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Citrus seafood salad

Citrus seafood salad recipe for the Thermomix TM6

Useful Items

Serving jug, medium-sized non-stick frying pan, turner/fish slice, paper towel, large bowl, refrigerator, serving platter

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Ingredients

Dressing
  • 1 orange, zest and juice
  • 1 lemon, zest and juice
  • 3 sprigs fresh coriander, leaves only
  • 30 g extra virgin olive oil
  • ½ fresh green chilli, cut into halves
  • 1 tbsp sweet chilli sauce
  • 30 g fish sauce
  • 2 spring onions/shallots, trimmed and cut into slices
  • 2 tsp rice wine vinegar
  • 1 pinch sea salt, to taste
  • 1 pinch raw sugar, to taste
Salad
  • 500 g water
  • 300 g white fish fillet, cut into pieces (3 cm)
  • 500 g fresh boneless salmon fillet, cut into pieces (3 cm)
  • 300 g raw prawns, peeled or with tails intact
  • 1 - 2 tbsp olive oil, for frying
  • 300 g scallops with or without roe, cut into halves
  • 100 g fresh baby spinach leaves, or mixed salad greens
  • ½ red onion, cut into thin slices
  • fresh herbs, for garnishing
  • 1 lemon, cut into wedges, to serve

Instructions

Dressing
  • Place orange zest and lemon zest into mixing bowl and grate 3 sec/speed 7. Scrape down sides of mixing bowl with spatula, then repeat grating 3 sec/speed 7. Scrape down sides of mixing bowl with spatula again.
  • Add all remaining dressing ingredients, including orange juice and lemon juice, and blend 10 sec/speed 6, until just combined. Take care not to overwork your dressing to avoid splitting. Transfer into a serving jug and set aside.
Salad
  • Place water into mixing bowl. Place Varoma dish into position, then weigh white fish fillets into it.
  • Insert Varoma tray, then weigh salmon and prawns onto it. Secure Varoma lid and steam 10-15 min/Varoma/speed 1, or until seafood is cooked through. Remove Varoma dish and set aside to cool, placing Varoma lid under the dish to avoid drips.
  • Heat olive oil in a medium-sized non-stick frying pan over a medium-high heat. Place scallops into frying pan and fry on both sides until golden brown and cooked through (approx. 1 minute each side). Transfer scallops onto a plate lined with paper towel to blot excess oil.
  • Once prawns, salmon and scallops have all cooled to room temperature, transfer seafood into a large bowl and place into refrigerator until chilled (approx. 30-40 minutes).
  • Arrange baby spinach or mixed salad greens and red onion on a serving platter. Top with cooled seafood, drizzle over reserved dressing, and garnish with fresh herbs and lemon wedges. Serve immediately.
View this recipe on Cookidoo

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