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Neptune's Seafood Chef Salad

Here's how you make Neptune's Seafood Chef Salad
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  • Servings: 6
  • Prep: 15m
  • Cook: 5m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped green bell pepper
  • 1/4 cup olive oil
  • 1 teaspoon lemon juice
  • 12 ounces salmon (fillets)
  • Iceberg lettuce (6 slices/wedges)
  • 12 ounces crabmeat (Dungeness)
  • 24 bay (6 ounces) scallops (poached bay scallops)
  • 12 ounces shrimp (peeled & cooked - baby shrimp may be used)
  • 2 tomatoes (ea cut in 6 wedges)
  • 2 large eggs (hard-boiled & ea cut in 6 wedges)
  • Sliced cucumber, optional
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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

Don't forget the following tips and variations.
  • No special items are required.

We hope you enjoy this recipe!

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