Recipe courtesy of Nikki Dinki

Marinated Cuttlefish Salad

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  • Level: Intermediate
  • Total: 1 hr (includes marinating time)
  • Active: 40 min
  • Yield: 4 servings


Raspberry Vinaigrette:


  1. Combine the oil, lime juice, orange juice, mint and some salt and pepper. Put the cuttlefish in the mixture and marinate at least 20 minutes.
  2. Meanwhile, in a mixing bowl, combine the carrots, peppers and zucchini with the Raspberry Vinaigrette.
  3. Preheat your grill pan. Cook the cuttlefish until cooked through, about 2 minutes on a hot grill pan. Put the cooked cuttlefish over the vegetable salad. Top with the hazelnuts.

Raspberry Vinaigrette:

  1. Combine the raspberries, mustard, vinegar, mint, sugar and some salt and pepper. Stream the oil into the mixture and whisk until emulsified.