixture and toss to coat.
• Arrange salad on a platter and drizzle remaining dressing over. Top with cilantro sprigs. Serve with rice alongside, if using.

CUCUMBER-WATERMELON SALAD

Steps:

• Combine melon and cucumber in a colander set over a medium bowl. Cover with plastic wrap and refrigerate at least 30 minutes and up to 4 hours.
• Transfer melon and cucumber to serving bowl. Whisk lime juice, hoisin sauce, jalapeño and salt in a small bowl and pour over cucumber and melon. Add parsley and toss gently. Add black pepper to taste and additional salt if needed. Sprinkle the salad with pistachios.

SPICY SQUID SALAD WITH CUCUMBER AND CAPERS

Steps:

• Add the squid to a non-metallic bowl with 1 1/2 tablespoons olive oil, the garlic, chile, and toss to coat the squid. Cover the bowl with plastic wrap, and leave it in the refrigerator to marinate for 2 to 3 hours.
• Heat a large frying pan over high heat. Remove the squid from the marinade, and discard the marinade. Add the squid strips, and cook until it is just cooked, about 1 to 2 minutes per side. Take care not to overcook the squid or it will become tough.
• Combine the cucumber, tomatoes, celery, celery leaves and basil in a large bowl.
• In a separate bowl, whisk together the remaining 1 tablespoon olive oil and lemon juice, and season the mixture with the sea salt and black pepper. Set the dressing aside.
• Add the squid to the vegetables and toss well. Pile the salad onto a large platter, garnish with the capers and drizzle with the lemon dressing. Serve the salad immediately.

SPICY SQUID SALAD

Steps:

• Preheat a grill to high.
• Score the squid on a chopping board. Place in a bowl with the roasted chili paste and oil. Mix well. Place on a griddle or barbecue and grill for a few minutes each side until the squid is golden brown. Be careful not to overcook or the squid will be chewy.
• In the meantime, pound the ginger and garlic together in a pestle and mortar. Add the honey, lime, and fish sauce and mix well. Whisk in the sunflower and sesame oil.
• Chop the cucumber, pepper, spring onions and chili peppers and place in a bowl with mixed salad leaves, mint and coriander.
• Finely slice the grilled squid and add to the salad bowl. Pour over the dressing and sprinkle with sesame seeds.

SQUID SALAD WITH CUCUMBER, WATERCRESS, AND CILANTRO

Steps:

• Prepare grill for medium-high heat; oil grate. Toss squid with 1 tablespoon oil in a large bowl; season with salt and pepper.
• Grill squid, turning occasionally, until lightly charred and cooked through, about 4 minutes. Transfer squid to a cutting board and slice bodies into bite-size pieces.
• Toss squid with vinegar and chili oil in a clean large bowl. Add cucumbers, watercress, and cilantro and toss to combine. Taste and adjust seasoning with salt, pepper, and more vinegar and chili oil, if desired.

SQUID SALAD OR OCTOPUS SALAD - JAPANESE STYLE

Steps:

• Wash, pat dry and cut salad leaves into bite-size pieces, then arrange the salad leaves into serving dish. Set aside.
• For the squid/octopus cut the body and legs into 1.5 cm thick then season with salt and pepper.
• Heat the olive oil in a frying pan, add the garlic and fry until you can smell its aroma.
• Add the squid/octopus into the pan with the garlic and cook until done. Squid/octopus' colour will change and it will no longer be transparent, Please NOTE do not overcook as it will becomes tough.
• Remove from heat and place on top of the prepared salad leaves in serving dish.
• Return frying pan to the heat, add the soy sauce, ginger, sugar and mix well with any remaining cooking juices from the squid/octopus, making sure that all the sugar dissolves.
• Pour dressing on top of squid/octopus then sprinkle some chilli powder or shichimi togarashi.
• If there is a lot of dressing you could serve it separately and dinners could help themselves if they wish for more dressing.
• Enjoy.

PLUM SALAD DRESSING

Steps:

• Combine all ingredients in a container with a lid.
• Shake well and allow flavors to blend for at least an hour before serving with salad.

AMAZING ALMOND SALAD DRESSING

Steps:

• Use a blender to blend almonds, water, oil, yeast, aminos, and salt together until smooth.