Seafood Salad With Cilantro Dressing |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Veracruz-style mixed seafood is the centerpiece of a festive meal that's rounded out with rice and vegetables. To present it as pictured, mound the seafood salad over the Mexican Rice - Mexican Rice and surround with the Tricolor Vegetable Sauté - Tricolor Vegetable Saute With Cumin Seeds And Oregano . Read more . A piquant dressing is drizzled over the seafood and mixed into the rice. Enjoy. Recipe adapted from Bon Appétit. Ingredients:
4 tablespoons olive oil, divided |
2 tablespoons fresh lime juice |
2 tablespoons grated lime peel |
1 1/2 tablespoons honey |
1/2 teaspoon salt |
1/4 teaspoon (generous) ground chipotle chile pepper |
1 1 1/2-pound skinless salmon fillet, cut into 1 1/4-inch cubes |
18 large sea scallops |
2 dozen mussels, scrubbed, debearded |
2 dozen manila (small) clams, scrubbed |
cilantro dressing: (this recipe yields enough dressing for both the seafood salad and the rice.) |
1 1/4 cups (packed) coarsely chopped fresh cilantro |
1 cup olive oil |
5 tablespoons white wine vinegar |
2 garlic cloves, peeled |
1 teaspoon ground cumin |
1 teaspoon minced seeded serrano chile |
Directions:
1. Whisk 2 tablespoons oil and next 5 ingredients in small bowl.
2. Arrange salmon and scallops on separate sides in 13x9x2-inch glass baking dish.
3. Pour marinade over and toss to coat, keeping fish and scallops apart.
4. Let marinate at room temperature at least 30 minutes and up to 1 hour, turning occasionally.
5. Drain separately, reserving marinade.
6. ~~~~
7. Heat remaining 2 tablespoons oil in large nonstick skillet over medium-high heat.
8. Sprinkle salmon and scallops with salt and pepper.
9. Add salmon to skillet; sauté until just opaque in center, about 3 minutes. Using slotted spoon, transfer salmon to platter.
10. Add scallops to skillet; sauté until just opaque in center, about 1 1/2 minutes per side. Transfer to platter with salmon.
11. Pour reserved marinade into skillet; add mussels and clams.
12. Cover and cook over high heat until mussels and clams open, about 3 minutes (discard any that do not open). Using slotted spoon, transfer mussels and clams to platter with salmon and scallops; cool to room temperature.
13. Drizzle seafood with some Cilantro Dressing.
14. ~~~~
15. Make Cilantro Dressing:
16. Combine all ingredients in processor. Blend until almost smooth. Season dressing with salt and pepper.
17. (NOTE: Can be made 1 day ahead. Cover; chill. Bring to room temperature; rewhisk before using.)
|
|