Simply Seafood Salads

Salads suit as a spectacular entrée or as the main course on those hot days when you're not hungry. Best of all salads suit leftovers. You can simply remove the coating from fried fish and break it up with a fork before you use it in place of crabmeat. Scrape the sauce off a fancy fish dish and it goes into salad too. In fact, a lot of sauces can be whipped with a bit of mayonnaise and used to sauce fish salad.

Classic Fish Salad

If you your spinach has bolted, consider a nice mix or head and leaf lettuce.

8 cups fresh spinach, washed and torn
4 tablespoons grated or shredded Romano or Parmesan cheese
3 tablespoons of cooked crumbled bacon or bacon bits or finely diced ham
3 stalks of green onion, sliced
6 fresh mushrooms, thinly sliced
3 cups cooked fish of your choice, crumbled
freshly ground pepper

Dressing:
Third cup olive oil
quarter cup dry Sherry
2 teaspoons water
quarter teaspoon salt
quarter teaspoon pepper
quarter teaspoon crumbled tarragon leaves
quarter teaspoon garlic powder

Dry the spinach and sprinkle with cheese and bacon, set aside. In a saucepan, combine the oil, sherry, water and seasonings. Bring to a boil over medium heat. Pour over the spinach, toss well and serve immediately. Serves 4 to 6.

Curried Seafood Salad

While this is delicious with crab and shrimp you can also use a mix of leftover fish or shellfish.

2 cups crabmeat
2 cups small cooked shrimp
cup chopped green onions
2 cups chopped celery
juice of 1 lemon
1 cup sliced water chestnuts
1 cup pine nuts
1 medium size can pineapple tidbits
Half cup yellow raisins
salt and pepper to taste

Dressing:
1 cup mayonnaise
1 teaspoon Dijon mustard
Half cup sour cream
quarter to half teaspoon curry powder

Combine the salad ingredients. Mix the dressing in a separate container. Add the dressing to the salad just before serving. Toss and serve. Makes about 6 servings.

Leftover Fish Greek Salad

We often mix the rest of the canned anchovies with sour cream and/or cream cheese and use this as a dip or cracker spread appetizer.

4 oil pack anchovies, finely chopped
Half head lettuce of your choice, shredded
3 celery stalks chopped fine
1 medium cucumber, sliced
2 medium fresh tomatoes, sliced
Half red or yellow bell pepper, sliced
1 cup flaked cooked fish of your choice
1 small avocado, sliced
2 green onions, sliced
Half cup crumbled Feta cheese
10 Greek olives

Dressing:
3/4 cup olive oil
juice of 1 lemon
1 teaspoon dry oregano flakes
2 tablespoons balsamic vinegar
salt and pepper to taste

Stir until well blended. Drain anchovies thoroughly. Combine the lettuce, celery, cucumber, tomatoes, pepper, fish, avocado and green onion. Decorate with anchovies, cheese and olives. Pour salad dressing over the top and serve. Serves 4 to 5.

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