Sauteed Calamari Salad

Name: Sauteed Calamari Salad with Lime Fish Sauce Dressing
Yield: 4 servings
Cuisine: asian
Ingredients: 1/2 cup fresh lime juice; 1/3 cup fish sauce; 1 tablespoon sugar; 1/2 tablespoon minced garlic; 1/2 tablespoon minced ginger; 3 each Thai bird chiles, minced; 1/4 cup minced cilantro; 1/4 cup thinly sliced mint; 1/4 cup thinly sliced Thai basil; 2 pounds fresh calamari, cleaned and cut into 1/2 inch rings, slice head in half lengthwise; 2 large, ripe tomatoes, medium dice; 2 pounds washed arugula in a large salad bowl; Baguette croutons for garnish

Jump to ingredients

This Sauteed Calamari Salad combines tender squid cooked in just 2-3 minutes with a punchy lime-fish sauce marinade and fresh herbs, served over peppery arugula for a bright, protein-rich Asian salad.

🌍Asian 🥗Pescatarian 🏷️Skillet recipes 🏷️Side dish 🏷️Sauteing recipes 🏷️Salad recipes

About·Privacy·Terms

🏷️Marinating recipes

🏷️Low-fat

Servings

Recipe Source

View original recipe

From Food Network

Ingredients

Check what you already have. We'll leave it off your shopping list.

1/2 cup fresh lime juice
1/3 cup fish sauce
1 tablespoon sugar
1/2 tablespoon minced garlic
1/2 tablespoon minced ginger
3 each Thai bird chiles, minced
1/4 cup minced cilantro
1/4 cup thinly sliced mint
1/4 cup thinly sliced Thai basil
2 pounds fresh calamari, cleaned and cut into 1/2 inch rings, slice head in half lengthwise
2 large, ripe tomatoes, medium dice
2 pounds washed arugula in a large salad bowl
Baguette croutons for garnish

13 Ingredients

CookOS may earn a commission from Instacart orders.

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
In a bowl, mix together juice, fish sauce, sugar, garlic, ginger, chiles, mint and basil. Add the calamari and marinate for only 30 seconds. Take the calamari out of the marinade and add to a very hot skillet, lightly oiled. Toss calamari quickly around and cook only 2-3 minutes until done. Cook in two batches. Remove calamari and place on top of the arugula. In the same hot skillet, add the tomatoes and 1/3 cup of the marinade. Bring to a boil then add to salad and mix well. Check for seasoning and serve.
2
Wine Recommendation: Egerie, Champagne Brut, Pannier, 1990

Was this recipe helpful?

Tips & Notes

Pro tips

Use a very hot skillet with minimal oil; high heat is essential for tender calamari cooked in just 2-3 minutes. Low heat toughens the flesh.
Cut calamari into uniform 1/2-inch rings and halve the head lengthwise for even cooking across batches.
Cook calamari in two batches to avoid crowding the pan, which drops skillet temperature and causes steaming instead of sautéing.
Add tomatoes to the hot skillet after removing calamari to lightly warm them, then immediately dress with the remaining marinade so flavors meld while components stay fresh.

Substitutions

Fish sauce → soy sauce or tamari (earthier, less funky, reduce to 1/4 cup)
Thai bird chiles → serrano or jalapeño (less intense heat; use same quantity)
Thai basil → regular basil or additional mint (milder licorice note)
Arugula → mixed greens or mizuna (peppery arugula is traditional; substitute won't change heat requirement)

Storage & make-ahead

Store cooked calamari and dressing separately from arugula in an airtight container for up to 2 days; assemble just before serving to prevent the greens from wilting.

Common Questions

How long should calamari marinate?

Only 30 seconds. Overmarinating makes the flesh mushy. Add calamari to the hot skillet immediately after marinating.

How do I know when calamari is done?

Cook for 2-3 minutes total, tossing quickly in the skillet. It should be opaque and tender. Overcooking makes it tough and rubbery.

Can I use frozen calamari?

Yes, but thaw completely and pat dry before marinating. Frozen calamari may require slightly longer cooking, up to 4 minutes.

Can I make this ahead?

Sauté the calamari and store separately; toss with arugula and dressing just before serving to keep greens crisp.

What wine pairs with this dish?

The recipe recommends Egerie Champagne Brut by Pannier (1990), though any dry, crisp white or brut sparkling wine complements the citrus and fish sauce.