Summer seafood salad

Summer seems to be coming to a slow down and in an effort to make the most of it, im eating as much Summer and I can right now! Salads, BBQ when I can and so many berries Im surprised I havent become a strawberry! My recent change of career has led me into the fishing industry and as a result, I have become increasingly interested in cooking with fish and seafood.

Probably my favourite fish!

Ive also invested in a number of good cookbooks recently. Ive been playing with some of the recipes to make themhealthier. I will be sending some of them your way in the next few weeks and this is the first. This comes from Irish chef Martin Shanahan and his new cooking series Surf n’Turf. He runs one of the best fish restaurants in Ireland. Ive adapted this already healthy recipe to make it even lighter and tastier! This is son easy but can be really impressive

Seafood Salad

Adapted from “Surf n’Turf” by Martin Shanahan and Paul Flynn

Serves 4, 4pp per serving

For the dressing:

  • 2 roasted red peppers
  • 100g extra light mayonnaise
  • 100g low fat yoghurt
  • 50g half fat creme fraiche
  • 100ml wine vinegar
  • salt and pepper

For the salad:

  • Mixed salad leaves – I used rocket and a mixed salad bag for a nice peppery taste!
  • Other salad ingredients – I like the freshness of cucumber in this and some radish but its totally up to your own tastes.
  • 500g Fish of your choice – I used a strong flavour such as salmon (200g) as well as a simple white fish such as pollack or whiting (200g) I also used 100g of prawns. If you were feeling luxurious, you could eve use Lobster!
  1. Start by making the dressing. Its very easy if you have a mini food processer or a hand blender. Literally pop everything into the processor or a bowl and whizz for a few minutes until you have a runny sauce consistancy. Taste and season accordingly.
  2. Cut the fish into small bite size pieces. This is so the fish will cook quickly.
  3. Next, prepare the salad in a bowl. I like to toss it all in a tiny splash of lemon juice just so every leaf has a flavour.
  4. Heat a large frying pan on a moderate heat. Spray with a small amount of oil to prevent it sticking. Pop in the fish and stir fry for 2 to 3 minutes, until it becomes opaque. Its important not to over cook the fish as this will really effect the taste of the salad.
  5. Assembly time: I like to dress the salad well and then top with the fish. If you toss the fish into the salad, it tend to fall to the bottom. Its nice to have some crusty bread with this to soak up extra dressing.

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