Mussels are one of the most delicious and healthy delicacies. They contain a large amount of protein, mineral salts, iron, phosphorus and vitamins. And most importantly, mussels are a low-calorie product. The salad from these clams is juicy and satisfying. Pineapple - rosemary sauce gives this salad extra piquancy.
It is necessary
-
- For the salad:
- • 40g lettuce;
- • 30g salmon;
- • 60g frozen squid;
- • 30g of mussels;
- • 40g of tomatoes;
- • a small head of onion
- • half of small carrots;
- • 1 bay leaf;
- • 20 ml of vegetable oil;
- • 2 stalks of dill;
- • 2 stalks of parsley;
- • 3-4 peas of black pepper;
- • Salt
- pepper to taste.
- For the sauce:
- • 90 ml of pineapple juice;
- • 5 ml of balsamic vinegar;
- • 3 ml of lemon juice;
- • 10 g of granular mustard;
- • 2 g rosemary.
Instructions
Step 1
Defrost the squid at room temperature, peel them off the film.
Step 2
Add cold water to a metal saucepan and bring to a boil over high heat.
Step 3
Peel the onions and carrots, rinse under cold running water, chop coarsely and place in a saucepan.
Step 4
Separate the parsley and dill from the leaves, rinse under water and also put in a saucepan.
Step 5
Then add salt water, bay leaves and a few black peppercorns.
Step 6
Place the squid in boiling water for 1 minute, remove them with a slotted spoon in a previously prepared bowl of cold water and ice. Cut into four even pieces.
Step 7
Remove the shells from the mussel meat, rinse and dry.
Step 8
Sort lettuce, rinse and dry. Tear the salad with your hands into small pieces.
Step 9
Pour pineapple juice into a clean saucepan and evaporate until medium thick.
Step 10
Rinse and dry the rosemary thoroughly.
Step 11
Place the rosemary in a saucepan with pineapple juice. Bring to a boil and remove from heat.
Step 12
Cool the resulting sauce. Then add lemon juice and grainy mustard. Remove the rosemary from the sauce.
Step 13
Stir the sauce gently and cool.
Step 14
Toss the salad with the sauce and place in the center of a wide, round plate.
Step 15
Rinse the tomatoes thoroughly, dry, peel from the stalk and entrails.
Step 16
Cut the tomatoes into small petals and arrange them around the seasoned salad.
Step 17
Rinse the salmon fillet, dry and cut into slices.
Step 18
Fry salmon, squid and mussels in vegetable oil in a frying pan until cooked through.
Step 19
Place seafood on a clean paper towel and drain off excess oil. Then, place the seafood around the lettuce leaves.
Step 20
Decorate the edges of the salad plate with drops of sauce.
21
Season with salt and pepper to taste.
