How to cook hot seafood salad. How to cook warm seafood salads

31.01.2022 Macaroni, pasta, dumplings

Warm seafood salads are universal: tasty, healthy, hearty or, conversely, light, they are good at any time of the year and day.Any seafood is suitable for warm salads: shrimp and squid, mussels and octopus, crayfish necks and crab meat, as well as a combination of them. Fresh, frozen or canned. It is only important to properly prepare them: if necessary, clean or defrost, boil or fry.
Traditionally, seafood in salads is combined with rice, potatoes or pasta. However, you should pay attention to couscous, bulgur, pearl barley, quinoa and even lentils. No less tasty and satisfying, besides interesting.

And with lettuce greens, such salads turn out just great! Fresh, crunchy lettuce leaves go great with fragrant, freshly cooked seafood.

The first warm salad recipe for crunchy lovers.

Ingredients:

slice of lemon
celery stalks - 400-500 g
salt, freshly ground black pepper
olive oil - 2 tbsp. l.
garlic - 2-3 cloves
sea cocktail in brine 430 g - 2-3 packs

Finely chop the celeriac, mince the garlic. Put the vegetables in a salad bowl. Add seafood to it. For dressing, mix lemon juice and olive oil. Dress salad, mix.

The second recipe: pasta with seafood.

This lean salad is best cooked with small pasta - feathers, bows, horns or shells. You can assemble the salad just before eating: warm the shrimp pasta in the microwave, and then add the chopped vegetables with dressing.

You will need:

sweet pepper - 1 pc.
fresh thyme leaves
peeled shrimp - 250 g
olive oil - 1 tbsp. l.
short pasta - 175 g
cherry tomatoes - 200 g
garlic - 2 cloves

For refueling:

freshly ground black pepper
lemon juice
olive oil - 2 tbsp. l.

Boil pasta in boiling water according to package instructions. While the pasta is cooking, heat the olive oil in a frying pan, fry the peeled garlic cloves, then throw in the thyme leaves, shrimp and, stirring, quickly fry everything together. Combine fried shrimp with boiled pasta.

Peel the peppers and cut into strips or small cubes. Cut the tomatoes into slices. Put the shrimp pasta on a plate, add peppers and tomatoes. Mix all dressing ingredients and drizzle over salad. Stir, pepper and serve warm.

The third recipe is mini octopus salad with potatoes. Salad with a refreshing dressing will be good for dinner.

Ingredients:

300g frozen mini octopus
4 medium potatoes
1 small head of romaine lettuce
1 shallot
2 bay leaves
4-5 black peppercorns
¼ lemon
olive oil

For refueling:

5 st. l. olive oil
1 tsp balsamic vinegar
1 tsp lemon juice
½ mild mustard
½ tsp liquid honey
1 tsp warm water

Peel potatoes, wash, cut into slices and boil for a couple of 15 minutes. Pour 700 ml of water into another saucepan, salt, add peppercorns, bay leaf and a slice of lemon, bring to a boil and put the octopuses. Cook for 4-5 minutes from the moment of boiling. Throw away in a colander.

Peel the onion, cut into rings. Wash the lettuce leaves, pat dry with paper towels and tear into pieces. For dressing, combine all ingredients in a bowl and beat with a whisk or vetch.

Heat oil in a wok pan, add boiled octopus and onion. Fry over medium heat, stirring constantly, 3-4 minutes. Then add boiled potatoes, stir, heat for 2 minutes and remove from heat.

Put lettuce leaves, fried octopus with potatoes on plates, pour dressing over, mix and serve. Bon Appetit!

Seafood salad is a traditional Mediterranean dish. It is thanks to the frequent use of these healthy foods that Italians, Greeks, Spaniards and other inhabitants of the coast live so long, rarely get sick, are not obese and look so fresh. Seafood is rich in nutrients and trace elements such as iodine, zinc, manganese, etc.

Seafood salads are especially loved by those who follow the figure. Mussels, shrimp, squid and other marine reptiles are quite nutritious and low in calories. And, given that in salads they are most often mixed with fresh vegetables, herbs and olive oil, this can generally be considered a dietary dish.

At the same time, you should be very careful both when buying seafood, so as not to run into stitched goods, and when cooking. Before cooking a seafood salad, you need to carefully study the techniques of their heat treatment.

How to choose the right seafood? Good squids should smell like the sea and be only grayish white in color. Fresh cuttlefish has a fishy smell and is pink and purple in color. Shrimp should be evenly colored, and its tail should be rolled up. Fresh mussels should have a tightly closed shell.

