Grilled Squid Salad
Grilled Squid Salad takes around 1 hour and 30 minutes from beginning to end. Watching your figure? This gluten free, dairy free, fodmap friendly, and pescatarian recipe has 212 calories, 13g of protein, and 15g of fat per serving. This recipe serves 6 and costs $1.81 per serving. A mixture of canolan oil, sesame oil, chile powder, and a handful of other ingredients are all it takes to make this recipe so flavorful. 215 people have tried and liked this recipe. It is brought to you by Eating Well. It is perfect for The Fourth Of July. It works well as a main course. With a spoonacular score of 65%, this dish is solid. Grilled Squid Salad, Vietnamese Grilled Squid Salad, and Grilled Squid Salad with Celery Leaf Pesto are very similar to this recipe.
Servings: 6
Preparation duration: 30 minutes
Cooking duration: 60 minutes
Ingredients:
1/4 cup canola oil
1/4 cup grated carrot
2 tablespoons Korean chile powder (see Notes)
1/2 teaspoon grated or minced fresh ginger
2 tablespoons reduced-sodium soy sauce
2 tablespoons toasted pine nuts (see Tip), finely chopped
3 tablespoons rice vinegar.jpg)
1 tablespoon toasted sesame oil
1 pound cleaned squid tubes and/or tentacles (see Notes)
1 teaspoon sugar
Equipment:
whisk
bowl
grill
cutting board
Cooking instruction summary:
Whisk canola oil, vinegar, chile powder, soy sauce, sesame oil, sugar and ginger in a medium bowl. Set aside about 3 tablespoons in a small bowl for dressing.Add squid tubes and/or tentacles to the remaining marinade. Turn to coat well. Cover and marinate in the refrigerator for 1 to 2 hours.About 20 minutes before youre ready to grill, preheat a gas grill to high or prepare a charcoal fire. Brush the grill rack clean.Lift the squid pieces one at a time from the marinade, letting the excess liquid drip back into the bowl. (Discard the marinade.) Grill the squid, turning once or twice, until lightly charred but still tender, 2 to 4 minutes. Transfer to a clean cutting board; cut tubes into bite-size rings and leave tentacles whole or cut in half, if desired. Place in a medium bowl with the reserved dressing, carrot and pine nuts; toss to combine. Serve at room temperature.
Step by step:
1. Whisk canola oil, vinegar, chile powder, soy sauce, sesame oil, sugar and ginger in a medium bowl. Set aside about 3 tablespoons in a small bowl for dressing.
2. Add squid tubes and/or tentacles to the remaining marinade. Turn to coat well. Cover and marinate in the refrigerator for 1 to 2 hours.About 20 minutes before youre ready to grill, preheat a gas grill to high or prepare a charcoal fire.
3. Brush the grill rack clean.Lift the squid pieces one at a time from the marinade, letting the excess liquid drip back into the bowl. (Discard the marinade.) Grill the squid, turning once or twice, until lightly charred but still tender, 2 to 4 minutes.
4. Transfer to a clean cutting board; cut tubes into bite-size rings and leave tentacles whole or cut in half, if desired.
5. Place in a medium bowl with the reserved dressing, carrot and pine nuts; toss to combine.
6. Serve at room temperature.
Nutrition Information:
covered percent of daily need
