Fennel and Seafood Salad
This vibrant Fennel and Seafood Salad is a delightful combination of fresh flavors and textures that will tantalize your taste buds. Perfectly suited for a light meal or as an impressive appetizer, this dish can be prepared in just 30 minutes. With the subtle spiciness of the seafood complemented by the crispness of the fennel and the sweetness of ripe nectarines, this salad is a crowd-pleaser that’s also lactose-free. Serve it as a refreshing dish on a warm day or as a unique starter for your next gathering.
Preparation Overview
- Total Time: 30 minutes
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Servings: 4
- Spice Level: Mild
- Dietary Info: Lactose-Free
Ingredients
| Ingredient | Quantity |
|---|---|
| Raw prawns | 200 g |
| Chilli powder | ½ tsp |
| Salt | To taste |
| Raw squid | 200 g |
| Turmeric | ½ tsp |
| Salmon fillet (skinned, chopped) | 1 fillet |
| Chaat masala | ½ tsp |
| Fennel bulb | 1 bulb |
| Ripe nectarine | 1, sliced |
| Fresh coriander (chopped) | Handful |
Instructions
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Prepare the Prawns: Start by sprinkling the raw prawns with chilli powder and a pinch of salt. Heat a griddle or frying pan over medium heat and cook the prawns until they are thoroughly cooked and pink, about 3-4 minutes. Once cooked, set them aside.
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Cook the Squid: Next, sprinkle the raw squid with turmeric and salt. In the same pan, cook the squid until tender and cooked through, which should take around 2-3 minutes. Remove from heat and set aside.
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Bake the Salmon: Coat the salmon chunks with chaat masala. Place the coated salmon on an oven tray and bake at 180°C (350°F) for about 5 minutes, or until just cooked and flaky.
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Prepare the Fennel: Finely slice the fennel bulb and lightly drizzle with olive oil. Grill the fennel slices on the griddle for a few minutes until they become tender and slightly charred, adding a lovely smoky flavor.
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Make the Dressing: While the seafood and fennel are cooking, mix all ingredients for the dressing (olive oil, lemon juice, salt, and pepper) in a small bowl. Set aside to allow the flavors to meld.
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Assemble the Salad: In a large bowl, combine the grilled fennel, chopped fresh coriander, cooked prawns, squid, and salmon. Drizzle the dressing over the salad and gently toss everything together to coat.
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Add the Nectarine: Finally, add the sliced nectarine to the bowl, tossing gently to combine. The sweetness of the nectarines will enhance the dish beautifully.
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Serve: Plate the salad, ensuring even distribution of all ingredients, and serve immediately as a refreshing starter or a light meal.
This Fennel and Seafood Salad is not only a feast for the eyes but also a celebration of flavors that will leave your guests asking for more. Enjoy the delightful combination of seafood, fennel, and sweet nectarines, all brought together with a tangy dressing that will elevate your dining experience!
