Seafood Chopped Salad
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Frank P. Melodia
This citrusy marinated seafood salad sits atop a refreshing mix of fresh cilantro, frisée lettuce, and tropical fruit. The seafood can be made up to two days ahead and refrigerated.
Ingredients
1/2 lb. very fresh peeled small shrimp
1/2 lb. fresh skinless salmon
1/2 lb. red snapper fillet
1/2 c. fresh lemon juice
1/2 c. fresh lime juice
1 tsp. grated orange zest
1/4 c. orange juice
1/4 c. rice vinegar
1 tbsp. sugar
1 tsp. sea salt or kosher salt
1 orange bell pepper
1/2 c. diced red onion
1 large green or yellow Scotch bonnet chile
Instructions
Seafood: Bring a saucepan of lightly salted water to a boil; add shrimp and remove pan from heat. Let stand 30 seconds, until slightly firm yet still raw in center; drain and refresh under cold water. Place in a large glass bowl; add remaining ingredients and toss. Cover surface with plastic wrap; place a small, heavy plate on top to keep mixture submerged. Refrigerate overnight, stirring a few times, until seafood is "cooked" and opaque throughout.
Salad: Drain seafood, reserving 3 tablespoons of the marinade, and toss with cilantro. Whisk together reserved marinade and oil in a large bowl; add remaining ingredients and toss to combine. Top with seafood.
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