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Indian Seafood Salad with Mango Pomegranate Salsa

Date Added: Nov 1, 2011 Scandinavian Appetizers
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Prep Time

2 hrs

Cook Time

8 mins

Ready In

2 hrs 8 mins

Serving

2

*to adjust serving size click on "serving box".

Description

This salad is not only delicious but it's beautiful too. The marinade is versatile and can be used on any seafood or chicken.


Ingredients

  • 1  Pound(s) Mixed Shellfish (Scallops, Shrimp, Lobster) or Salmon
  • 1
  • 3/8  Cup(s) Coconut, grated (soaked in 2 tbsp of water)
  • 2
  • 1  Each Lemon, juiced
  • 3
  • 4  Each Garlic Cloves
  • 4
  • 1  Each Fresh Green Chili
  • 5
  • 3/4  Cup(s) Coriander
  • 6
  • 3/8  Cup(s) Fresh Mint Leaves
  • 7
  • 1  Table Spoon(s) Cumin
  • 8
  • 1  Tea Spoon(s) Salt
  • 9

Directions

    1. Preheat oven to 356 degrees Farenheit, 180 degrees celcius
    2. Using a blender, blend ingredients for marinade together
    3. Marinate the shellfish (or salmon) for 30 minutes to 2 hours
    4. Fry the shellfish in a frying pan or bake in the oven for 6-8 minutes
    5. If you're using salmon, wrap it in foil and grill it for 8-10 minutes
    6. Serve with the Mango Pomegranate Aalsa and Sweet Potato Crackers

    Mango Pomegranate Salsa

    Ingredients

  • 1 Each Mango, cubed
  • 1/2 Cup(s) Red Onion, diced
  • 1 Each Green Chili, chopped
  • 1 Each Lemon, juiced
  • 3/8 Cup(s) Pomegranate Seeds
  • 3/8 Cup(s) Coriander
  • 1 Pinch Salt
  • Directions

    1. Mix ingredients together in a bowl
    2. Taste and season if necessary

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