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Squid Salad with Cucumbers, Almonds and Pickled Plum Dressing

5.0(40)

by Melissa Clark

Open original recipe

Asian, JapaneseWeeknight, Seafood, Appetizer

Servings

4 appetizer servings

Total time

15 min

Calories / serving

287 kcal

Ingredients (10)

serves

8 small Japanese cucumbers or 4 Kirby cucumbers, thinly slicedcucumber
2 1/2 tablespoons mirin, more to tastemirin
2 tablespoons rice-wine vinegar, more to taste
2 tablespoons minced shiso or mint, more for servingmint
1/2 teaspoon salt, more to tastesalt
1 pound squidsquid
1/4 cup slivered almondsslivered-almonds
1 tablespoon extra virgin olive oilextra-virgin-olive-oil
Ground black pepper to tastepepper
2 to 3 tablespoons umeboshi (pickled plum paste), or to taste

Instructions (6 steps)

01In a large bowl toss cucumbers, 2 tablespoons mirin, vinegar, shiso and salt. Taste and add more mirin, vinegar and salt, if desired. Set aside.
02To prepare squid, cut off tentacles. Thinly slice bodies into rings and halve tentacles lengthwise. Rinse and pat dry.
03In 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.

04Drizzle 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.

05Add remaining 1/2 tablespoon mirin and umeboshi plum paste to squid and stir to combine. Taste and add more umeboshi or mirin, if desired.

06Serve squid over cucumber salad; garnish with almonds and additional chopped shiso.

Nutrition (per serving)

Calories: 287 kcal
Protein: 23 g
Fat: 9 g
Saturated fat: 1 g
Carbs: 30 g
Fiber: 5 g
Sugar: 11 g
Sodium: 355 mg
Cholesterol: —

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