388 fish salad recipes

Whole grilled snapper served with a bright herb salad of basil, mint, fennel fronds, sorrel, and edible nasturtium flowers dressed in lemon and olive oil.

A bright, fiery Thai squid salad (Yum Pra-Hmik) with tender poached squid tossed in lime juice, fish sauce, lemongrass, ginger, mint, and crushed chilies. Fresh and bold.

Lobster vinaigrette built from roasted lobster shells, fish stock, and wine vinegar, then emulsified with egg yolk and oil. A chef-level way to use the shells most cooks throw away.

Grilled catfish salad with a cane syrup and herb butter marinade, served over mixed greens with blue cheese crumbles and creamy blue cheese dressing.

Yum Hoi Mang-Pu, a Thai mussel salad tossed with lemongrass, shallots, fresh mint, fiery bird's-eye chilies, lime juice, and fish sauce. Crisp, fiery, and sour, served over lettuce as a starter.

Spring mix salad with sauteed shrimp and sliced fennel in a sherry vinegar and shallot vinaigrette. A light, elegant main course salad ready in 20 minutes with bright citrus and anise notes throughout.

Ham and beet salad with matchstick beets, diced apple, chopped hard-boiled eggs, and ham tossed in a simple oil and vinegar dressing, served on a bed of lettuce.

Briny pickled herring meets creamy chopped eggs and crisp apple in this classic European salad. Serve on dark rye bread for an authentic old-world appetizer or light lunch.

Thai-style glass noodle salad (yum woon sen) with chicken and shrimp, dressed in lime, fish sauce, and serrano chiles. Bright, spicy, and cool, served over shredded lettuce.

Thai salad featuring pomelo or grapefruit segments tossed with shredded chicken, shrimp, peanuts, and a spicy lime-fish sauce dressing.

Tuna cheese salad with cubed cheddar, sweet gherkins, celery, and light mayonnaise. A protein-packed cold salad served on crisp lettuce with colorful pepper strips.

Warm tomato vinaigrette with passata, herbed white wine vinegar, olive oil, and fresh parsley. A 4-ingredient sauce for grilled fish, chicken, pasta, or salads.

Tuscan tuna salad with kidney beans, olives, tomatoes, and a zesty picante-Italian dressing served over fresh spinach. A no-cook, protein-packed lunch ready in 20 minutes flat.

Fish and crawfish mold: a creamy Louisiana-style cold seafood spread blending cooked fish, crawfish tails, cream cheese, wine, and hot sauce. Make ahead, serve on crackers at your next cocktail party.

Chinese-style cold salad of rehydrated jellyfish shreds, crisp salted daikon and velvet-poached chicken breast, dressed with sesame oil, sherry and scallions.

Bright Thai salad with shredded chicken, sweet-tart pomelo, and crispy fried shallots. Fish sauce, lime, and chili dressing brings bold Southeast Asian flavor.