Neptune's Seafood Chef Salad |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This versatile & spec occasion salad for the seafood lovers among us is from *The Carnival Experience* cookbook by Peter Leypold (Exec Chef of Carnival Cruise Lines) & has a lot to recommend it. It is ideal as a luncheon entree, starter/salad course for an elegant dinner party or part of a cold soup, salad & dessert summer patio party when you want spare yourself cooking in a hot kitchen by serving things easily made ahead. (Times were not specified. I allowed 15-20 min for ingredient prep, but time does not include marinating the salmon under refrigeration & per the recipe assumes the other seafood items are prepared in advance). *Enjoy* ! Ingredients:
1/2 cup red bell pepper (chopped) |
1/2 cup green bell pepper (chopped) |
1/4 cup olive oil |
1 teaspoon lemon juice |
12 ounces salmon fillets |
6 slices iceberg lettuce (wedges) |
12 ounces dungeness crabmeat |
12 sea scallops (poached) |
12 ounces shrimp (peeled & cooked) |
2 tomatoes (ea cut in 6 wedges) |
Directions:
1. 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.
2. Heat grill or grill pan. Cook salmon till just cooked through, season w/salt & pepper as desired & set aside.
3. 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.
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