Seafood Salad Imoyo Recipes

Steps:

• the parsleyFill a large skillet with water to a depth of about an inch and bring the water to a simmer.
• Add fish and poach about five minutes or until opaque and beginning to flake (this will depend upon the thickness of your fillets).
• Remove the fish gently with a slotted spatula, allowing any excess water to drip back into the pan, and place the fish in a large bowl.
• Now add the shrimp to the simmering water and poach tem about 2 to four minutes or until done -- but NOT overcooked!
• Remove the shrimp, draining off any excess water, to the bowl.
• Reserve 2/3 cup of the poaching liquid and discard the rest (or reserve it for another use).
• Peel and seed the tomato, chop the tomato flesh, and add it, along with the peppers, the parsley and the garlic, to the bowl with the seafood and toss gently.
• In a small saucepan, whisk the lemon juice, olive oil, tomato paste and salt together and add the reserved 2/3 cup of the poaching liquid.
• Bring to a boil, reduce heat and simmer, uncovered, about five minutes.
• Pour the sauce over the salad mixture and stir gently.
• Let stand at room temperature at least 30 minutes before serving.
• Serve at room temperature.

Steps:

• Add some salt and pepper to the bottom of a mixing bowl. Flake salmon into the bowl.
• Dice dill spears and add to the salmon. Add celery, eggs, green onion, red onion, mayonnaise, yogurt, sour cream, and dill. Blend with a spatula or large spoon.

Steps:

• add the imitation crab meat.
• add pepper,scallion and celery.
• add your mayo.
• then the juice of your lemon.
• salt to taste.
• serve cold.

Steps:

• Gently mix the shrimp, imitation crabmeat, cabbage, celery, and green onions together in a large bowl. Stir the mayonnaise and sugar together in a separate bowl until the sugar is dissolved into the mayonnaise; add to the shrimp mixture and gently stir until all ingredients are evenly coated.
• Refrigerate for 3 hours to allow the cabbage to soften and the flavors to blend.

Steps:

• Peel the plantains by cutting through the peel lengthwise and sliding your fingers under the skin to pull it off.
• Place the whole plantains in a medium saucepan with enough water to cover; bring to a boil and simmer for about ten minutes or until plantains are soft enough to pierce with a fork (If you use ripe ones which have gone yellow and are developing black spots, 10 minutes will be fine--the green ones will take longer and won't taste as good).
• Drain the plantains and set aside to cool.
• While the plantains are cooking, peel and seed the green pepper and slice it into long thin slices.
• Seed and chop the red pepper.
• Peel, seed and dice the cucumber and place in a bowl with the peppers.
• Whisk the oil, lime juice, salt and pepper, and garlic (if you are using it--I like it) together until creamy; this will take a couple of minutes.
• Slice the cooled plantains on the diagonal into 1/2" pieces and add to the vegetables in the bowl.
• Pour the marinade over and mix well.
• Serve at room temperature.
• Note: This salad is best if made an hour or so in advance so the flavors can 'marry' -- I find it needs more salt and pepper at the table--a matter of taste.

Steps:

• Finely grate zest from orange. Cut orange crosswise in half; squeeze juice from orange. Transfer zest and juice to a large bowl. Repeat with lemon and lime. Add shrimp, crab, onion and pepper; toss to coat. Serve on lettuce with crackers.