Seafood Salad With Cilantro Dressing
Total time: 45 minutes
Yields: 8 servings
Author: Epicurious
Source: https://www.epicurious.com/recipes/food/views/seafood-salad-with-cilantro-dressing-109783
Ingredients
- 4 tablespoons olive oil
- 2 tablespoons lime juice
- 2 tablespoons lime peel
- 1.5 tablespoons honey
- 0.5 teaspoon salt
- 0.25 teaspoon chipotle chile pepper
- 1.5 pounds skinless salmon fillet
- 18 sea scallops
- 24 mussels
- 24 Manila clams
Instructions
Whisk 2 tablespoons oil and next 5 ingredients in small bowl.
Arrange salmon and scallops on separate sides in 13x9x2-inch glass baking dish. Pour marinade over and toss to coat, keeping fish and scallops apart.
Let marinate at room temperature at least 30 minutes and up to 1 hour, turning occasionally.
Drain separately, reserving marinade.
Heat remaining 2 tablespoons oil in large nonstick skillet over medium-high heat.
Sprinkle salmon and scallops with salt and pepper.
Add salmon to skillet; sauté until just opaque in center, about 3 minutes.
Using slotted spoon, transfer salmon to platter.
Add scallops to skillet; sauté until just opaque in center, about 1 1/2 minutes per side.
Transfer to platter with salmon.
Pour reserved marinade into skillet; add mussels and clams.
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.
Drizzle seafood with some Cilantro Dressing.
Whisk 2 tablespoons oil and next 5 ingredients in small bowl.
Arrange salmon and scallops on separate sides in 13x9x2-inch glass baking dish. Pour marinade over and toss to coat, keeping fish and scallops apart.
Let marinate at room temperature at least 30 minutes and up to 1 hour, turning occasionally.
Drain separately, reserving marinade.
Heat remaining 2 tablespoons oil in large nonstick skillet over medium-high heat.
Sprinkle salmon and scallops with salt and pepper.
Add salmon to skillet; sauté until just opaque in center, about 3 minutes.
Using slotted spoon, transfer salmon to platter.
Add scallops to skillet; sauté until just opaque in center, about 1 1/2 minutes per side.
Transfer to platter with salmon.
Pour reserved marinade into skillet; add mussels and clams.
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.
Drizzle seafood with some Cilantro Dressing.
Notes
Ground chipotle chile pepper is sold in the spice section of most supermarkets.
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