Grilled Seafood Salad with Thai Basil Salsa Verde

Name: Grilled Seafood Salad with Thai Basil Salsa Verde
Prep time: 25 min
Cook time: 8 min
Total time: 33 min
Yield: 4 serving(s)
Ingredients: 1 cup (30 g) Thai basil leaves; 1 cup (30 g) cilantro leaves; 1/4 cup (60 ml) vegetable oil; 3 tbsp (45 ml) lime juice; 2 tbsp (30 ml) water; 1 green onion, cut into chunks; 2 lb (900 g) mussels, cleaned; 1/2 lb (225 g) medium shrimp (31–40), peeled and deveined; 4 small calamari, cleaned; 1 tbsp (15 ml) vegetable oil; 1 tbsp (15 ml) lime juice; 2 tsp (10 ml) fish sauce (nuoc-mam); 2 tsp turmeric; 1 fennel bulb, thinly sliced on a mandoline; 2 cups (400 g) new potatoes, cooked; 2 green onions, sliced; 1 tomato, cut into wedges; Thai basil leaves

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Preparation 25 min
Cooking 8 min
Servings 4

We laid down the beat with grilled calamari, shrimp and mussels marinated with a dash of fish sauce, a sprinkle of turmeric and a generous squeeze of lime. Topped with a zesty, herby salsa verde, crisp, thinly sliced fennel, tomato wedges and baby potatoes, it’ll carry you to a breezy beachside with every bite.

Featured in RICARDO Magazine SUMMER 2018 (p. 65)

Sans noix
Sans lactose
Sans gluten
Sans produits laitiers
Sans oeufs

Ingredients

Salsa Verde
- 1 cup (30 g) Thai basil leaves
- 1 cup (30 g) cilantro leaves
- 1/4 cup (60 ml) vegetable oil
- 3 tbsp (45 ml) lime juice
- 2 tbsp (30 ml) water
- 1 green onion, cut into chunks
Seafood and Vegetables
- 2 lb (900 g) mussels, cleaned
- 1/2 lb (225 g) medium shrimp (31–40), peeled and deveined
- 4 small calamari, cleaned
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 ml) lime juice
- 2 tsp (10 ml) fish sauce (nuoc-mam)
- 2 tsp turmeric
- 1 fennel bulb, thinly sliced on a mandoline
- 2 cups (400 g) new potatoes, cooked
- 2 green onions, sliced
- 1 tomato, cut into wedges
- Thai basil leaves

Preparation

Salsa Verde
- In a food processor, purée all the ingredients. Set aside.
Seafood and Vegetables
- Preheat the grill, setting the burners to high. Oil the grate.
- In a large bowl, combine the mussels, shrimp, calamari, oil, lime juice, fish sauce and turmeric, mixing well. Season with salt and pepper.
- Place the mussels directly on the grill. Close the lid and grill 3 to 5 minutes, or until all the mussels have opened. Discard the unopened ones. Place the mussels in a bowl and remove the shells, reserving a few for serving, if desired. Set aside.
- Grill the shrimp and calamari 2 to 3 minutes on each side or until they are cooked through and golden. On a work surface, cut the calamari into 1/2-inch (1 cm) rounds. Set aside.
- Place the fennel in a bowl. Oil lightly and season with salt and pepper.
- Arrange the seafood and vegetables on serving plates. Drizzle with the salsa verde and garnish with Thai basil leaves.

Grilled Seafood Salad with Thai Basil Salsa Verde

Categories

Ingredients

Salsa Verde

Seafood and Vegetables

Preparation

Salsa Verde

Seafood and Vegetables

Personal Note