Seafood Salad with Dill Dressing

Name: Seafood Salad with Dill Dressing
Yield: Makes 2 Main-Course Servings or 4 First-Course Servings
Ingredients: ½ pound skinless salmon fillets, cut into 1-inch cubes or equal amount lump crabmeat or cooked lobster meat; ½ cup cold water; 1 pound medium mussels (about 14), preferably cultivated; ¾ pound medium whole shrimp, in the shell (about 25 to the pound); Freshly ground pepper, to taste; Salt, to taste; ¼ cup coarsely chopped fresh dill; 2 celery ribs, strings removed (Celery Stringing) and cut into ⅓-inch dice Basic Mustard Vinaigrette

Preparation info

Makes
2
Main-Course Servings

Difficulty
Easy

Appears in

Get in There and Cook

By Richard Sax

Published 1997

About

Fresh dill is a classic seasoning partner for seafood, especially salmon. For best flavor, serve this salad as soon after making as possible.

Ingredients

¾ pound medium whole shrimp, in the shell (about 25 to the pound)
1 pound medium mussels (about 14), preferably cultivated

Pescatarian

Method

1. Peel and devein shrimp (see Shrimp Basics). Cut the shrimp crosswise into 2 or 3 pieces.
2. Pull the wiry beard, if any, from the flat side of the mussels. Rinse the mussels well under cold water and drain. Combine the mussels and ½ cup cold water in a 2-quart saucepan. Set over high heat and cover the saucepan. Steam (