Jason's Seafood Salad
salads
This is one of the dishes that Chef Jason Wilson, of the restaurant 'Crush' in Seattle, taught me to make on the TV show when I proposed to Jessica. It's a hot/cold salad featuring fresh seafood, fennel, cucumber, and mint.
Ingredients
- 10 Mussels, alive in shell
- 6 oz. Fresh #1 Ahi Tuna
- 1/2 English cucumber, sliced in thin rings
- 1 bunch mint
- 1/4 head Fennel, sliced thin
- 1 meyer lemon
- 1/4 cup Olive Oil
- 8 Fresh Large Prawns, Peeled and de-veined
- 4 oz. Tako (Cooked Octopus)
- 2 Radishes, sliced thinly
Instructions
Step 1
In a sauté pan, simmer the fennel & mussels in olive oil until they begin to open, add the prawns and saute until they are lightly cooked and pink, remove from heat and add the cucumber.
Step 2
Chop the tuna in large pieces, squeeze in the Meyer lemon juice, tear they mint leaves and add radishes, adjust seasoning with sea salt and olive oil and add the Octopus.
Step 3
To plate the salad start with the warm items and top with the cool ones.