Mixed Seafood Salad

Photo: Marcus Nilsson; Styling: Philippa Brathwaite

Use any sustainable seafoods that look fresh. The key to squid is cooking it just until done. Any longer can cause it to turn rubbery.

Yield: 4 servings (serving size: about 2 cups)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 50 Minutes
Total: 2 Hours, 50 Minutes

Nutritional Information

Amount per serving
  • Calories: 339
  • Fat: 11.2g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 5.6g
  • Polyunsaturated fat: 2.1g
  • Protein: 44.4g
  • Carbohydrate: 14.5g
  • Fiber: 4.7g
  • Cholesterol: 283mg
  • Iron: 6.7mg
  • Sodium: 683mg
  • Calcium: 192mg

Ingredients

  • 1 1/2 cups water
  • 6 tablespoons fresh lemon juice (about 2 lemons), divided
  • 1 1/2 pounds mussels, scrubbed and debearded
  • 1/2 pound peeled and deveined sustainable shrimp, such as pink
  • 1/2 pound cleaned skinless squid
  • 1 (1 1/4-pound) wild American lobster
  • 1/8 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 cups fresh cilantro leaves
  • 1 cup thinly sliced radicchio
  • 1 1/2 cups thinly sliced celery
  • 1 cup thinly sliced red onion
  • 1/4 teaspoon crushed red pepper
  • 1 head frisée, torn

Preparation

  1. 1. Bring 1 1/2 cups water and 3 tablespoons juice to a boil in a Dutch oven. Add mussels; cover and cook for 2 minutes or until shells open. Remove mussels from pan with a slotted spoon; discard any unopened shells. Cool. Remove meat from the mussels; discard shells. Place mussels in a large bowl.
  2. 2. Add shrimp to boiling liquid in pan; cook 2 minutes or until done. Remove shrimp from pan with a slotted spoon, and add to mussels. Cut squid crosswise into 1/4-inch rings, and leave tentacles whole. Add squid to boiling liquid in pan; cook for 1 minute. Remove the squid from pan with a slotted spoon. Cool; add squid to mussels mixture. Add lobster to pan, and cover, reduce heat, and simmer for 8 minutes. Remove lobster from pan, reserving 1 tablespoon cooking liquid; cool lobster. Remove meat from lobster tail and claws; coarsely chop. Add lobster, salt, and black pepper to mussels mixture.
  3. 3. Combine the remaining 3 tablespoons juice, reserved cooking liquid, and olive oil in a bowl, stirring with a whisk. Drizzle lemon mixture over seafood mixture; toss gently to coat. Cover and marinate in refrigerator for 1 1/2 hours. Add cilantro and remaining ingredients to seafood mixture, and toss gently.
  4. Sustainable Choice: What About Gulf Shrimp? According to Monterey Bay Aquarium Seafood Watch, Gulf shrimp are considered a good alternative. Post oil spill, the U.S. government says they've tested safe to eat.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Mixed Seafood Salad Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy