1/2 Photos of Neptune's Seafood Chef Salad
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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Units: US | Metric
- 1Combine 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.
- 2Heat grill or grill pan. Cook salmon till just cooked through, season w/salt & pepper as desired & set aside.
- 3SALAD 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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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