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Delicious and refreshing salads are seen across the United States, where the colors standout and the flavors are bold. Elevating a salad with Korean inspired ingredients puts a beautiful fusion on the dish, with the same colors and flavors we all love!
By pairing these lovely Korean ingredients, fresh seafood, and colorful vegetables, my Seafood Salad Medley comes to life. This beautiful recipe is healthy on the heart, and will leave anyone satisfied after cooking it.
Ingredients
- Ingredients:
- 2 dozen shrimps, peeled and deveined
- 1 dozen clams, cleaned and rinsed
- 6-8 mussels, rinsed
- 1 whole squid, cleaned and patted dry
- 1 cup dried seaweed
- 1-2 small red radish
- 1 ounce radish sprouts
- 1 stalk green onion
- ¼ cup freshly chopped parsley
- Salad dressing:
- ¾ Tbsp gochujang paste, 1 tsp vinegar, 1 tsp sesame seeds, 1 Tbsp dry sack sherry or cooking wine, 2 Tbsp balsamic vinaigrette, 1 tsp sugar, 1 Tbsp freshly minced ginger and 1 Tbsp dried basil
Instructions
Seafood Salad Medley
Directions:
-
- Hydrate the seaweed in a bowl of water for 30 minutes, then rinse and squeeze the water out
- Boil 8 cups of water in a pot and prepare a large bowl with ice
- Score the inner-side of the squid criss-cross with a knife and cut into smaller strips
- When it comes to a boil, put the shrimps onto a strainer and blanch the in the boiling water for about a minute
- Remove and add the shrimps onto the bed of ice to cool
- Repeat the same with the squid
- Add the clams in the boiling water and when they open up, add the mussels
- Chop up green onions and add them to the pot. Simmer in medium heat for about 2 minutes
- Remove the clams, mussels and green onions onto the bed of ice
- Slice 1-2 radish into thin round strips
- Cut up the hydrated seaweed into small pieces
- Plate the seafood onto a plate, starting with the seaweed
- Arrange the mussels around the seaweed with mussels on top
- Add the cooked shrimp and squid on top
- Garnish with radish and radish sprouts
- Make the dressing by mixing all the ingredients in a bowl
- Drizzle the dressing onto the salad with freshly chopped parsley on top