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

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:

Quickview
211k Calories
12g Protein
15g Total Fat
5g Carbs
10% Health Score
Limit These
Calories
211k
11%

Fat
15g
24%

  Saturated Fat
1g
10%

Carbohydrates
5g
2%

  Sugar
1g
1%

Cholesterol
176mg
59%

Sodium
258mg
11%

Get Enough Of These
Protein
12g
26%

Copper
1mg
75%

Selenium
34µg
49%

Vitamin A
1707IU
34%

Vitamin E
3mg
26%

Vitamin B2
0.35mg
21%

Phosphorus
202mg
20%

Manganese
0.4mg
20%

Vitamin B12
0.98µg
16%

Vitamin K
12µg
12%

Vitamin B3
2mg
12%

Zinc
1mg
10%

Magnesium
39mg
10%

Potassium
285mg
8%

Iron
1mg
7%

Vitamin B6
0.12mg
6%

Fiber
1g
5%

Vitamin C
3mg
5%

Vitamin B5
0.44mg
4%

Calcium
36mg
4%

Vitamin B1
0.04mg
3%

Folate
7µg
2%

covered percent of daily need
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