Seafood and Fennel Salad with Dill Dressing is my go-to recipe when I want to impress guests without spending hours in the kitchen. I first made this dish for a summer lunch party, and it was such a hit that it’s now part of my regular rotation. The combination of different seafood textures with the crunch of fresh fennel creates an amazing eating experience.
About the Recipe
This recipe brings together the best of the sea with fresh, crisp vegetables. The mix of seafood offers different textures and flavors, while the fennel adds a subtle anise note that works beautifully with the dill dressing. It’s light yet satisfying, and looks stunning on the plate.
Why You’ll Love This Recipe
You’ll love how easy this recipe is to put together, yet it looks like something from a fancy restaurant. The dressing is simple but full of flavor, and you can prep most ingredients ahead of time. The combination of different seafood makes each bite interesting, and the fresh fennel adds a lovely crunch.
Seafood and Fennel Salad with Dill Dressing
Cooking Tips
– Don’t overcook the mussels – they should just open
– Slice the fennel as thinly as possible
– Mix the dressing right before serving
– Keep the seafood chilled until the last minute
– Use fresh dill for the best flavor
Serving and Storing Suggestions
Serves 4 as a starter or 2 as a main course. Total prep time is about 30 minutes. Serve immediately after assembling. If needed, you can prep the components separately and store them in the fridge for up to 4 hours before serving.
Similar Recipes
- Mediterranean Seafood Salad
- Citrus and Prawn Summer Salad
- Nordic Smoked Fish Platter
Nutrient Benefits
This salad is packed with lean protein from the seafood, omega-3 fatty acids from the salmon, and vitamins from the fresh vegetables. Fennel provides fiber and antioxidants, while dill adds natural flavor and vitamins A and C.
Seafood and Fennel Salad with Dill Dressing
Ingredients
- 12 Mussels
- 2 tbsp Dry White Wine
- 1/2 cup Water
- Dill (few sprigs)
- 1 Fennel Bulb (small)
- 1 1/2 tbsp Lemon Juice
- 5 tbsp Light Olive Oil
- 1 clove Garlic (crushed)
- Salt as per taste
- Black Pepper (ground)
- 3 tbsp Dill (chopped)
- 6 Prawns (large, cooked, peeled but tails left on)
- 12 Baby Octopus (small, marinated and drained)
- 3 slices Smoked Salmon (cut into strips)
- 100 gms Mixed Salad Leaves
- Lime Wedges to garnish
Instructions
- Place the mussels in a pan with the wine, water and dill sprigs.
- Cover and quickly bring to a boil.
- Steam the mussels for about 3 minutes.
- Remove and strain.
- Open the mussel shells and using a sharp knife remove the meat.
- Keep aside to cool.
- Cut the fennel into very fine slices.
- In a large bowl, whisk the lemon juice and olive oil together until creamy.
- Add the garlic, salt and pepper.
- Add the chopped dill and mix.
- Add the mussels, prawns, octopus, salmon and fennel to the bowl.
- Mix well.
- Cover and chilli for 10 minutes.
- To serve, arrange the lettuce leaves on individual plates.
- Spoon the salad over.
- Garnish with lime wedges.
- Serve.
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Frequently Asked Questions
Can I make this salad ahead of time?
You can prep the components separately up to 4 hours ahead, but mix everything just before serving to keep the seafood fresh and the greens crisp.
What can I substitute for fennel?
Celery makes a good substitute, offering similar crunch. You could also use thinly sliced cucumber or radishes.
Is there a good substitute for mussels?
You can use extra prawns or scallops instead of mussels. Just make sure to cook them properly and chill before adding to the salad.
