Bulgur wheat seafood salad with a ginger and garlic dressing

Posted by petra08 on June 29, 2017 · 5 Comments 

We have had a heatwave lately. The summer got off to an amazing start. I met a friend whilst out walking the other morning. She was at the beach with her children, they were going to have a swim and breakfast before school. What a way to start the day!

There have been many beach walks and I even played around with my camera to try to capture the feeling of space, here at low tide.

 

 

All this hot weather, and a seafood loving friend coming to visit made me want to make a salad. I wanted a hearty but still light salad. I got fish and mussels from Jenkins & Son Fishmongers. They have a wide variety and I came away with fresh mussels, salmon, cod, hake and some haddock. I only got a little of each.

This dish is super easy to prepare beforehand and perfect for sharing.

 

I started by making the dressing.

Ginger and garlic dressing

preparation time 10 minutes

cooking time 0 minutes

serves 4

Ingredients

• 1 egg yolk
• 1 tsp (about) of grated ginger
• 1 garlic cloves, crushed
• juice of 1 small lemon
• olive oil, about 1/2 dl or 1/4 cup
• a pinch of salt

Mix the egg yolk, and lemon juice. Thicken with olive oil and add the garlic and ginger. Taste with salt.

 

I steamed the mussels open and removed most of them from the shell except a few for decoration.

 

 

I poached the fish by bringing salted water to a boil with a bayleaf and some rosemary. The water should taste like the sea. Cut the fish into fairly even, chunky pieces. Once the water is boiling turn the heat off, add the fish, put the lid on and let stand for 20 minutes.

The fish should be perfectly cooked. Remove the fish from the water and drain. Mix with the mussels.

 

 

Let the fish and the mussels cool and mix with the dressing. Cover and place in the fridge to marinate until you are ready to eat. I did this about three hours before serving but it will keep for longer.

 

I cooked bulgur wheat and then raided the fridge for vegetables. I had some tomatoes, some broad beans, cucumber and red onion that I chopped and mixed with the slightly cooled bulgur wheat. I steamed a few spinach leaves and added the fish and mussels and gently mixed it. I had some edible flowers from the garden along with a little dill and coriander that completed the salad together with a few pan fried scallops.

 

 

The salad was hearty but still light. The dressing, also used as a marinade added lots of flavor, I think it is a keeper.

 

 

 

 

 

 

 

 

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Filed under Allotment/Veg, Broad beans, Bulgur Wheat, Cod, Cucumber, Fish & Seafood, Fruit, Garlic, Ginger, Grain, Haddock, Herbs, Lemon, Main course, Mussels, Onion, Recipe, Salmon, Scallops, Spinach, Starter, Tomatoes · Tagged with Seafood salad