Neptune's Seafood Chef Salad

READY IN: 20mins
Recipe by twissis

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* !

Top Review by lazyme

Wonderful salad. I made mine a little larger for lunch and added a few more scallops and shrimp. I had tomato wedges and hard boiled egg wedges on the cutting board and forgot to add them until I had eaten 1/2 the salad. lol. It was a great treat. Thanks for sharing, twissis. Made for Culinary Quest 2014.

Ingredients Nutrition


  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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