Salads

Grilled Squid & Snap Pea Salad

We all love fried calamari as an appetizer but squid can be so much more.  Such an underrated member of the ocean dwelling family

We don’t have to bread and fry squid for it to be tasty, we can lightly dress and grill it to be the amazing star of a fan-tabulous salad

Let’s start with 2 pounds of squid, that has been cleaned and blotted dry

Transfer to a baking sheet and drizzle with olive oil and sprinkle with kosher salt and black pepper

We like to skewer the tentacles so they’re easier to maneuver on the grill

Note: be sure to soak wooden skewers at least 30 minutes in water before grilling

Set aside and let’s get to work on the salad ingredients

I’ve trimmed 12 ounces of sugar snap peas

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We’re going to blanch them in a pot of salted, boiling water for just about 2 minutes

Remove immediately to an ice bath so the cooking process stops

While they’re chillin’, let’s mix up the vinaigrette

Measure out 2 tablespoons each of extra virgin olive oil, sesame oil and fresh lime juice and 2 teaspoons of fish sauce

Dice one garlic clove, 1 tablespoon of peeled ginger and 1/2 seeded jalapeno

Whisk all ingredients until thoroughly combined

Dry sugar snap peas on a clean kitchen towel

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Dice the other half of seeded jalapeno, green & white parts of 2 large scallions, thinly slice 1/2 red pepper and rough chop and 1/4 cup of fresh cilantro

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Add the sugar snap peas to a large bowl along with the rest of the veggies

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Pour the vinaigrette over the ingredients in the bowl and toss well

Set aside to let the flavors meld while we grill the squid

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Preheat the grill to 400 degrees F and make sure the grates are well oiled

Grill the squid 2 minutes, turn, not flip and grill another 2 minutes.  This will allow the crosshatch grill marks that we like to see

Flip and grill 4 minutes more or until the squid body is easily pierced with a knife

Remove to a tray and let cool a bit before slicing

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When cool enough to touch, slice the body into rings and cut the tentacles in half if they’re large

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Add the squid to the veggies and toss well so they are covered with the vinaigrette

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Garnish with a sprig of cilantro and serve!

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Enjoy!

Simply Sundays! ~ Grilled Squid & Snap Pea Salad

  • Servings: 4-6
  • Difficulty: Medium
  • Print

Ingredients

2 pounds of cleaned squid

12 ounces of sugar snap peas, trimmed

1 seeded jalapeno, halved

2 large scallions; green & white parts thinly sliced

1/2 red pepper, thinly sliced

1/4 cup of of fresh cilantro, roughly chopped

For the vinaigrette

2 tablespoons of extra virgin olive oil

2 tablespoons of sesame oil

2 tablespoons of fresh lime juice

2 teaspoons of fish sauce

1 garlic clove, minced

1 tablespoon of peeled ginger, minced

1/2 of the seeded jalapeno, minced

Directions

2 pounds of squid, cleaned and blotted dry

Transfer squid to a baking sheet and drizzle with olive oil and sprinkle with kosher salt and black pepper

Soak a wooden skewer at least 30 minutes in water before grilling

Trim 12 ounces of sugar snap peas and blanch in a pot of salted, boiling water for just about 2 minutes

Remove immediately to an ice bath to stop the cooking process

For the vinaigrette

Measure out 2 tablespoons each of extra virgin olive oil, sesame oil and fresh lime juice and 2 teaspoons of fish sauce; dice one garlic clove, 1 tablespoon of peeled ginger and 1/2 of a seeded, diced jalapeno; whisk all ingredients until thoroughly combined

Dry sugar snap peas on a clean kitchen towel

Add the other half of the diced jalapeno, sliced scallions, red peppers and fresh cilantro

Add the sugar snap peas to a large bowl along with the rest of the veggies

Pour the vinaigrette over the ingredients in the bowl and toss well; set aside

Preheat the grill to 400 degrees F and make sure the grates are well oiled

Grill the squid 2 minutes, turn, not flip and grill another 2 minutes; flip and grill 4 minutes more or until the squid body is easily pierced with a knife

Remove to a tray and let cool a bit before slicing

When cool enough to touch, slice the body into rings and cut the tentacles in half if they’re large

Add the squid to the veggies and toss well so they are covered with the vinaigrette; garnish with a sprig of cilantro

Tools used to make this recipe

Wilton Recipe Right 3 Piece Cookie Pan Set

Architec Gripperwood Cutting Board

ZELITE INFINITY Santoku Knife

© Simply Sundays 2017
All rights reserved

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