Grilled Squid and Plum Salad with Cilantro, Mint, and Peanuts

It seems like we've bring quite fond of cooking squid. I'm not sure if it is because it is relatively inexpensive or if it is because we love it so much. Probably a combination of the two. If cooked correctly, squid can be a delicious protein that is quick to prepare and very good for you.

I briefly came across this recipe while I was looking up a "plum salad" to accompany the ravioli meal a few nights earlier. It immediately caught my eye and I knew it would be just a few days until I tried it. It wasn't until I made the dish that I realized why it looked so good in the first place - it was essentially a delicious version of the Thai Squid Salad that I have been obsessed with lately. The major difference is that this version does not contain fish sauce, though I'm sure it would be a good addition.

We did a full recipe for two people though the original says it serves four. We had some basic salad leftover but ate all of the squid and only used two pluots rather than four.

Grilled Squid and Plum Salad with Cilantro, Mint, and Peanuts
original Epicurious recipe found here

3 tablespoons fresh lime juice, or to taste
2 1/2 tablespoons seasoned rice vinegar
1 tablespoon sugar, or to taste
4 teaspoons Asian sesame oil
1 teaspoon Asian chile paste
3/4 teaspoon salt
1 lb cleaned small squid
1 teaspoon vegetable oil
1/4 teaspoon black pepper
2 firm-ripe medium pluots(1 1/4 lb), halved lengthwise, pitted, and each half cut into sixths
3/4 lb Napa cabbage, thinly sliced crosswise (4 cups)
1/2 cup packed fresh cilantro leaves
1/2 cup packed fresh mint leaves
1/4 cup thinly sliced scallion
1/2 cup coarsely chopped salted peanuts

Whisk together lime juice, vinegar, sugar, sesame oil, chile paste, and 1/4 teaspoon salt.

Cut squid bodies open to make flat pieces and, holding knife almost parallel to work surface (at a 30-degree angle), score inner side of flattened squid in a crosshatch pattern (do not cut all the way through). Pat squid bodies and tentacles dry and toss with vegetable oil, 1/4 teaspoon salt, and pepper.

Heat lightly oiled grill pan over moderately high heat until hot but not smoking, then grill squid bodies, in batches if necessary, crosshatch sides down first, turning once, until just cooked through (squid will curl up as it cooks), about 2 minutes. Transfer to a cutting board as grilled and keep warm, covered. Grill tentacles in same manner. Cut squid bodies crosswise into 1-inch pieces.

Grill plums, in batches if necessary, turning once, until grill marks appear, about 2 minutes. Transfer as grilled to a bowl.

Toss cabbage with cilantro, mint, scallion, 1/4 cup peanuts, half of dressing, and remaining 1/4 teaspoon salt. Mound salad on plates and top with squid and plums. Drizzle with dressing to taste and sprinkle with remaining 1/4 cup peanuts.


This really was fantastic. I love the lime and sesame flavors. It was refreshing and unique, like a burst of flavors all working together to make a perfect masterpiece - isn't that how all cooking should be? With the leftover salad I packed it in some tupperware, topped it with half of an avocado and there was lunch for the next day!

If you are looking for a unique salad as a side dish - just omit the squid and serve alongside some thai-inspired meal.