Seafood and Arugula Salad
1 serving
15 minutes
Seafood and arugula salad is an exquisite blend of freshness and sophistication inspired by European cuisine. Its roots can be found in Mediterranean gastronomy, where seafood is valued for its delicate flavor and protein richness. Light yet rich, this salad combines tiger shrimp, octopus, and squid sautéed in fragrant olive oil with garlic and thyme. A dressing of lime, pickled ginger, honey, and soy sauce adds a spicy sweetness and a hint of acidity to the dish. Arugula contributes a slight bitterness and freshness while lemon highlights the vibrant sea notes. This salad is perfect for both a light dinner and a festive table, impressing with its balance of flavors and elegant presentation.
1
Season the cleaned seafood with salt and pepper to taste, sauté in a hot pan with 40 ml of olive oil, crushed garlic cloves, and thyme for three minutes, then add butter and remove the pan from heat.
- Tiger prawns: 3 pieces
- Baby octopus: 3 pieces
- Cuttlefish: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 50 ml
- Garlic: 2 cloves
- Thyme: 2 g
- Butter: 30 g
2
Mix lime juice, pickled ginger, honey, soy sauce, and 10 ml of olive oil.
- Lime juice: 3 ml
- Pickled ginger juice (gari brine): 20 ml
- Honey: 5 g
- Soy sauce: 3 ml
- Olive oil: 50 ml
3
Place arugula, a slice of lemon, and sautéed seafood on a plate, drizzling them with dressing before serving.
- Rocket (arugula): 20 g
- Lemon: 0.3 piece