Thai Seafood Salad
Nutrition
Calories: 393 kcalCarbohydrates: 24 gProtein: 34 gFat: 36 gSaturated Fat: 16 gCholesterol: 77 mgSodium: 852 mgFiber: 6 gSugar: 18 gVitamin A: 26.4 IUCalcium: 57 mgIron: 14 mg
Ingredients
- 3 tbsp tamarind pulp
- 1/3 cup hot water
- 1/4 cup vegetable oil
- 2 tablespoons minced shallot
- 1 tsp minced garlic
- 2 tsp minced lemon grass
- 1 tbsp dried chili flakes or to taste
- 2 tbsp sugar
- 2 tbsp rice wine vinegar
- 2 tbsp fish sauce
- 1 tbsp vegetable oil
- 1/2 lb boneless skinless salmon fillet, cut against the grain into strips about 1 inch thick and 4 inches long
- 12 whole Medium shrimp raw, peeled and deveined
- 1/3 lb sea scallops
- 4 ozs mesclun or mixed greens washed and dried
- 1 whole star fruit thinly sliced or 1/2 cup julienned jicama
- 1/2 cup red ripe cherry tomatoes
Instructions
- Combine the tamarind pulp and hot water, and let soak for 15 minutes. Using the back of a small spoon, mash the pulp until mushy. Push the juice and pulp through a sieve, scraping the pulp to extract as much flavor as possible. Set juice aside.
- To make the vinaigrette, heat the 1/4 cup oil in a saucepan over moderate heat and add the shallots, garlic, lemon grass, and chili flakes and stir-fry until fragrant, about 1 minute. Remove from heat and add the sugar, rice wine vinegar, fish sauce, and the tamarind juice. Set aside.
- To prepare the seafood, heat the 1 tbsp oil in a nonstick fry pan over high heat. Brown all the salmon pieces until just cooked, 2 to 3 minutes on each side. Transfer to a plate. If pan is dry, add additional oil. Continue by cooking the shrimp then the scallops until just done, about 1 minute or so on each side.
- Just before serving, toss the greens and starfruit in the vinaigrette and portion onto individual salad plates. Top each plate with a piece of salmon and a couple shrimp and scallops. Scatter a few cherry tomatoes around the edge of each plate and serve.