Tender squid and savory seaweed -a delicious base for a seafood dish. By adding fresh, boiled or canned vegetables and various dressings, you can create a chic version of a squid and seaweed salad. The beauty of crustaceans is that they go wonderfully with many products, adding a delicate taste to the dish and making its consistency more pleasant. And there is nothing to say about seaweed! Not everyone likes its natural taste, but it is difficult to underestimate its brightness in dishes. With its presence, kelp will add an original note to any dish.
Salad of squid, vegetables and sea cabbage
The dressing for this recipe consists of vinegar andoil. You can replace it with a mixture of several spoons of soy sauce and lemon juice in a 4:1 ratio. After steeping, this version of the salad with squid and seaweed will be especially piquant. Ingredients:
- spicy sea kale (preserves) - 250 grams
- squid fresh frozen - 300 grams
- carrots - 1 piece
- onion
- vegetable oil - 40 milliliters
- vinegar 3% - 5 milliliters
- Salt, pepper, chopped parsley - according to your desire
Method of preparation:Bring the cleaned carcasses of fresh-frozen squid to room temperature by pouring warm water over them, then scald them with boiling water to make them easier to clean. Remove the outer pink skin, take out the entrails and the hard chord. Boil a liter of water, lower the carcass and boil it for exactly 1 minute. Then cool and cut thinly into strips. Cut the boiled carrots into small cubes or circles, and chop the onion. To get rid of excess bitterness, scald it with boiling water. Cut the canned seaweed into short pieces the same length as the squid strips. Mix with the prepared products, add vinegar, oil, pepper, salt and mix everything thoroughly. Leave in a cool place for 8-10 hours to soak. Sprinkle the finished salad with parsley and serve cold. Enjoy your meal!
Marine cabbage salad, squid and eggs
A wonderful duet of boiled squid and eggs is complemented by seaweed. By adding your favorite spices, you can create an individual dish according to your taste and desire. Ingredients:
- 700 grams of fresh squid
- 150 grams of canned sea cabbage
- 4-5 boiled eggs
- onion - 40 grams
- salt, spices, mayonnaise - according to one's own taste
Method of preparation:If you have unpeeled squid, remove its entrails, scald with boiling water and remove the film. Then boil it for 1-2 minutes and cut into half rings. Cut the onion in the same way and sauté it in vegetable oil. When the vegetable is browned, put the squid in the pan and fry for about 3-4 minutes. Finely chop the hard-boiled and cooled eggs, mix with the fried squid and onion. Cut the seaweed into shorter pieces, mix it with the remaining ingredients, season with a little freshly ground white pepper and season with mayonnaise. Serve the salad chilled, bon appetit!
Salad with squid, cucumber and sea cabbage
Guests are coming and you don't know what dish to haveto please them? This tasty, filling and easy-to-cook dish will come in handy. From inexpensive products you can create a wonderful salad that will satisfy your hunger and please the eye. Ingredients:
- mild cabbage sea (canned) - 230-250 grams
- can of canned squid - 250 grams
- 1/4 onion bulb (can be substituted for leeks)
- 2 boiled potatoes
- carrots boiled - 1 piece
- 2-3 pickled cucumber
- dill
- mayonnaise - 100 grams
Method of preparation:Potatoes and carrots take the longest to cook, so we suggest starting with them. Boil them without peeling. After cooling the vegetables, cut them into cubes and put them in a deep salad bowl. Drain the liquid from the marinated seaweed, chop it if it is long and add to the salad bowl. Cut the onion very thinly, into transparent quarters of rings and pour into the salad bowl. Dry the pickled cucumbers and cut into strips. Add it to the total mass and mix with mayonnaise, you can add a little salt. The recipe for salad with squid and seaweed has come to an end, all that remains is to serve it correctly. Grease a small cup with a capacity of 100-120 milliliters with vegetable oil and tightly pack the already prepared dish into it. Decorate the plate with greenery and lettuce leaves, cherry tomatoes and turn the cup with the contents over. Enjoy your meal!
Salad "Ballerina" with seafood and seaweed
Hearty and light, tasty and nutritious - all this can be said about the recipe that the famous ballerina shared with us. Try her star dish! Ingredients:
- squid fresh or thawed - 800 grams
- shrimp - 1 kilogram
- pickled sea kale - 220 grams
- pepper bulgarian (red) - 1 pod
- parsley - 12 branches
- lemon juice - 30 milliliters
- olive oil - 50 milliliters
- black pepper freshly ground - large pinch
Method of preparation:Cover the squid with water, let it thaw, and boil until done as described in the previous recipe, then cool and cut into rings. Boil the shrimp for 3 minutes in boiling water with spices (bay leaf and allspice peas), then cool and remove the shell. Sprinkle the shrimp and squid with freshly squeezed lemon juice. Cut the bell pepper into strips. You can take any color of the pod, but the red one will look much more attractive in the dish. Pour boiling water over the parsley and chop only the leaves. Chop the seaweed. Mix all the ingredients in a deep bowl, season with oil and sprinkle with freshly ground black pepper, as it will give a brighter aroma. Leave the seaweed salad with squid to infuse for about an hour at room temperature. Enjoy!
Salad of sea kale with squid in spicy butter
Aromatic spicy squid is the basis of this salad, and the original note of olives with lemon will perfectly set off the seaweed. Ingredients:
- 210 grams of seaweed canned
- cucumber-gherkin
- sweet pepper (bright color) - 1 pod
- half a can of olives with lemon
- squid in spicy butter - 100 grams
- a little olive oil and lemon juice
Method of preparation:Chop the cucumber and pepper into equal-sized strips, drain excess liquid from the cabbage, cut the olives into 2-3 rings. Remove the squid from the oil and cut into rings. Combine all ingredients and prepare the dressing. Mix olive oil with lemon juice and, if desired, add a teaspoon of spicy crustacean oil. Pour the resulting mixture over the ready seaweed and squid salad and let it sit for a while, serve chilled. Enjoy!
Salad with seafood and corn
This recipe is very bright, juicy and rich in flavors. A real find during the hot holiday season! Ingredients:
- Sea kale - 210-230 grams
- 0,5 cans of sugar corn
- frozen squid carcass
- 2 boiled eggs
- fresh tomato - 1 piece
- medium sized bulb
- cucumber-gherkin - 1 piece
- half a lemon for juice
- garlic to taste,
- mayonnaise home
Method of preparation:Cut the onion very thinly and finely, sauté in butter for a couple of minutes until transparent. Cut the tomato, cucumber and eggs into equal cubes. Defrost the cleaned squid carcass and boil it for 2 minutes in boiling water. Chop into strips. Cut the seaweed into short pieces. Mix all the ingredients and season with mayonnaise, you can squeeze a little garlic through a press. Serve the squid salad with seaweed cold - enjoy! The brightness of the kelp wonderfully complements the taste of crustaceans, if you are not yet familiar with this combination, be sure to try the recipes we described above. In addition to the bright sea flavor, the advantage of the seaweed and squid salad is that it is low-calorie, nutritious and very healthy. After all, kelp is simply a storehouse of iodine and vitamins that are difficult to find in other cultivated crops. Cook it with benefit!
