Neptune's Seafood Chef Salad Recipe

"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."

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).