Recipe

Seafood Salad With Cilantro Dressing Recipe

Add Step-by-Step Photos	Lunasea / All my dishes 4 months, 2 weeks ago Veracruz-style mixed seafood is the centerpiece of a festive meal that's rounded out with rice and vegetables. To present it as pictured, mound the seafood salad over the Mexican Rice - http://www.grouprecipes.com/43074/mexican-rice.html and surround... More Prep:60m Cook:15m Servings:8	Lunasea
	salmon scallops mussels clams oliveoil limejuice limezest honey chipotle cilantro cumin serrano garlic whitewinevinegar

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Ingredients

4 tablespoons olive oil, divided

2 tablespoons fresh lime juice

2 tablespoons grated lime peel

1 1/2 tablespoons honey

1/2 teaspoon salt

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

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

18 large sea scallops

2 dozen mussels, scrubbed, debearded

2 dozen Manila (small) clams, scrubbed

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

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

1 cup olive oil

5 tablespoons white wine vinegar

2 garlic cloves, peeled

1 teaspoon ground cumin

1 teaspoon minced seeded serrano chile

Directions

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.

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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.

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Make Cilantro Dressing:

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

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

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Comments

bluewaterandsand 4 months, 2 weeks ago said:
I like this recipe, it sounds delicious!

ern 4 months, 2 weeks ago said:
Looks delicious!

grandmommy 4 months, 2 weeks ago said:
I could just eat the marinade! Great flavors. I love but can't eat mussels and clams. I will have to make substitutions for that. Can't wait. Thanks and here's my 5.

gingerlea 4 months, 2 weeks ago said:
Got my 5

theiris 4 months, 2 weeks ago said:
Love the sounds of this! Cilantro, lime and seafood
yumm! Thanks Lunasea, Mare

sparow64 4 months, 2 weeks ago said:
Love it! Saved all 3 recipes to put together. Thanks for sharing.

trigger 3 weeks ago said:
Rice and seafood are one of my favs Vickie
call me the next time you make this delicious meal.I love Veracruz-style mixed seafood.
I will bring the wine.
Michael

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