Seafood Salad with Fish and Seafood

Fish 597 Last Update: Mar 18, 2021 Created: Feb 23, 2021 0 0 0
Seafood Salad with Fish and Seafood
  • Serves: 8 People
  • Prepare Time: 35 mins
  • Cooking Time: 35 mins
  • Calories: -
  • Difficulty: Easy
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Serve the salad with lemon and dressing.

Ingredients

Directions

  1. For the dressing, mix all ingredients until smooth. Peel the shrimp from the shell (leave the tails). Cut the back lengthwise, remove the intestinal vein.
  2. Remove the thin transparent film from the outside and inside of the squid by prying it off with your fingers. Check for a chitinous plate inside. Slice the squid into thin rings.
  3. Remove the skin from the fillets of catfish and salmon, cut into slices 1 cm thick. Salt and pepper all the fish, squid, and shrimp.
  4. Cut the lemon into wedges. Cut the cucumbers into thin circles. Mix cucumbers with lettuce and 2 tbsp. l. refueling (it is better to do it by hand). Divide the salad mixture into the bowls. Place the rest of the dressing in bowls.
  5. Preheat oven and grill to 220 ° C. Line a baking sheet with parchment, brush with olive oil and arrange the seafood in a single layer. Place directly under the grill for 2 minutes, no more! Use a spatula to gently place the fish and squid on the plates. Turn the shrimp over and return under the grill for 2 minutes, place on the salad. Serve with lemon and dressing.

Seafood Salad with Fish and Seafood



  • Serves: 8 People
  • Prepare Time: 35 mins
  • Cooking Time: 35 mins
  • Calories: -
  • Difficulty: Easy

Serve the salad with lemon and dressing.

Ingredients

Directions

  1. For the dressing, mix all ingredients until smooth. Peel the shrimp from the shell (leave the tails). Cut the back lengthwise, remove the intestinal vein.
  2. Remove the thin transparent film from the outside and inside of the squid by prying it off with your fingers. Check for a chitinous plate inside. Slice the squid into thin rings.
  3. Remove the skin from the fillets of catfish and salmon, cut into slices 1 cm thick. Salt and pepper all the fish, squid, and shrimp.
  4. Cut the lemon into wedges. Cut the cucumbers into thin circles. Mix cucumbers with lettuce and 2 tbsp. l. refueling (it is better to do it by hand). Divide the salad mixture into the bowls. Place the rest of the dressing in bowls.
  5. Preheat oven and grill to 220 ° C. Line a baking sheet with parchment, brush with olive oil and arrange the seafood in a single layer. Place directly under the grill for 2 minutes, no more! Use a spatula to gently place the fish and squid on the plates. Turn the shrimp over and return under the grill for 2 minutes, place on the salad. Serve with lemon and dressing.

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