Seafood and Sausage Salad

Seafood and Sausage Salad.

Inspired by: Thai Cuisine

Portion feeds: 3

Ingredients:

2 sausage links

2 stalks of lemongrass – pound the lemongrass with your meat mallet or the back of your knife. Cut the lemongrass into large pieces so it’s easier to remove later.  Lemongrass is not edible.

1 tbsp. of chopped mint

2 cups of combined thinly sliced: red onion and bell peppers: red, yellow, orange and green

1 tbsp. extra virgin olive oil

½ tsp. red curry powder

Endives

Ingredients for the dressing:

½ cup of fresh lime juice

½ cup of fresh lemon juice

2 stalks of lemongrass – pound the lemongrass with your meat mallet or the back of your knife. Cut the lemongrass into large pieces so it’s easier to remove later.  Lemongrass is not edible.

2 tbsp. of palm sugar

1 tbsp. of fish sauce

2 tbsp. of soy sauce

1 fresh whole Thai chili pepper sliced very thin

½ cup of chopped cilantro

1 grated garlic glove

Seafood ingredients:

1 sea scallop – cut in ¼’s

9 shrimps – clean

1/3 lb. of mahi-mahi – cut into 1” cubes

4 calamaris – sliced

Directions:

1) Fry the sausage. Let the sausage cool.  Slice the sausage and place the sausage in a salad bowl.

2) Combine all the ingredients for the dressing in a medium size bowl (this is not going to be the salad bowl).  Remove the lemongrass from the bowl right before adding the dressing to the salad.

3) Stir-fry the peppers and onions until they are wilted and caramelized.  Move the peppers and onions into the salad bowl.

4) In a large frying pan, over medium heat, add 1 tbsp. extra virgin olive oil, lemongrass and ½ tsp. of red curry powder.  Stir for a minute before adding the seafood and raising the heat to high.  Quickly stir fry the seafood and remove it from the pan placing it on the salad bowl.  Keep the juice from the seafood in the frying pan. Place the frying pan back on the stove on medium heat and let the juice from the seafood reduce to half and add the reduced mixture into the salad bowl.

5) Pour ½ of the dressing into the salad bowl containing all ingredients, add the mint and stir all the ingredients.

 

Serving suggestions: Endive lettuce is a great addition with this dish.  Using a small spoon scoop the salad along with the dressing and place it on an endive leaf and you will enjoy the crunchiness of the endive with the sweet, hot and sour taste of the dressing along with the chewing textures of the different seafood. 

Enjoy with a cold beer!

FOOD DISCLAIMER:

This recipe does not take into consideration for any possible food allergy, digestive problems or any other physical problem one may have regarding consumption of food.  Therefore, you are responsible for what you eat.

 

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Recipes | International Flavors

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