Best 3 Grilled Squid And Plum Salad With Cilantro Mint And Peanuts Recipes

Indulge in a tantalizing culinary journey with our grilled squid and plum salad, a harmonious blend of flavors and textures that will delight your senses. This dish artfully combines the tender, smoky squid with the sweet and tangy plums, creating a perfect balance in every bite. The salad is further enriched with a vibrant medley of fresh cilantro, mint, and peanuts, adding layers of aromatic complexity and a satisfying crunch. The accompanying recipes offer a versatile range of options to complement this main course, including a refreshing cucumber salad with a tangy dressing, a flavorful grilled corn salad with a hint of spice, and a simple yet satisfying green salad with a balsamic vinaigrette.

Let's cook with our recipes!

GRILLED PLUM SALAD

Grilled Plum Salad image

Provided by Giada De Laurentiis

Categories side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 tablespoon honey
1 tablespoon champagne vinegar
2 tablespoons extra-virgin olive oil
Kosher salt
3 plums, pitted and halved
1 tablespoon olive oil
Kosher salt
1 head radicchio, roughly chopped
2 Belgian endives, quartered and cored
1/3 cup crumbled feta cheese
1/4 cup salted roasted pistachios, chopped

Steps:

Preheat a grill or grill pan to medium high.
For the dressing: In a large bowl whisk together the honey, vinegar, extra-virgin olive oil and 1/4 teaspoon salt until emulsified. Set the bowl aside.
For the salad: Drizzle the plums with the olive oil and season with 1/4 teaspoon salt. Place the plums on the hot grill and cook until golden brown all over, about 1 minute per side. Remove from the grill and let cool slightly before cutting into wedges.
Add the radicchio and endive to the bowl with the dressing, season with 1/4 teaspoon salt and toss well to coat. Add the plums and toss gently. Sprinkle with the feta and pistachios.

GRILLED SQUID SALAD

Grilled Squid Salad image

Provided by Mark Bittman

Categories easy, quick, salads and dressings, appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 pounds cleaned squid, bodies left whole (tentacles optional), rinsed and dried
1/3 cup extra virgin olive oil
2 or 3 lemons
1 teaspoon minced garlic
Salt and pepper to taste
6 cups arugula or mesclun
3 or 4 shallots, thinly sliced (optional)

Steps:

Start a charcoal or gas grill; fire should be quite hot, with rack no more than 4 inches from heat source. If using wood skewers, soak them thoroughly in water.
Toss squid with 2 tablespoons oil, juice of 1 lemon, garlic, salt and pepper. Let sit while grill heats, tossing occasionally. Skewer squid on parallel skewers to facilitate turning. When fire is hot, grill squid until nicely browned, turning once. Total cooking time will be about 5 minutes.
Toss greens with remaining olive oil, juice of 1 or 2 lemons (to taste), salt, pepper and shallots. Top with squid, drizzle all with a little more lemon juice and serve.

Nutrition Facts : @context http, Calories 389, UnsaturatedFat 17 grams, Carbohydrate 12 grams, Fat 21 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 3 grams, Sodium 727 milligrams, Sugar 2 grams

SPICY GRILLED SQUID AND GREEN BEAN SALAD

Spicy Grilled Squid and Green Bean Salad image

Everyone loves calamari, but grilling is an easy, delicious alternative to frying. Grill the squid whole, then slice it into rings to serve warm or at room temperature, dressed with an assertive vinaigrette - in this case, with ginger, hot pepper, sesame oil and scallions. Cooking over hot coals adds a smoky note, but a stovetop grill works well, too. Any size squid may be prepared this way, but meaty larger squid works best. And, if grilling isn't a possibility, whole squid can also be broiled or roasted.