How to cook seafood salad - 15 varieties

This salad is served in restaurants in all Mediterranean resorts. Having prepared it at home, you can be transported for one evening to a real sea fairy tale.

Ingredients:

Squids - 150 g
Shrimp - 150 g
Crab sticks - 150 g
Fresh cucumber - 1 pc.
Egg - 1 pc.
Greenery
Chinese cabbage leaf
Mayonnaise

Cooking:

Put boiled shrimp and squid rings on a pillow of torn cabbage leaves. Add chopped crab sticks and cucumber strips. Decorate the salad with chopped greens and a boiled egg. Serve the mayonnaise separately.

To make the finished squid tasty, its heat treatment must be very fast. Salt the water in a saucepan, add a bay leaf and a few peas of allspice. When the water boils, lower the squid carcass into it for 10 seconds.

Liguria is a picturesque corner in the north-west of Italy. The cuisine in this area is rich in fresh vegetables and seafood, as is the salad of the same name.

Ingredients:

Seafood (mussels, squid, shrimps) - 300 g
Salmon - 150 g
Avocado - 1/4 pc.
Cherry tomatoes - 3 pcs.
Bulgarian pepper - 1 pc.
Salad Lola Rossa - 1 bunch
Lettuce - 1 bunch
Olives - 4 pcs.
Garlic - 6 tooth.
Lemon
Dry white wine
Olive oil
Dill

Cooking:

For the sauce, grind 3 teeth. garlic, a little dill and pour it with olive oil. Cut cherry tomatoes in half, avocado - into small cubes, pepper - into strips, olives - into slices. Salads cut into large pieces. Fry in olive oil for 3 minutes. salmon, peeled shrimp and squid pieces. Add the mussels, the remaining minced garlic and a little white wine to the pan. Put seafood on a mixture of vegetables and salad. Decorate the salad with lemon.

The best neighbors for seafood on the plate are fresh vegetables and citrus fruits.

Ingredients:

Shrimp - 400 g
Gramefruit - 1 pc.
Avocado - 1 pc.
Salad mix - 100 g
Shallot - 1 pc.
Tarragon - 4 sprigs
Brown sugar - 2 tsp
Lemon juice - 1 tsp
Olive oil

Cooking:

Fry the cleaned shrimp tails in olive oil on both sides for 3 minutes. Cut the grapefruit pulp into small pieces, drain the allocated juice into a separate bowl. Finely chop the tarragon leaves and shallots. Chop the avocado into thin slices and sprinkle them with lemon juice. For dressing, combine citrus juice, olive oil, tarragon, shallots and brown sugar. Put all the ingredients on a flat plate and pour over the sauce.

Before you start cleaning the shrimp, you need to generously salt them and rinse after a minute. After that, their taste will be more intense. To clean a shrimp, you need to take it by the head, turn it and tear it off, stretching out the black intestinal vein as well. After that, you can easily remove the shell.

This salad is very easy to prepare, so you can enjoy it at least every day.

Ingredients:

Hard cheese - 100 g
Canned corn - 1 can
Eggs - 5 pcs.
Onion - 1 pc.
lettuce leaves
Greenery
Mayonnaise

Cooking:

Finely chop the onion and pour boiling water to remove the bitterness from it. Cucumber, seafood and boiled eggs crumble. Grind the cheese on a coarse grater. Mix all the ingredients, season with mayonnaise and garnish with lettuce, herbs and long slices of cucumbers.

This salad is not only tasty, but also practically dietary. There are only 138 calories per 100 grams of the dish.

Ingredients:

Seafood cocktail - 200 g
Tomatoes - 200 g
Feta cheese - 200 g
Bulgarian pepper - 200 g
Salad - 50 g
Olives - 100 g
Dill - 50 g
Olive oil
Lemon juice

Cooking:

Mash the feta well with a fork, mix with chopped dill and form small balls from the mass. Tear lettuce leaves into a deep dish, cut tomatoes and pepper into cubes on top. Pitted olives are added whole. Chop seafood and add to salad. Season the dish with a mixture of olive oil, honey and lemon juice. Mix everything. Arrange feta and dill balls on top.

Men will especially like the dish, because it is not only tasty, but also very satisfying. And in the indicated proportions, it can be prepared for a large company.

Ingredients:

Shrimp - 1 kg
Squid - 1 kg
Crab meat - 400 g
Quail eggs - 12 pcs.
Iceberg lettuce"
green onion
Dill
Mayonnaise

Cooking:

Grind crab meat, lettuce and onion and mix in a deep bowl. Boil the squid rings, cool and send to the salad. There are also peeled shrimp. Decorate the dish with halves of quail eggs, pour mayonnaise on top and sprinkle with dill.

