Grilled Squid and Plum Salad with Cilantro, Mint, and Peanuts

Name: Grilled Squid and Plum Salad with Cilantro, Mint, and Peanuts
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 1 teaspoon Asian chile paste; 118 milliliters packed fresh cilantro leaves; 118 milliliters packed fresh mint leaves; 3 Tbsps fresh lime juice, or to taste; 4 servings Accompaniment: lime wedges; 946 milliliters 3/4 lb Napa cabbage, thinly sliced crosswise; 567 grams firm-ripe medium plums , halved lengthwise, pitted, and each half cut into sixths; 1 teaspoons salt; 118 milliliters coarsely chopped salted peanuts; 59 milliliters thinly sliced scallion; 3 Tbsps seasoned rice vinegar; 4 teaspoons Asian sesame oil; 454 grams cleaned small squid; 1 Tbsp sugar, or to taste; 1 teaspoon vegetable oil

Grilled Squid and Plum Salad with Cilantro, Mint, and Peanuts might be just the main course you are searching for. One portion of this dish contains around 25g of protein, 16g of fat, and a total of 349 calories. This recipe serves 4. This recipe covers 25% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. A mixture of mint leaves, scallion, firm-ripe plums, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Whisk together lime juice, vinegar, sugar, sesame oil, chile paste, and 1/4 teaspoon salt.

Ingredients you will need

Chili Paste

Lime Juice

Sesame Oil

Vinegar

Sugar

Salt

Equipment you will use

Whisk

Cut squid bodies open to make flat pieces and, holding knife almost parallel to work surface (at a 30-degree angle), score inner side of flattened squid in a crosshatch pattern (do not cut all the way through). Pat squid bodies and tentacles dry and toss with vegetable oil, 1/4 teaspoon salt, and pepper.

Ingredients you will need

Vegetable Oil

Pepper

Squid

Salt

Equipment you will use

Knife

Heat lightly oiled grill pan over moderately high heat until hot but not smoking, then grill squid bodies, in batches if necessary, crosshatch sides down first, turning once, until just cooked through (squid will curl up as it cooks), about 2 minutes.

Ingredients you will need

Squid

Equipment you will use

Grill Pan

Grill

Transfer to a cutting board as grilled and keep warm, covered. Grill tentacles in same manner.

Equipment you will use

Cutting Board

Grill

Cut squid bodies crosswise into 1-inch pieces.

Ingredients you will need

Squid

Grill plums, in batches if necessary, turning once, until grill marks appear, about 2 minutes.

Ingredients you will need

Plum

Equipment you will use

Grill

Transfer as grilled to a bowl.

Equipment you will use

Bowl

Toss cabbage with cilantro, mint, scallion, 1/4 cup peanuts, half of dressing, and remaining 1/4 teaspoon salt. Mound salad on plates and top with squid and plums.

Ingredients you will need

Cilantro