Provided by David Tanis

Categories dinner, lunch, seafood, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 pound large squid, whole bodies (tubes) and tentacles, cleaned (about 8)
Salt and pepper
3 to 4 tablespoons peanut oil or other vegetable oil
2 teaspoons toasted sesame oil
3 tablespoons lime juice or rice vinegar
1 tablespoon Asian fish sauce or 2 teaspoons finely chopped anchovy
1 tablespoon finely chopped ginger
2 garlic cloves, minced
1 jalapeño chile, seeds removed to lessen heat if desired, chopped or thinly sliced
1 red Fresno chile, seeds removed to lessen heat, chopped or thinly sliced
1 pound tender green beans or Romano beans, ends trimmed (topped and tailed)
1/2 cup slivered scallions, both white and green parts
1 small bunch cilantro, leaves and tender stems roughly chopped, plus a few sprigs reserved for garnish

Steps:

Rinse squid with cold water, drain and pat dry. Transfer to a baking sheet in one layer. Drizzle with 1 tablespoon peanut oil. Season squid on both sides with salt and pepper, and season tentacles. (If they are small, thread them onto bamboo skewers.) Make sure everything is lightly coated with oil. Set aside.
Prepare a charcoal grill, or heat a stovetop grill to medium-high. Bring a large pot of well-salted water to a boil.
Make the vinaigrette: In a small bowl, whisk together 2 tablespoons peanut oil, toasted sesame oil, lime juice and fish sauce. Stir in ginger, garlic and half the jalapeño and Fresno chiles (or less, if chiles are very hot).
Drop beans into boiling water and cook for 1 to 2 minutes, until firm tender. Drain and spread out on a baking sheet lined with a kitchen towel. Let cool to room temperature.
Lay the squid bodies on the grill and cook for 3 to 4 minutes per side, until lightly browned (bodies will puff up). Grill tentacles until firm and slightly charred, turning with tongs, 3 to 4 minutes. Transfer cooked squid to a cutting board. Let cool slightly, then cut bodies crosswise into 1/2-inch-thick slices. Cut tentacles in halves or quarters, if large; otherwise leave whole.
Place green beans and sliced squid in a large bowl. Sprinkle lightly with salt, then add the vinaigrette and toss to coat with wooden spoons. Add remaining half of the chiles, the scallions and cilantro and toss again. Taste and adjust seasoning as necessary. Transfer to a serving platter. Sprinkle with remaining chiles if desired and garnish with cilantro springs.

Nutrition Facts : @context http, Calories 283, UnsaturatedFat 12 grams, Carbohydrate 16 grams, Fat 16 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 670 milligrams, Sugar 5 grams

Tips:

Choose fresh squid: Look for squid that is firm and has a slightly translucent appearance. Avoid squid that is discolored or has a slimy texture.
Clean the squid properly: Remove the head, tentacles, and ink sac from the squid. Make sure to remove the quill, which is a thin, transparent piece of cartilage that runs down the center of the body.
Score the squid: Scoring the squid helps it to cook evenly and prevents it from curling up. To score the squid, make shallow cuts in a crisscross pattern on the surface of the squid.
Marinate the squid: Marinating the squid helps to tenderize it and add flavor. You can use a variety of marinades, such as a simple mixture of olive oil, lemon juice, and herbs, or a more complex marinade that includes ingredients like soy sauce, ginger, and garlic.
Grill the squid over high heat: Grilling the squid over high heat helps to sear the outside and keep the inside tender. Cook the squid for 2-3 minutes per side, or until it is cooked through.
Serve the squid immediately: Grilled squid is best served immediately, while it is still hot and tender. You can serve it with a variety of dipping sauces, such as a simple vinaigrette, a spicy chili sauce, or a creamy aioli.

Conclusion:

Grilled squid and plum salad is a delicious and healthy dish that is perfect for a summer meal. The squid is tender and flavorful, and the plums add a sweet and tangy flavor. The salad is also packed with nutrients, such as protein, omega-3 fatty acids, and vitamins C and K. If you are looking for a new and exciting way to enjoy squid, this recipe is definitely worth trying.