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Seafood Salad With Cilantro Dressing Recipe

  • 8servings
  • 15minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B9, C
MineralsCopper, Natrium, Fluorine, Manganese, Calcium, Iron, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 tablespoons olive oil , divided

  2. 2 tablespoons fresh lime juice

  3. 2 tablespoons grated lime peel

  4. 1 1/2 tablespoons honey

  5. 1/2 teaspoon salt

  6. 1/4 teaspoon (generous) ground chipotle chile pepper*

  7. 1 1 1/2-pound skinless salmon fillet , cut into 1 1/4-inch cubes

  8. 18 large sea scallops

  9. 2 dozen mussels , scrubbed, debearded

  10. 2 dozen Manila (small) clams , scrubbed

  11. cilantro Dressing: (This recipe yields enough dressing for both the seafood salad and the rice .)

  12. 1 1/4 cups (packed) coarsely chopped fresh cilantro

  13. 1 cup olive oil

  14. 5 tablespoons white wine vinegar

  15. 2 garlic cloves , peeled

  16. 1 teaspoon ground cumin

  17. 1 teaspoon minced seeded serrano chile

Instructions Jump to Ingredients ↑

  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. Heat remaining 2 tablespoons oil in large nonstick skillet over medium-high heat.

  7. Sprinkle salmon and scallops with salt and pepper.

  8. Add salmon to skillet; sauté until just opaque in center, about 3 minutes. Using slotted spoon, transfer salmon to platter.

  9. Add scallops to skillet; sauté until just opaque in center, about 1 1/2 minutes per side. Transfer to platter with salmon.

  10. Pour reserved marinade into skillet; add mussels and clams.

  11. 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.

  12. Drizzle seafood with some Cilantro Dressing. ~~

  13. Make Cilantro Dressing:

  14. Combine all ingredients in processor. Blend until almost smooth. Season dressing with salt and pepper.

  15. (NOTE: Can be made 1 day ahead. Cover; chill. Bring to room temperature; rewhisk before using.)

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