Seafood Salad with Cilantro Dressing

• 4 tablespoons olive oil, divided
• 2 tablespoons fresh lime juice
• 2 tablespoons grated lime peel
• 1 1/2 tablespoons honey
• 1/2 teaspoon salt
• 1/4 teaspoon (generous) ground chipotle chile pepper*
• 1 1 1/2-pound skinless salmon fillet, cut into 1 1/4-inch cubes
• 18 large sea scallops
• 2 dozen mussels, scrubbed, debearded
• 2 dozen Manila (small) clams, scrubbed
• Cilantro Dressing

1. Whisk 2 tablespoons oil and next 5 ingredients in small bowl.
2. Arrange salmon and scallops on separate sides in 13x9x2-inch glass baking dish.
3. Pour marinade over and toss to coat, keeping fish and scallops apart.
4. Let marinate at room temperature at least 30 minutes and up to 1 hour, turning occasionally.
5. Drain separately, reserving marinade.
6. Heat remaining 2 tablespoons oil in large nonstick skillet over medium-high heat.
7. Sprinkle salmon and scallops with salt and pepper.
8. Add salmon to skillet; saute until just opaque in center, about 3 minutes.
9. Using slotted spoon, transfer salmon to platter.
10. Add scallops to skillet; saute until just opaque in center, about 1 1/2 minutes per side.
11. Transfer to platter with salmon.
12. Pour reserved marinade into skillet; add mussels and clams.
13. Cover and cook over high heat until mussels and clams open, about 3 minutes (discard any that do not open).
14. Using slotted spoon, transfer mussels and clams to platter with salmon and scallops; cool to room temperature.
15. Drizzle seafood with some Cilantro Dressing.
16. *Ground chipotle chile pepper is sold in the spice section of most supermarkets.

olive oil, lime juice, lime peel, honey, salt, chile pepper, salmon fillet, scallops, mussels, manila, cilantro

Taken from www.epicurious.com/recipes/food/views/seafood-salad-with-cilantro-dressing-109783 (may not work)