Neptune's Seafood Chef Salad

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"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's 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 to spare yourself cooking in a hot kitchen by serving things easily made ahead. (Times were not specified. I allowed 15 min for ingredient prep, but time does not include marinating the salmon under refrigeration & per the recipe assumes the other ingredients are prepared in advance). Enjoy! ... *EDITED TO ADD:* This recipe is being submitted for approval for play in the Culinary Quest #3 as a modernized seafood version of the classic chef salad popularized in New York City."

Original recipe yields 6 servings


  • Serving Size: 1 (244.7 g)
  • Calories 262
  • Total Fat - 14.8 g
  • Saturated Fat - 2.6 g
  • Cholesterol - 177.7 mg
  • Sodium - 525.3 mg
  • Total Carbohydrate - 4.9 g
  • Dietary Fiber - 1.1 g
  • Sugars - 2.2 g
  • Protein - 26.2 g
  • Calcium - 55.6 mg
  • Iron - 1.1 mg
  • Vitamin C - 33 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 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 hrs.

Step 2

Heat grill or grill pan. Cook salmon until just cooked through, season w/salt & pepper as desired & set aside.

Step 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 & egg wedges & serve w/choice of dressing(s).

NOTE: Feel free to expand this recipe w/other items typical of most chef salads, i.e. the red & green bell pepper reserved from the salmon marinade, green &/or black olives, etc

Tips & Variations

  • No special items are required.

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