Sign up for our newsletter Order a copy
Summer 2008

Collections: Fresh Seafood Salads

Printer-friendly versionPrinter-friendly version
Written By
Heather Garvin
Photographs by
Terry Kuzniar

Four easy-to-prepare lunch salads

MENU:
Thai Shrimp Salad
Crunchy Deviled Crab Salad
Green Goddess Salmon Salad
Marinated Seafood with Oregano Vinaigrette

Summer and seafood seem to go hand in hand, particularly here in the Lowcountry where the first days of warm weather begin the season-long exodus to beaches and boats. To satisfy our craving for all things cool and refreshing, we tossed together four inventive salads, each playing up the delicious flavor of chilled seafood with a quick marinade or herbaceous dressing.

Thai Shrimp Salad

Serves
6
Ingredients 
    For the dressing:
  • 1/2 cup rice vinegar
  • 2 Tbs. sugar
  • 2 Tbs. lime juice
  • 1/3 cup plus 1 Tbs. soy sauce
  • 1 tsp. fish sauce
  • 2 garlic cloves, minced
  • 1 Tbs. fresh chopped basil
  • 1 tsp. fresh ground ginger
  • 1/4 tsp. Sriracha (Thai hot sauce)
  • 1/4 cup sesame oil
  • 2 Tbs. canola oil

For the salad:

  • 4 quarts water
  • 1 stalk lemongrass, cut into 1/2-inch sections
  • 1 Tbs. lime juice
  • 1 tsp. salt
  • 1 lb. medium shrimp (21 to 25 per pound), peeled and deveined, tails left intact
  • 2 cups Napa cabbage, shaved thin
  • 1 cup matchstick carrots
  • 3/4 cup packed cilantro leaves
  • 1/2 cup crushed peanuts
  • Lime wedges
Directions 

For the dressing:
Heat the rice vinegar and sugar in a small saucepan over low heat, stirring until sugar dissolves. Remove from heat and whisk in lime juice, soy sauce, fish sauce, garlic, basil, ginger, Sriracha, and oils. Cover and chill. Dressing can be prepared one day in advance.

For the salad:
Bring the water, lemongrass, lime juice, and salt to a simmer over medium heat. Allow broth to simmer for 10 minutes before adding shrimp, then cook for five minutes or until shrimp are opaque. Drain shrimp, discarding lemongrass sections. Toss shrimp with 1/4 cup of prepared dressing. Refrigerate until ready to assemble salad. Shrimp can be prepared up to six hours in advance.

Spread the cabbage over bottom of serving platter. Layer the carrots on top, followed by the cilantro leaves, and then shrimp. Pour the remaining dressing evenly over salad. Top with crushed peanuts. Garnish with lime wedges.

Crunchy Deviled Crab Salad

Serves
6
Ingredients 
  • 3/4 cup mayonnaise
  • 1 cup sour cream
  • 2 Tbs. whole grain mustard
  • Juice of 1 lemon
  • 1/2 cup red bell pepper, finely diced
  • 1/4 cup sweet onion, finely diced
  • 1/4 cup celery, finely diced
  • 1/2 tsp. dried tarragon
  • 1/2 tsp. salt
  • 1/4 tsp. white pepper
  • 1 lb. jumbo lump crabmeat, picked over for shells
Directions 

Combine all ingredients except for the crab in a medium bowl. Gently fold in the crab, taking care not to break up the lumps. Crab salad can be made up to eight hours in advance.

Green Goddess Salmon Salad

Serves
4
Ingredients 
    For the dressing:
  • 1 ½ cups mayonnaise
  • 1 cup sour cream
  • 1 large garlic clove
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh chives
  • 1 Tbs. chopped fresh dill
  • 1 Tbs. chopped fresh tarragon
  • 1/4 cup chopped green onions (white and pale green parts)
  • 1/2 tsp. anchovy paste
  • 1 Tbs. rice vinegar
        • For the salad:
      • 1 lb. salmon fillet
      • 1 ½ Tbs. olive oil
      • 1/2 tsp. salt, or more to taste
      • Pepper to taste
      • 3 quarts water
      • 1 cup French green beans, trimmed
      • 1 small cucumber, halved, seeded, and diced
      • 1/2 cup chopped red onion
      • 2 hard-boiled eggs, chopped
Directions 

For the dressing:
Combine the mayonnaise and sour cream in a small bowl. Finely chop the garlic in a food processor. Add herbs, onions, anchovy paste, and vinegar, blending until smooth. Transfer the ground herb mixture to the bowl, stirring until well-combined. Sauce can be made one day in advance.

For the salad:
Preheat oven to 350ºF. Place salmon on a greased baking sheet, skin side down. Drizzle the fish with olive oil and sprinkle with salt and pepper to taste. Bake for about 13 minutes for medium-well, or until desired temperature. Remove from oven and let cool. Meanwhile, bring water and 1/2 teaspoon salt to a boil. Add green beans and cook until tender, about four minutes. Drain and rinse with cold water.

Remove skin from salmon. Loosely break up salmon fillet in a medium bowl. Stir in green beans, cucumber, red onion, and egg. Fold in dressing and chill until serving.

Marinated Seafood with Oregano Vinaigrette

Serves
6
Ingredients 
    For the dressing:
  • 3 Tbs. fresh chopped oregano
  • 1 garlic clove
  • 1 small shallot, chopped
  • 1/4 cup freshly squeezed orange juice
  • 2 Tbs. freshly squeezed lemon juice
  • 2 Tbs. white wine vinegar
  • 1/2 tsp. salt
  • Freshly ground black pepper to taste
  • 3/4 cup olive oil
    For the salad:
  • 6 quarts water
  • 1 bay leaf
  • 1 lemon, cut into thin slices
  • 1/2 tsp. salt
  • 8 large sea scallops, halved horizontally
  • 1/2 lb. calamari, bodies cut into thin rings, tentacles (if any) left whole
  • 1/3 cup dry white wine
  • 1 lb. mussels, scrubbed well and beards removed
  • 1 fennel bulb, top removed
  • 1 (7 oz.) jar hearts of palm, drained and quartered
  • 1/2 cup grape tomatoes, halved
  • 1/4 cup sliced black olives
  • Freshly ground black pepper
  • Fresh parsley, chopped
  • 6 lemon wedges
Directions 

For the dressing:
Pulse everything except the olive oil in a food processor until finely chopped. With the machine running, pour in the olive oil in a slow stream until fully combined. Set aside.

For the salad:
Heat the water, bay leaf, lemon slices, and salt in a large pot over medium heat. When water reaches a simmer, drop in scallops and poach for one minute. Add calamari to pot and cook for an additional 30 seconds. Do not overcook. Drain immediately and rinse with cold water. Discard the bay leaf and lemon slices. Transfer to large serving bowl and refrigerate covered until ready to assemble salad.

To prepare the mussels, heat the white wine in a large saucepan over medium-high heat. Add mussels to pan, cover tightly, and cook for no longer than six minutes, checking often. Cook until mussels are open wide, discarding any cracked or unopened ones when done. Add mussels to bowl with other seafood.

Remove core from fennel bulb and slice lengthwise into thin strips. Add fennel slices to the bowl of seafood along with hearts of palm, tomatoes, and olives. Pour vinaigrette over and gently toss the salad to combine. Refrigerate, covered, for two to six hours. Sprinkle with freshly ground pepper and garnish with parsley and lemon wedges before serving.