Fresh Seafood Salad

This elegant Fresh Seafood Salad combines tender mussels, plump shrimp, and flaky salmon poached in a fragrant white wine broth. The seafood is tossed with crisp fennel and red onion, then coated in a creamy, tangy dressing made from mayonnaise, Dijon mustard, and capers. The result is a dish that balances rich flavors with refreshing acidity, perfect for a light lunch or a sophisticated dinner party starter. It is especially delicious when served chilled on a bed of lettuce, allowing the briny seafood to shine.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 516.0

Dietary: Vegan

Description

This elegant Fresh Seafood Salad combines tender mussels, plump shrimp, and flaky salmon poached in a fragrant white wine broth. The seafood is tossed with crisp fennel and red onion, then coated in a creamy, tangy dressing made from mayonnaise, Dijon mustard, and capers. The result is a dish that balances rich flavors with refreshing acidity, perfect for a light lunch or a sophisticated dinner party starter. It is especially delicious when served chilled on a bed of lettuce, allowing the briny seafood to shine.

Directions

1
Scrub mussels under cold water and cut off the beards. Discard any mussels that remain open after tapping them firmly on the counter.
2
In a large saucepan, combine the white wine, chopped onion, and grated lemon rind. Bring to a simmer over medium heat.
3
Add the mussels to the saucepan, cover, and cook for about 5 minutes, or until the mussels open. Discard any mussels that do not open.
4
Remove the mussels from the pan and allow them to drain. Set aside.
5
Add the shrimp and salmon pieces to the same saucepan with the remaining liquid. Cook at a simmer for about 4 minutes, turning halfway through, until the salmon turns pink and is firm to the touch.
6
Remove the shrimp and salmon with a slotted spoon and allow them to drain slightly. Refrigerate the seafood along with the drained mussels until cold.
7
Return the cooking liquid in the saucepan to a boil and reduce until it measures about 1/3 cup. Strain the liquid and allow it to cool completely.
8
In a small bowl, whisk together the cooled liquid, mayonnaise, capers, Dijon mustard, and chopped parsley. Season with black pepper to taste.
9
In a large bowl, combine the chilled mussels, shrimp, salmon, sliced red onion, and sliced fennel. Pour the dressing over the mixture and toss gently to coat evenly.
10
Cover the bowl and refrigerate for at least 3 hours, or up to 8 hours, to allow flavors to meld.
11
To serve, line salad plates with lettuce leaves and spoon the seafood mixture on top. Garnish with lemon wedges.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 516.0kcal

% Daily Value *
Total Fat 13.2g21%
Saturated Fat 2.4g12%
Cholesterol 258.0mg86%
Sodium 318.0mg14%
Total Carbohydrate 22.2g8%
Dietary Fiber 0.0g0%
Sugars 4.2g
Protein 72.0g144%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/fresh-seafood-salad/