Salads with Seafood

Salmon & Spinach Pecan Salad

Add some nice omega fat, protein richness and a splurge of other nutrients with this delicious salmon and spinach salad. This salad can keep you up and running for hours and best of all the combination of ingredients are a surprising delight.

Yields: 4 servings

Ingredients:

10 ounces baby spinach
Coarse salt and ground pepper
½ cup of seedless (halved) green grapes
1/4 cup pecans
3/4 cup crumbled fresh goat cheese (3 ounces)
4 skinless salmon fillets, (4-6 ounces each)
For the Peach sauce:
3 tablespoons fresh lime juice
1/4 teaspoon salt
2 peaches peeled and sliced
2 tablespoons honey
1/2 teaspoon ground cumin
1 tablespoon olive oil

Method of Preparation:

1.  Place the broiler rack about 4 inches away from heat and preheat broiler.
2. Season the salmon with some salt and pepper place it on a baking sheet
3.  Broil the salmon for around 7 to 9 minutes without turning it over. Remove from heat and chill.
4. Once the salmon has chilled flake it.
5. Make the peach sauce using a blender and blend all the ingredients for the peach sauce until smooth.
6.  Place the baby spinach and green grapes in a nice serving platter or salad tray.
7.  Nicely spread the salmon, then the goat cheese and pecans over the spinach and green grapes.
8. Drizzle the peach sauce over the salmon salad and serve.

Herby Zesty Tuna Salad

At some point after a variety of creative lunches or tying new menus, a craving for a familiar lunch/ comfort food surges and perhaps one thing comes to mind—tuna salad! If you haven’t had tuna salad in a while here is a lovely recipe to try its simple and quick to make but it turns out perfectly.
Yields: 3 to 4 serves

Ingredients:

2 tablespoons minced celery
1 tablespoons of dill relish
1 teaspoon minced flat-leaf parsley
¼ cup high quality mayonnaise
1 tablespoon whole-grain mustard or 1 teaspoon of Dijon mustard
Freshly ground black pepper
Freshly squeezed lemon juice
Lemon zest

2 tablespoons minced red onion, (may soak in cold water for 5 minutes and then drain if you want to lessen the onion taste)
Two 6-ounce cans of good quality tuna (drained and preferably packed in water)

Method of Preparation:

1. Break up the tuna with a fork and place in a salad bowl.
2.  Add in the parsley leaves, onion, celery, and dill relish, squeeze the lemon juice over it and mix with fork.
3. Take a small bowl and mix the mayonnaise with the mustard and add it to the tuna salad.
4. Grate the lemon zest, season with a little pepper and serve. 

Natural Lobster Salad

Treat your self to a simple but great tasting lobster salad. This salad offers a crunchy and lemony taste
that combines well with the lobster; best of all the lobster's natural taste and sweetness will not be
masked or over powered by mayonnaise or some other sauce. This is just one of the simple natural
sea food salads you want to enjoy every once in a while.
Yields: 2-4 servings

Ingredients:

Two 1 1/2-pound lobsters
Salt
1/2 cup peas
2 1/2 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
1 tablespoon coarsely chopped basil
1/2 cup thinly sliced celery
Freshly ground white pepper
1 teaspoon finely grated lemon zest
1 small lettuce

Method of Preparation:

1.  Put a large pot of salted water to boil. When it is boiling carefully add in the lobsters.
2.  Cover the pot, turn the heat to high and cook for about 7 to 9 minutes until the lobsters are bright red.
3. Remove the lobsters from the pot by using tongs, transfer them to a bowl set aside and allow them to chill.
4. Once the lobsters are cool enough to handle, remove the meat from the lobsters by cracking the knuckles and claws. (If the claws have rubber bands remove bands first)
5.  Use a scissors to slit open the shells of the tail to remove the meat from there as well. Make sure you get rid of the dark intestinal veins from the lobsters’ tails.
6. Now slice the lobster meat into pieces that are bout ½ of an inch thick.
7. Use a small saucepan and boil some water to cook the peas. Cook them for about 2 minutes until they are tender then drain them well.
8. Thinly slice the shallot and set aside
9. Use a large bowl to mix the lemon juice, olive oil, celery, sliced shallot and lemon zest once mixed add in the peas and lobster season with the white pepper and salt; toss to
   combine everything well.
10. Wash drain and shred the lettuce on to a nice serving platter and then pour the lobster mixover the bed of lettuce and serve.

Seafood Recipes

 3 Quick-and-Easy Shrimp Salads