The fish salad is one of the most popular appetizers on the menu.
But for the true seafood fan, the real thrill comes from the taste of the meat.
With a salad that combines everything you love about the sea, it’s easy to make the perfect meal for a gathering.
Here’s how to make a delicious seafood salad with a little help from your own personal sea creature.
The ingredients 1 cup of fresh sea salt and freshly ground black pepper 1/4 cup of olive oil 1/2 cup of chopped celery leaves 2 cups of cooked salmon fillets (or tuna fillets) 1 tablespoon of fresh lemon juice 1 teaspoon of salt and pepper (or to taste) 1 cup fresh kale leaves, thinly sliced 1 cup frozen blueberries, thawed 1/3 cup of raw walnuts, chopped 1/8 cup of frozen blue cheese, chopped For the dressing 1/6 cup of dried red chile flakes 1 tablespoon white vinegar 1 tablespoon black pepper for the topping (optional) 1/5 cup of shredded mozzarella cheese (optional, but recommended) Instructions Mix the salt, pepper, olive oil, celery, kale and salmon fillet in a large bowl.
Add the lemon juice and lemon zest and stir well to combine.
Season the salmon fillets with salt and lemon juice.
Heat the olive oil in a skillet over medium heat until it begins to smoke.
Add 2 tablespoons of the salmon and cook for 5 minutes on each side.
Add 1 tablespoon more oil when the salmon is cooked through.
Add remaining salmon and stir until well-marbled.
Season to taste with salt, black pepper and vinegar.
Top with fresh blueberries and kale and serve.
The meat 3/4 of the filet mignon (or other filet-style steak) is cut into bite-sized pieces.
Cut a small sliver off the end of each piece and lay it on a baking sheet.
Heat up the olive or butter in a small pan over medium-high heat.
Cook the filets until they’re cooked through, about 5 minutes.
Transfer to a plate and let cool.
Transfer the rest of the steak to a cutting board, cut a long slit through the filete and place it on top of the cutting board.
Cover the pan with foil and let sit for 10 minutes before slicing.
(Alternatively, you can use a large nonstick skillet and slice the filettes on a diagonal line, like this one.)
Serve with your favorite toppings and enjoy!
Recipe by Amy B