A piquant salad with arugula and dried cherry tomatoes will surprise guests at the festive table.

Ingredients:

Seafood cocktail - 400 g
Dried cherry tomatoes - 10 pcs.
Arugula - 150 g
Parmesan cheese - 60 g
Pine nuts - 20 g
Garlic - 1 tooth.
Lemon
Soy sauce
Olive oil

Cooking:

Make a pillow out of washed and dried arugula. Lay the sun-dried tomato slices on top. Lightly fry the seafood with chopped garlic and add to the salad. Season it with a mixture of soy sauce, honey oil and lemon juice. Sprinkle the dish with grated cheese and pine nuts.

Mussels are infrequent guests on our tables, which is a pity. After all, their meat is very tender and tasty. And this salad is proof of that.

Ingredients:

Mussels - 500 g
Shrimp - 300 g
Octopus - 300 g
Bulgarian pepper - 1 pc.
Sweet pepper - 1 pc.
Lemon - 1 pc.
Mash salad
Olive oil

Cooking:

Shrimps clean and boil. Peel the mussel shells and boil them, seasoning with lemon juice. Cut all the ingredients, except for the salad, into approximately equal pieces, marinate in olive oil and refrigerate for 2 hours. After that, mix seafood and peppers with mung bean salad and serve.

String beans can make any salad special. And this dish is no exception.

Ingredients:

Frozen seafood - 350 g
String beans - 250 g
Sunflower seeds - 50 g
Butter - 20 g

Cooking:

Simmer the beans and seafood over low heat. Salt, pepper and decorate the salad with seeds. Salad served warm.

For those who at least once try to cook this salad with an unusual sauce, it will definitely become a favorite.

Ingredients:

Tiger shrimps - 3 pcs.
Scallops - 2 pcs.
Mussels - 3 pcs.
Tomato - 1 pc.
Cucumber - 1 pc.
Avocado
Wasabi
Butter

Cooking:

Fry the peeled seafood in butter until golden brown. Dice cucumber and tomato. For the sauce, mix the avocado pulp, lime juice and wasabi and bring to a smooth consistency with a blender. Put the sauce in the center of the plate, all other components are laid out on top.

This salad is not for beginners. It is prepared using complex components using several culinary techniques.

Ingredients:

Cuttlefish - 1 pc.
Mini octopuses — 2 pcs.
Shrimps - 20 pcs.
Squid - 250 g
Dried cherry tomatoes - 100 g
Celery - 60 g
Eggplant - 2 pcs.
White semi-dry wine - 50 ml
Lemon - 3 pcs.
Thyme - 2 pcs.
Garlic - 2 tooth.
Pesto sauce - 100 g
Bay leaf
Olive oil
Balsamic vinegar

Cooking:

Clean up seafood. Pour 3 liters of water into a large saucepan, add 1 tbsp. l. olive oil, ½ lemon, 2 garlic cloves, bay leaf and salt. Separately cook seafood in the following sequence: octopus - 30 minutes, shrimp - 4 minutes, squid - 15 minutes, cuttlefish - 30 minutes. Cut the cooled seafood into large pieces and sprinkle with balsamic vinegar, oil, lemon juice. Brush eggplants with oil, season with thyme and bake in the oven. Dip celery in boiling water and chop. Put all the ingredients carefully on a plate, decorate everything with sun-dried tomatoes. Pesto sauce is served separately with the salad.

To make sun-dried tomatoes at home, you need to cut the cherry tomatoes in half, sprinkle them with powdered sugar, thyme and salt. Garlic can be added if desired. Tomatoes are cooked for 20 minutes. at a temperature of 90°C.

Finding a kumquat in a domestic store is very difficult. But, if you still managed to do this, you must definitely try this salad.

Ingredients:

Kumquat - 3 pcs.
Mussels - 5 pcs.
Octopus - 150 g
Shrimps - 7 pcs.
Garlic - 2 tooth.
Cream - 70 g
Salad - 150 g
Thyme - 1 wt.
Olive oil
Provencal herbs

Cooking:

On medium heat 1 min. simmer a sprig of thyme and garlic. Remove seasonings and add seafood to the pan. After 5 min. pour cream all over. Put the salad on the dish, on top - seafood. Decorate the salad with kumquat and sprinkle with herbes de Provence.

