Photo: Anna Pelzer
Hot Seafood Salad With Sherry Vinaigrette
16 ingredients
15 min + 10 min
5
openrecipes
Hot Seafood Salad With Sherry Vinaigrette. Salmon, shrimp and scallops over the top of ice cold romaine. A healthy quick meal.
Estimated Nutrition (whole recipe, rough)
633
Calories
50g
Protein
28g
Fat
43g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Honey | 1 tbsp (21g) | 64 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ⅓ cups FOR THE VINAIGRETTE:
- 3 Tablespoons Extra Virgin Olive Oil
- ¼ teaspoons Sherry Vinegar, Good Quality
- ⅛ teaspoons Honey
- 3 Tablespoons Dijon Mustard
- ½ cups FOR THE HOT SEAFOOD:
- 1 pound Extra Virgin Olive Oil
- 2 pinches Shallots, Thinly Sliced
- ¼ teaspoons Wild Salmon, Cut Into Bite Sized Pieces
- ¼ pounds Sea Salt
- ½ pounds Garlic Powder
- 1 cup Bay Scallops, Rinsed And Dried
- 14 ounces, weight Small Shrimp, Shelled, Deveined, Rinsed And Dried
- 3 Tablespoons Kalamata Olives (pitted)
- 2 heads Canned Artichoke Hearts Packed In Water, Drained
- 1 cup Sherry Vinegar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes