Directions:
- Combine red pepper, green pepper, oil & lemon juice in a re-sealable food storage bag. Add salmon, gently toss to coat & refrigerate for 3-4 hours.
- Heat grill or grill pan. Cook salmon till just cooked through, season w/salt & pepper as desired & set aside.
- SALAD ASSEMBLY: Place lettuce wedges on 6 serving plates. Add 2 oz salmon, 2 oz crabmeat, 2 scallops & 2 oz shrimp to ea plate. Garnish w/tomato wedges & serve w/desired dressing or choice of dressings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 283.8 Kcal (1188 kJ) | ||
| Calories from fat | 124.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.79g | 21% | |
|---|---|---|---|
| Cholesterol | 78.2mg | 26% | |
| Sodium | 220.17mg | 9% | |
| Potassium | 884.58mg | 19% | |
| Total Carbs | 18.65g | 6% | |
| Sugars | 9.88g | 40% | |
| Dietary Fiber | 4.49g | 18% | |
| Protein | 22.05g | 44% | |
| Vitamin C | 39.1mg | 65% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 10.5mg | 58% | |
| Calcium | 107mg | 11% | |
| Amount Per 100 g | |||
| Calories | 52.37 Kcal (219 kJ) | ||
| Calories from fat | 22.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.55g | 21% | |
|---|---|---|---|
| Cholesterol | 14.43mg | 26% | |
| Sodium | 40.62mg | 9% | |
| Potassium | 163.22mg | 19% | |
| Total Carbs | 3.44g | 6% | |
| Sugars | 1.82g | 40% | |
| Dietary Fiber | 0.83g | 18% | |
| Protein | 4.07g | 44% | |
| Vitamin C | 7.2mg | 65% | |
| Vitamin A | 0.1mg | 20% | |
| Iron | 1.9mg | 58% | |
| Calcium | 19.7mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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