Thai Style Seafood Salad With Herbs Recipes

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THAI BEEF SALAD WITH FRESH HERBS



Thai Beef Salad With Fresh Herbs image

This low-calorie salad gives you half your daily servings of fruits and vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 35m

Number Of Ingredients 11

2 tablespoons soy sauce
2 teaspoons fish sauce
2 teaspoons sugar
12 ounces flank steak
2 heads Bibb lettuce, torn into bite-size pieces
1 cucumber, peeled, seeded, and sliced 1/4 inch thick
1 cup cherry tomatoes, halved
2 carrots, shaved with a vegetable peeler
1/4 cup packed fresh mint leaves
1/4 cup packed basil leaves
Ginger-Lime Dressing

Steps:

  • In a 9-by-13-inch glass baking dish, combine soy sauce, fish sauce, and sugar, Add steak, turning to coat, and marinate at room temperature 15 minutes (or in refrigerator, overnight).
  • Heat a large cast-iron skillet over high. Remove steak from dish and reserve marinade. Add steak to skillet, reduce heat to medium-high, and cook, until dark brown, 3 to 5 minutes per side for medium-rare, flipping once. Add reserved marinade to skillet and cook 15 seconds. Turn steak to coat in syrupy marinade. Transfer steak to a cutting board and let rest 5 minutes. Slice thinly against the grain.
  • In a large bowl, toss together lettuce, cucumber, tomatoes, carrots, mint, and basil. Add dressing and steak and toss to combine. Serve immediately.

THAI-STYLE SPROUTED RICE AND HERB SALAD



Thai-Style Sprouted Rice and Herb Salad image

This is inspired by a recipe in "Seductions of Rice," by Naomi Duguid and Jeffrey Alford. The traditional dressing is made with four times as much fish sauce, which I've revised here to keep the sodium levels more manageable. I find any amount of fish sauce makes a dish hard to resist.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, salads and dressings

Time 10m

Yield Serves six to eight

Number Of Ingredients 20

4 cups cooked sprouted brown rice
2 tablespoons fresh lime juice
1 1/2 cups tightly packed, coarsely chopped watercress leaves, baby spinach, arugula or a mix
1 1/2 cups edamame
1 sweet red bell pepper, cut in thin 2-inch-long strips
2 tablespoons finely chopped mint
1/4 cup tightly packed fresh Asian or sweet basil leaves, or tarragon, coarsely chopped
1 cup loosely packed chopped cilantro
1 shallot, cut in thin rings, soaked for five minutes in cold water, drained and rinsed; or 1/4 cup finely sliced scallion optional
1 teaspoon finely minced lemon grass from the tender inner part of the stalk
1 bird or serrano chili, minced
Leaf lettuce for serving
2 tablespoons Thai fish sauce
1/3 cup water
1 teaspoon brown sugar, turbinado sugar or dark agave nectar
1/2 teaspoon minced lemon grass, from the tender inner part of the stalk
1 garlic clove, minced
1/4 to 1/2 teaspoon crumbled dried red chili
2 tablespoons canola oil
3 tablespoons fresh lime juice

Steps:

  • Combine all of the salad ingredients in a large bowl.
  • Combine the fish sauce and water in a small saucepan. Add the sugar, lemon grass, garlic and chili flakes, and bring to a boil. Lower the heat, and simmer for five minutes, stirring occasionally. Make sure the liquid does not boil down. Transfer to a bowl or measuring cup, and whisk in the canola oil and lime juice. Toss with the salad.
  • Line a platter with lettuce leaves, top with the salad and serve.

Nutrition Facts : @context http, Calories 179, UnsaturatedFat 4 grams, Carbohydrate 28 grams, Fat 5 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 359 milligrams, Sugar 2 grams, TransFat 0 grams

THAI-STYLE SEAFOOD SALAD WITH HERBS



Thai-Style Seafood Salad with Herbs image

The seafood is cooked in lime juice and fish sauce, making this oil-free salad perfect for a low-fat lunch.

Yield Makes 8 Appetizer or 4 Main-Course Servings

Number Of Ingredients 10

1 stalk lemongrass or 1 tablespoon grated lemon peel
14 ounces cleaned uncooked squid, tentacles reserved, bodies cut into 1/2-inch-thick rings
8 ounces uncooked large shrimp, peeled, deveined
3 tablespoons fresh lime juice
2 tablespoons fish sauce (nam pla)
1/2 teaspoon dried crushed red pepper
1/2 cup minced shallots
3 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh cilantro
8 crisp lettuce leaves

Steps:

  • Discard all but bottom 4 inches of lemongrass stalk. Peel off outer layers from stalk; discard. Thinly slice lemongrass.
  • Combine squid tentacles and bodies, shrimp, lime juice, fish sauce, crushed red pepper and lemongrass in heavy large skillet. Saut over medium-high heat until squid and shrimp are just opaque, about 3 minutes. Transfer seafood mixture to medium bowl. Cool completely. Add shallots, tarragon and cilantro to seafood mixture. Season to taste with salt and pepper. Chill until cold, at least 45 minutes or up to 2 hours.
  • Arrange lettuce leaves on platter. Using slotted spoon, divide squid mixture among lettuce leaves. Spoon some of juices over each salad and serve.

SPICY THAI SEAFOOD SALAD



Spicy Thai Seafood Salad image

Provided by Moira Hodgson

Categories     dinner, easy, lunch, quick, salads and dressings

Time 25m

Yield 4 servings

Number Of Ingredients 14

3 cloves garlic, green part removed
2 green chilies
1 bunch coriander
1 teaspoon sugar
3 tablespoons Thai fish sauce
1/2 cup fresh lime juice
4 cups water
1/2 pound medium shrimps, peeled
1/2 pound white fish fillets, like sea bass or monkfish, cut in 1/2-inch pieces
1/2 pound bay scallops, or sea scallops halved
Coarse salt and freshly ground pepper to taste
3 scallions, sliced
1 red chili
Coriander leaves to garnish

Steps:

  • Combine garlic, green chilies, coriander, sugar, fish sauce and one-fourth cup lime juice in blender's bowl. Puree.
  • Bring water to boil in a saucepan with one-fourth teaspoon salt and remaining lime juice. Poach seafood two to three minutes, or until cooked. Drain and toss in a bowl with the coriander dressing. Add pepper, scallions and red chili. Garnish with coriander leaves and serve warm or at room temperature.

Nutrition Facts : @context http, Calories 196, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 3 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 1 gram, Sodium 1659 milligrams, Sugar 4 grams, TransFat 0 grams

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