Best 2 Ocean Salad Recipes
Calling all seafood lovers! Indulge in the delightful flavors of the ocean with our tantalizing Ocean Salad. This refreshing salad combines the briny taste of the sea with the vibrant colors and textures of fresh vegetables. Dive into a symphony of flavors as you explore three enticing variations of this culinary masterpiece:
1. **Classic Ocean Salad:** Experience the simplicity and elegance of the traditional Ocean Salad. Crisp celery, crunchy cucumbers, and tender red onions provide the perfect backdrop for succulent shrimp, flaky crab, and briny mussels. Dressed in a tangy mayonnaise-based dressing, this salad is a testament to the beauty of fresh, wholesome ingredients.
2. **Tropical Ocean Salad:** Embark on a culinary journey to the tropics with our vibrant Tropical Ocean Salad. Featuring an array of colorful fruits, this salad bursts with sweetness and tropical flair. Juicy pineapple, sweet mango, and refreshing grapes complement the seafood medley, while a creamy coconut dressing adds a touch of richness and indulgence.
3. **Asian Ocean Salad:** Discover the harmonious balance of flavors in our Asian Ocean Salad. Inspired by the vibrant cuisine of Southeast Asia, this salad showcases the bold flavors of ginger, garlic, and lemongrass. Tender-cooked squid, succulent shrimp, and firm-textured scallops are tossed with crisp vegetables and a zesty dressing made with fish sauce, lime juice, and sesame oil.
Whichever variation you choose, our Ocean Salad is sure to transport you to a world of coastal delights. Get ready to embark on a culinary adventure that celebrates the bounty of the sea.
COCONUT GRILLED OCEAN TROUT, AVOCADO, CRAB, AND POMELO SALAD WITH ROASTED CHILE DRESSING
Steps:
- In a medium pot over medium-high heat combined 2 tins (800 ml) of coconut milk, lemongrass, ginger, lime leaves, green chilies, and the fish sauce. Bring the mixture to a boil. Once boiled, remove from the heat and let cool.
- Cut Trout into 6 even pieces and place them into a deep tray and pour the chilled coconut marinade over the top. Leave the trout to marinade covered in the fridge over night.
- The next day, place seasoned trout with salt and oil the pans. Place the trout in and leave for a minute.
- In 2 large cast iron pans or regular non-stick pans over low-medium heat fry fish for about 4 minutes. Turn the heat back up and leave for 2 to 3 minutes. Take the trout out of the pan and let rest for a minute.
- In a wok on medium heat with 2 liters of peanut oil and bring up to between 160 degrees-180 degrees C. Place the chilies into the wok and fry for around 20 seconds. Take out and place on paper towel to dry. Then fry the shallots. Once the shallots come out and are placed onto a paper towel, use a fork to fluff it up and then season with salt and give a light dusting of icing sugar to enhance and balance the flavor.
- In a small pot placed the sliced garlic pour 200 ml of milk over the top and bring to a boil. Strain off and then run under cold water to rinse excess milk. Then put the garlic into a clean small pot and pour in cold oil to cover an inch above. Place on high heat and bring it to a boil quickly. Turn it to medium heat and let cook until garlic is ready. Once it starts to turn a light golden, stand by it and have a strainer and a container ready that is not going to melt when you strain off the hot oil. Lay out on a paper towel.
- In a medium sauce pan bring the palm sugar and water to a boil and let cool for 20 minutes before you make the dressing.
- In a food processor and place in half of the fried ingredients and blitz until it is like a powder, then slowly pour in half of the palm sugar water and blitz for a minute. In a large mixing bowl pour mixture and repeat with the remainders. Add the lime juice and fish sauce and reserve on the side until needed.
- In 6 separate mixing bowls, evenly divide the red onion, spring onion, chili, crab, avocado, pomelo, Thai basil, and coriander. Reserve on the side.
- In a small bowl, add all the ingredients and mix well. Reserve on the side.
- Serve the trout alongside the salad and dressing of choice.
OCEAN SALAD
Make and share this Ocean Salad recipe from Food.com.
Provided by Charlotte J
Categories Pineapple
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve Jell-0 in hot water.
- Then add cream cheese and marshmallows; stir until blended.
- Add pineapple juice.
- Chill until partly set, then whip mixture.
- Add pineapple, mandarin oranges and whipped cream.
- Mix well and refrigerate until ready to serve.
Tips:
- For the best results, use fresh seafood. If you can't find fresh seafood, frozen seafood will work, but it's important to thaw it completely before using it.
- If you don't have any kelp noodles, you can use regular spaghetti noodles or another type of thin noodle.
- You can add other vegetables to this salad, such as shredded carrots, cucumber, or bell pepper.
- If you want a more flavorful salad, you can add a splash of soy sauce or rice vinegar.
- This salad is best served chilled. You can make it ahead of time and store it in the refrigerator for up to 3 days.
Conclusion:
Ocean salad is a delicious and healthy salad that is perfect for a summer meal. It's light and refreshing, and it's packed with seafood and vegetables. This salad is also very easy to make, and it's a great way to use up any leftover seafood you have on hand. So next time you're looking for a healthy and delicious salad, give ocean salad a try.
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