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    You are in: Home / Recipes / Neptune's Seafood Chef Salad Recipe
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    Neptune's Seafood Chef Salad

    Neptune's Seafood Chef Salad. Photo by lazyme

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    15 mins

    5 mins

    twissis's Note:

    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* !

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    Serves: 6


    Seafood ...

    Units: US | Metric


    1. 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. 2
      Heat grill or grill pan. Cook salmon till just cooked through, season w/salt & pepper as desired & set aside.
    3. 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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    Ratings & Reviews:

    • on September 09, 2014


      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.

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    • on March 20, 2009


      This wonderful salad will surely put the twinkle back into your eye. A wonderfully mild tasting, but great tasting salad that works on so many levels. I had a less then 4 oz. cut of fresh salmon that marinated in the icebox with all the wonderful seasonings, this really made the salmon come alive with character, and was perfect sitting atop of the salad. I used a indoor griddle to fix the salmon, the scallops, and the shrimp.(note: I also marinated the scallops & shrimp on a separate baggie, same flavorings) I also had some fresh crabmeat that I picked some cold crabs and used this instead of dungeness crab. Very nice and very easy to put together ~ I added my own quick Garlic-French dressing that let all the seafood stand on it's own and not to detract from the overall taste of the salad. I recommend using grape tomatoes since we are out of fresh tomato season, but will make this again in the future to serve on one of those warm, summer nights. Thank you, twissis! Made for *Everyday is a Holiday* March 2009.

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    Nutritional Facts for Neptune's Seafood Chef Salad

    Serving Size: 1 (283 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 296.1
    Calories from Fat 115
    Total Fat 12.8 g
    Saturated Fat 1.8 g
    Cholesterol 162.9 mg
    Sodium 343.9 mg
    Total Carbohydrate 4.6 g
    Dietary Fiber 0.9 g
    Sugars 1.9 g
    Protein 38.7 g

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