This salad is the pinnacle of Mediterranean cuisine. No wonder it was named after the god of the seas and oceans.

Ingredients:

King prawns - 300 g
Squids - 300 g
Crab sticks - 300 g
Eggs - 6 pcs.
Red caviar - 150 g
Mayonnaise

Cooking:

Peel the eggs and separate the yolks from the whites. Cut the latter into long strips. Boil shrimp and squid rings. Crab sticks cut into large cubes. Mix everything with mayonnaise in a deep bowl. Before serving, decorate the salad with red caviar.

Ceviche is an exotic Mexican appetizer salad served at buffet tables.

Ingredients:

Scallops - 450 g
Shrimp - 300 g
Limes - 6 pcs.
Lemon - 1 pc.
Onion - 1 pc.
Cucumber - 1 pc.
Tomato - 1 pc.
Hot pepper - 1 pc.
Cilantro - 1 bunch

Cooking:

Squeeze the juice of 6 limes and a lemon into a bowl. Finely chop the onion. Peel the cucumber and chop into small cubes. Chop cilantro. Do the same with tomato and hot peppers. Rinse scallops and shrimp, peel and marinate in sour juice. Add vegetables and cilantro there, put in the refrigerator under the film for 1 hour.

Decorating this salad is very simple, but it looks really royal.

Ingredients:

Squids - 250 g
Red caviar - 120 g
Hard cheese - 150 g
Potatoes - 2 pcs.
Eggs - 2 pcs.
Greenery
Mayonnaise

Cooking:

Boil the squid and cut into strips. Grind boiled potatoes and eggs on a grater, do the same with cheese. Mix everything with mayonnaise and form an "apple". Decorate the salad with caviar and an apple leaf.

Warm salad with seafood

Tiger prawns - 100 g

Sea scallops - 120 g

Mussels - 60 g

Squid fillet - 60 g

Olive oil - 30 ml

Thyme - 5 g

Garlic - 1 clove

Cherry tomatoes - 100 g

Lettuce mix - 160 g

Lemons - 2 pcs.

Salt pepper

For sauce

Soy sauce - 30 ml

Ginger marinade - 20 ml

Honey - 30 g

Olive oil - 40 ml

110 kcal

Prepare the sauce by mixing all the ingredients until smooth.

Peel shrimp, scallops and mussels, cut the squid fillet without films into diamonds, fry everything in olive oil with thyme and garlic, salt and pepper to taste.

Cut the tomatoes in half, mix with warm seafood and season with the prepared sauce.

Put lettuce leaves in a slide, put seafood around and garnish with lemon slices.

From the book Sushi and rolls. Soups and sauces. Desserts and pastries. The best recipes for the land of rice ears author Shnurovozova Tatiana

Warm eggplant and champignon salad Ingredients 1 eggplant, cucumber, bell pepper, 200 g fresh champignons, 2 tbsp. l. vegetable oil, 1 tbsp. l. soy sauce, lettuce leaves, ground black pepper, salt. Wash the eggplant, cut into circles and salt.

From the book All about homemade bread. The best home baking recipes author Babkova Olga Viktorovna

Salad "Warm" Ingredients 300 g radish, 200 g fresh cucumbers, 2 leaves of watercress, 2 eggs, 4 tbsp. l. sour cream, salt, 20 g green onions, dill greens. Cooking method1. Finely chop the vegetables, chop the greens, boil the eggs, grate on a fine grater. cut the onion

From the book Lose Weight is interesting. Recipes for a tasty and healthy life author Kovalkov Alexey Vladimirovich

Warm broccoli and cauliflower salad? broccoli - 200 g? cauliflower - 100 g? green peas - 100 g? garlic - 1/2 clove celery (greens) to taste? sesame oil - 1 tsp? soy sauce to taste Broccoli and cauliflower disassemble into florets, boil and

From the book Orthodox Lent. Lenten Recipes author Prokopenko Iolanta

From the book Vegetarian Cuisine - The Right Choice the author Gritsak Elena

Warm potato salad Ingredients 800 g potatoes, 1 onion, 150 g pickled cucumbers, 1 teaspoon 3% vinegar, 0.5 teaspoon mustard, 1 teaspoon sugar, 4 tablespoons vegetable oil, parsley, pepper and salt to taste .Way

From the book We meet guests the author Uzun Oksana

Warm salad with chicken liver - chicken liver - 500 g - onion - 1 pc. - lettuce - 2 bunches - salt, pepper, dill, parsley - to taste - butter - for frying - For sauce: - soy sauce - 2 Art. spoons - honey - 1/2 tsp - sesame seeds - 1 tbsp. spoon5

