Ligurian Seafood Salad and the Upcoming Weekly Menu #FishFridayFoodies

This delicious Meditteranean salad is perfect as a starter to a wonderful dinner party or as the entree of an elegant lunch or light dinner.  Chock full of  marinated seafood tossed with a white bean salad, it transports you to a seaside restaurant for a wonderful, relaxing meal.

We are sharing steamed fish/seafood recipes today with the Fish Friday Foodies crew......

Karen of Karen's Kitchen Stories is hosting this month and gave us a wide open theme.  Karen invited us to share any recipe that uses steaming in preparing the meal.  Let's see what everyone brought to the table.......

• Kerala Style Surmai Fish Cutlets from Sneha's Recipe
• Ligurian Seafood Salad from A Day in the Life on the Farm
• Nori-wrapped Ginger Soy Steamed Cod from Food Lust People Love
• Sand Dabs en Papillote from Culinary Adventures with Camilla
• Steamed Fish Tacos with Avocado Salsa from Palatable Pastime
• Steamed Haddock with Brussels Sprouts in Vermouth from Goats and Greens
• Steamed Salmon with Fennel from Karen's Kitchen Stories

This recipe starts by steaming the clams and mussels in wine and garlic until they start to open.  Then you add in the calamari and continue to steam until they open completely.  You are going to want to discard any that do not open when steamed.

The seafood then gets tossed with vegetables and an herby marinade.

Make your Bean Salad and set aside.

I kept the salads separate and refrigerated until dinner time.  I had one guest who was not able to have the seafood so I provided the bean salad by itself for her.  Both salads can be served as stand alone dishes.

When ready to serve place the bean salad onto a plate and top with the seafood salad.  The recipe as provided below makes enough for 4 main course servings or 8 first course servings.

Tomorrow the Angel Face turns 7 1/2 years old.  She has advised that she thinks half birthdays deserve a celebration.  I'm always up for a celebration so we are having family dinner tomorrow with the menu that she provided for me.  Chocolate Cheesecake with her name written in icing on top, Steaks, Green Beans, Mashed Potatoes and Salad.  She is too funny........

Sunday we are invited to Frank's brother's house for dinner.  I am bringing dessert.  Monday we are meeting friends for a late lunch so we will be having a light dinner.  Tuesday I have an all day appointment for the spa and then Frank and I are going to a Wing's Game where we will eat junk food.

Wednesday, Thursday and Friday finds us back at work for the Food Pantry and Fish Fry so not a whole lot of cooking going on at home but I'll make up for it at the church LOL.....

Saturday-Melody's Half Birthday

Salad-provided by Mama

Grilled Steaks

Mashed Potatoes

Green Beans

Chocolate Cheesecake

Sunday-Dinner at Dan and Rebecca's

Holy Cow Chocolate Pie ala mode

Monday

Queso Fundido

Tuesday- Dinner at Wing's Game

Wednesday

Lemony Shrimp Pasta

Rainbow Roated Vegetables

Thursday

Out to dinner after Fish Fry Prep

Friday

Eat at Fish Fry

Salads, Main Course Salads, First Course, Seafood Salad, Bean Salad

First Course, Salads, Entrees

French

Yield: 8 first course or 4 main course

Author: A Day in the Life on the Farm

Ligurian Seafood Salad

This delicious Meditteranean salad is perfect as a starter to a wonderful dinner party or as the entree of an elegant lunch or light dinner. Chock full of marinated seafood tossed with a white bean salad, it transports you to a seaside restaurant for a wonderful, relaxing meal.

Prep time: 20 MinCook time: 15 MinTotal time: 35 Min

Ingredients

• 1 c. olive oil
• 4 cloves garlic, minced
• handful parsley leaves, chopped
• leaves from 4 sprigs thyme
• leaves from 1 stem rosemary, chopped
• 1 jalapeno pepper, seeded and chopped
• 3/4 lb mussels, scrubbed
• 1/2 lb. littleneck clams, scrubbed
• 1 c. dry white wine
• 2 cloves garlic, minced
• pinch of crushed red pepper
• 3/4 lb. calamari rings
• 2 stalks celery, diced
• 1 fennel bulb, cored and diced
• 2 (14 oz) cans cannelini beans, rinsed and drained
• 4 sundried tomatoes in olive oil, chopped
• large handful parsley, chopped
• 1 small shallot, minced
• juice of 1 large lemon
• 1 T. chile oil
• 1 1/2 c. olive oil
• salt and pepper, to taste

Instructions

1. Heat the olive oil in a saute pan over low heat. Add the garlic and poach until it begins to sizzle, about 3-4 minutes. Remove from heat and allow to cool.
2. When cool, stir in parsley, thyme, rosemary and jalapeno. Set aside.
3. Heat a large saute pan over high heat. When hot add the mussels and clame along with the wine, 2 cloves of garlic and crushed red pepper. Cover and steam for about 5 minutes, until some of the shellfish start to open. Add the calamari and cook for another couple of minutes, until shells are completely open and calamari is cooked. Remove seafood to a bowl and set aside, discarding any shells that did not open.
4. In large bowl, combine the beans, tomatoes, parsley, shallots, lemon juice, chile oil and olive oil. Set aside.
5. Remove the mussels and clams from their shells and place in the marinade, along with the calamari, celery and fennel. Toss to coat.
6. To serve, divide the bean salad onto plates and top with the seafood salad.

Notes

Adapted from a recipe found at Louisiana Kitchen and Culture

Nutrition Facts

Calories

844.26

Fat (grams)

70.85

Sat. Fat (grams)

9.93

Carbs (grams)

31.12

Fiber (grams)

6.78

Net carbs

24.34

Sugar (grams)

2.71

Protein (grams)

18.7

Sodium (milligrams)

141.69

Cholesterol (grams)

106.43

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