Ingredients
3Tbspolive oil
1clovegarlic crushed
2Tbsp.parsley chopped finely
salt to season
4ozAtlantic salmon filletsfresh
3ozCalamari Rins
7ozKin Prawns or shrimp, peeled (tails intact) and deveined (frozen or fresh)
4cups lettuce leaves mixed
2lemonscut into wedges
½cup greek yogurt
1garlic clove crushed or 1 teaspoon powder
2Tbspparsleyfreshly chopped
1tsplemon juicesqueezed
½tspsalt to season
Preparation
Combine olive oil, garlic, parsley, and salt in a large shallow bowl. Add the pre-washed, patted dry seafood to the oil mixture to coat evenly. Cover and refrigerate for 15 minutes to marinate.
While the seafood is marinading, prepare the salad and dressing; wash and dry lettuce mix ad place into serving bowl/s. Whisk the yogurt, garlic, parsley, and lemon juice in a small jug/bowl. Season with salt to your tastes.
Preheat the barbecue or grill. Cook the salmon first, both sides until seared and cooked to your liking for about 4 minutes either side.
Set aside onto a warmed plate. Add the prawns and calamari rings; cook for 2 to 3 minutes, turning occasionally or until just cooked. Transfer to a plate.
Top the salad leaves with the seafood. Drizzle with dressing and lemon juice.
Serve with lemon wedges.