From the book Cooking fish and seafood author Ivlev Konstantin

Warm salad with chili shrimp Tiger prawns - 32 pcs. Vegetable oil - 40 ml Garlic - 5 cloves Soy sauce - 40 ml Butter - 160 g Cherry tomatoes - 160 g Mushrooms - 80 g Mixed salad leaves - 300 g Mayonnaise - 150 g For jelly Sweet pepper (red) - 40 g Apple juice -

From the book Greek cuisine author Ivlev Konstantin

Warm salad with seafood, radishes and fennel Shrimps - 120 g Squids - 120 g Mussels - 120 g Scallops - 120 g Olive oil - 70 ml Garlic - 2 cloves Fresh thyme - 5 g Cherry tomatoes - 60 g Cucumbers - 60 g Radishes - 80 g Fennel - 60 g Capers - 40 g bones - 60

From the book Mushroom Picker Cookbook author Kayanovich Lyudmila Leonidovna

Warm zucchini salad - 300 g Olive oil - 100 ml Red onion - 20 g Pink tomatoes - 200 g Homemade feta cheese - 200 g Olive oil - 100 ml Green basil - 12 g Salt, pepper 20 min 56 kcal Chop the zucchini randomly into small pieces. Salt, pepper and

From the book Best Author's Recipes author Ivlev Konstantin

Warm asparagus salad with champignons What you need: 180 g fresh champignons, 180 g green asparagus, 2 leeks, 1 garlic clove, lettuce, 20 g butter, 2 tbsp. l. olive oil, 2 tbsp. l. white wine vinegar, pepper, salt Cut the onion, fry in butter

From the book The Best Dishes of World Cuisine author Ivlev Konstantin

Warm salad with seafood and tom yum sauce Tiger prawns 8 pcs Sea scallops 100 g Squid fillet 200 g Olive oil 20 ml Garlic 1 clove Unagi sauce 150 ml Green salad 200 g For tom yum sauce Coconut milk 60 ml Ginger root 10 g Garlic 1 clove Lime juice 10 ml Soy sauce

From the book Autumn Cooking author Ivlev Konstantin

Warm salad with beef and pak-choi Beef tenderloin 500 gOlive oil 30 ml Garlic 1 clove Pak-choi cabbage 4 pcs. 2

From the book Minus 60. System and recipes in one book author

Warm salad "Strachetti" Beef tenderloin 140 g Thyme 1 sprig Garlic 1 clove Olive oil 15 ml Cherry tomatoes 4 pcs Arugula 10 g Parmesan shavings 20 g Balsamic cream sauce 10 ml Sea salt, pepper Cooking time - 20 min Calorie content - 134 kcal Beef tenderloin

From the book Recipes for the minus 60 system, or the Sorceress in the Kitchen author Mirimanova Ekaterina Valerievna

Warm salad with shrimp and zucchini Zucchini (small) 400 g Olive oil 60 ml Garlic 2 cloves Tiger prawns 20 pieces Salad root 100 g Thyme 2 sprigs Salt, pepper Cooking time - 25 min Calorie content - 98 kcal Wash zucchini, cut in half, and then lengthwise so that

From the author's book

Warm salad of stewed vegetables REQUIRED PRODUCTS: zucchini - 1 pc. carrots - 200 g garlic - 2 cloves of cilantro - 2 bunches of lemon - 1/2 pc. ground black pepper salt - to taste

We start cooking.

First of all, we marinate seafood. To do this, we finely chop the garlic.

We place our sea cocktail in some kind of container and fill it with white wine.

We put chopped garlic and a little black pepper there (to taste). Mix and leave to marinate for 30-40 minutes.

After that, we send them to the pan.

We add our beans there. Add a small amount of olive oil, salt to taste and fry over medium heat for about 20 minutes.

Meanwhile, while the seafood is marinating and the vegetables are fried, we will prepare the sauce. Finely chop the dill.

Having shifted the greens into a bowl, we add a tablespoon of honey to it.

After that, we squeeze the juice of a lemon there (half is enough).

Stir and go crazy with this wonderful smell.

Now it's time to combine all of our components. In the fried vegetables, we add the pickled sea cocktail along with the marinade and leave it on the fire for 10 minutes.

And then we add our sauce there, mix, wait 5 minutes and turn off the gas.

Everything, the dish is ready. It must be served hot. Well, since there is still wine left in the bottle, then pour it into glasses and arrange a romantic dinner for your loved one. Bon appetit!