Prep 15 mins
Cook 5 mins
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* !
- 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)
- 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.
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.
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.