Squid Salad with Cucumbers, Almonds and Pickled Plum Dressing
Published July 27, 2010
Andrew Scrivani for The New York Times
- Total Time
- 15 minutes
- Rating
- Comments
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Ingredients
8 small Japanese cucumbers or 4 Kirby cucumbers, thinly sliced
2 ½ tablespoons mirin, more to taste
2 tablespoons rice-wine vinegar, more to taste
2 tablespoons minced shiso or mint, more for serving
½ teaspoon salt, more to taste
1 pound squid
¼ cup slivered almonds
1 tablespoon extra virgin olive oil
Ground black pepper to taste
2 to 3 tablespoons umeboshi (pickled plum paste), or to taste
Nutritional analysis per serving
30 grams carbs; 264 milligrams cholesterol; 287 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 5 grams fiber; 355 milligrams sodium; 23 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl toss cucumbers, 2 tablespoons mirin, vinegar, shiso and salt. Taste and add more mirin, vinegar and salt, if desired. Set aside.
- Step 2
To prepare squid, cut off tentacles. Thinly slice bodies into rings and halve tentacles lengthwise. Rinse and pat dry.
- Step 3
In a large skillet over medium heat, toast almonds until golden brown, about one minute. Transfer to a bowl to cool and return skillet to heat.
- Step 4
Drizzle olive oil into hot skillet and add squid rings. Cook for one minute, then add tentacles, salt and pepper to taste. Cook, stirring occasionally, about 2 minutes more, until squid is just opaque. Turn off heat; allow squid to cool slightly.
- Step 5
Add remaining ½ tablespoon mirin and umeboshi plum paste to squid and stir to combine. Taste and add more umeboshi or mirin, if desired.
- Step 6
Serve squid over cucumber salad; garnish with almonds and additional chopped shiso.
Private Notes
Comments
i combine the oil vinegar mirin and 8 pitted whole preserved ume in a blender for dressing, add slivered shiso when serving. serve with sushi rice for a delicious and colorful one dish meal.
i combine the oil vinegar mirin and 8 pitted whole preserved ume in a blender for dressing, add slivered shiso when serving. serve with sushi rice for a delicious and colorful one dish meal.