Best Wasabi Seafood Salad Recipes

Mixed Seafood Salad with Fresh Wasabi Vinaigrette image

Provided by Ming Tsai

Time 15m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons fresh grated wasabi (can substitite with 1 tablespoon fresh horseradish and 2 teaspoon wasabi powder)
1 tablespoon thin soy sauce
1 lemon, juiced
1 teaspoon sugar
1/3 cup canola oil
Salt
1/4 pound crab meat
2 lobster tails, halved
12 large shrimp, peeled and deveined
4 cups mizuna
4 ripe Roma tomatoes, sliced
1 package daikon sprouts

Steps:

In a bowl, mix wasabi with soy sauce, juice, and sugar. Whisk in the oil. Mix with seafood, mizuna and tomatoes. Check for seasoning. Garnish with daikon sprouts.

Wasabi Seafood Salad image

Provided by Ming Tsai

Categories appetizer

Time 37m

Yield 4 servings

Number Of Ingredients 12

2 fresh lobster tails
12 large shrimp, deveined
2 tablespoons freshly grated wasabi, or 1 tablespoon prepared horseradish mixed with 2 teaspoons wasabi past
1 tablespoon soy sauce
1 lemon, juiced
1 teaspoon sugar
1/3 cup canola oil
1/4 pound lump crabmeat, picked over
4 cups mizuna or tatsoi lettuce, or 2 cups mesclun plus 2 cups watercress
4 plum or 2 large tomatoes, sliced
Salt and freshly ground black pepper
2 ounces daikon sprouts, for garnish

Steps:

Bring a large pot of salted water to a boil. Fill a medium bowl with water and add ice. Add the lobster tails to the boiling water and boil until just cooked through, 5 to 7 minutes. With tongs, transfer the lobster to the ice water; retain the cooking water. When cool, drain the lobster tails, crack the shells, and remove the meat. Quarter the meat and set aside.
Return the water in the pot to a boil. Add the shrimp, and cook until just done, 3 to 5 minutes. Check the shrimp after 3 minutes; they must not overcook. Drain the shrimp and transfer immediately to the ice water. When cold, drain on paper towels and peel.
In a small bowl, combine the wasabi, soy sauce, lemon juice, and sugar and whisk to blend. Whisk in the oil to make a light emulsion. In a large bowl, combine the crabmeat, lobster meat, shrimp, mizuna, and tomatoes. Add the dressing, season with the salt and pepper, and toss to blend.
Divide the salad among 4 plates. Garnish with the daikon sprouts and serve.