SEAFOOD SALAD IN JAR COOKING, a seafood appetizer cooked in a jar in the microwave in a few minutes. Just like the fish soup in jar cooking, the stockfish salad in jar cooking, or the octopus and potatoes in jar cooking, they are also beautiful to serve at the table in single-serving jars. In the seafood salad in a jar recipe, you will find two versions, one to make the seafood salad with frozen fish and one with fresh fish. After microwaving the seafood salad in the jar, while it was cooling, I prepared the dressing. In the end, I distributed the seafood salad in small individual jars and dressed it. It was a pleasure to see that it won everyone over when I brought it to the table.

Now, get the jars ready and start making the best jar-cooked seafood salad there is!

Try these seafood appetizers in jar cooking:

sea mollusk salad cooked in a jar in the microwave using jar cooking technique

Difficulty: Very Easy
Cost: Medium
Rest time: 20 Minutes
Preparation time: 10 Minutes
Portions: 3
Cooking methods: Jar Cooking, Microwave
Cuisine: Italian
Seasonality: All Seasons

Ingredients for Making Frozen Seafood Salad in a Jar

1 lb mixed seafood (or 1.3 lbs* for seafood salad)
1 carrot
1 lemon zest
Half clove garlic
1 sprig parsley
1 pinch salt
1 tablespoon extra virgin olive oil
3.5 oz g squid (cleaned)
3.5 oz g octopus
3.5 oz g shrimp (cleaned)
2.8 oz g cuttlefish (cleaned)
2.1 oz g mussels (shelled)
1.8 oz g clams (shelled)
Half lemon
2 tablespoons extra virgin olive oil
2 sprigs parsley
Half clove garlic
1 pinch salt (optional)

What You Need for Jar Cooking

You can buy jars suitable for microwave jar cooking, already equipped with 4 clamps, on the website Decorazioni dolci, with discount code WECK10.

1 Microwave Oven
1 Jar liter with thin seal
1 Jar
1 Lemon Squeezer

Procedure

Trim and slice the carrot, peel and cut the garlic clove in half, wash the parsley sprig. Distribute the still frozen mollusks in the jar*, add all the other ingredients. Clean the jar rim, close, and clamp. Place the jar in the microwave and start it for 2 minutes using the defrost function. Then, cook for 10 minutes at your tested power level; I use 600 watts. After cooking, let the jar reach room temperature and then store in the refrigerator until serving.
Cut the squid into rings, if the cuttlefish are large, cut them into strips, and slice the octopus into rings. Distribute everything in the jar, along with the mussels, shrimp, and clams. Flavor with the remaining ingredients, clean the jar rim, close and clamp. In this case, cook for 8 minutes at your tested power level. After cooking, let the jar return to room temperature while closed, then store it in the refrigerator to cool.
When you are ready to serve the seafood salad, chop the garlic and parsley, squeeze the lemon juice into the jar, add the oil and the aromatic chop. Close the jar and shake it.
Gently pull the seal of the seafood salad, distribute it in small jars or bowls, and season with the emulsion. Serve immediately.

Rosella’s Tips for Seafood Salad in a Jar

I often buy frozen seafood in seawater from a famous chain of bulk frozen foods. In this case, I don’t defrost the mixed seafood for the seafood salad. Otherwise, defrost the seafood so that it loses the glaze, and in this case, you can use 550 g of defrosted fish.