Ingredients
1 kg mixed seafood including salmon, prawns, and fish of your choice
½ red onion
2 avocados, stone removed and sliced (optional)
Fresh baby spinach or salad greens of choice
Dressing ingredients
Zest and juice of 2 oranges
Zest and juice of 1 lemon
Generous handful of coriander
Few sprigs Italian parsley
4 spring onions
1 green chilli
2 tbsp sweet chilli sauce
50 g fish sauce
150 g olive oil
10 g rice wine vinegar
Sea salt and raw sugar to taste

Method

  • Cut all fish fillets into pieces approximately 3 cm square. Divide seafood between Varoma dish and tray and cook for 20-25 min/Varoma/speed 1 until cooked. Place fish into Thermoserver or insulated bowl and set aside.
  • Make dressing by placing citrus zest into clean, dry TM bowl and grate 10-20 sec/speed 7. Remove large pieces of zest that remain. Add herbs and chilli, chop 5-10 sec/speed 7. Add all remaining ingredients and pulse mixture Turbo/2 sec/2 times. (Don’t over mix otherwise you’ll get an emulsion rather than a dressing)
  • Pour dressing over steamed seafood and leave for a few minutes for flavours to absorb.
  • Dress each plate with salad greens, sliced onion and avocado. Add steamed seafood.
  • Drizzle with more dressing and serve with lemon wedges and steamed rice.

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Tangy Seafood Salad

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