Elegant Baked Seafood Neptune

NEPTUNE'S SEAFOOD CHEF SALAD

Neptune's Seafood Chef Salad image

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 !

Provided by twissis

Categories Vegetable

Time 20m

Yield 6 Seafood Salads, 6 serving(s)

Number Of Ingredients 10

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)

Steps:

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 : Calories 296.1, Fat 12.9, SaturatedFat 1.9, Cholesterol 162.9, Sodium 344, Carbohydrate 4.7, Fiber 0.9, Sugar 1.9, Protein 38.8

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