Barbecued Seafood Salad Recipe
Ingredients
| Lemon juice | 2 Tablespoon | |
| Extra virgin olive oil | 1 Tablespoon | |
| 300 g/10 oz firm white fish, cut into 3 cm / 1 1/4 in cubes | ||
| 300 g/10 oz salmon | ||
| Scallops | 12 | |
| Prawns | 12 , uncooked | |
| 1 squid, cleaned tube cut into rings | ||
| 1 bunch watercress, broken into sprigs | ||
| 1 large red onion, cut into rings | ||
| Cucumber | 1 , thinly sliced | |
| Tarragon vinegar dressing | ||
| Chopped | 3 Tablespoon | |
| Fresh tarragon | ||
| Red wine vinegar | 2 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| black pepper | 1 | |
Directions
1. Place lemon juice and oil in a bowl. Whisk to combine. Add white fish, salmon, scallops, prawns and squid. Toss to combine. Cover. Marinate in the refrigerator for 1 hour.
2. To make dressing, place tarragon, vinegar, lemon juice, oil and black pepper to taste in a screwtop jar. Shake to combine. Set aside.
3. Preheat barbecue or a char-grill pan until very hot. Line a serving platter with watercress.
4. Drain seafood mixture. Place on barbecue plate or in pan. Add onion. Cook, turning several times, for 6-8 minutes or until seafood is just cooked (it will be tough and dry if overcooked).
5. Transfer seafood mixture to a bowl. Add cucumber and dressing. Toss to combine. Spoon seafood mixture over watercress. Serve immediately.
2. To make dressing, place tarragon, vinegar, lemon juice, oil and black pepper to taste in a screwtop jar. Shake to combine. Set aside.
3. Preheat barbecue or a char-grill pan until very hot. Line a serving platter with watercress.
4. Drain seafood mixture. Place on barbecue plate or in pan. Add onion. Cook, turning several times, for 6-8 minutes or until seafood is just cooked (it will be tough and dry if overcooked).
5. Transfer seafood mixture to a bowl. Add cucumber and dressing. Toss to combine. Spoon seafood mixture over watercress. Serve immediately.
Chef
