Neptune's Seafood Chef Salad
Created by TwisSis on February 26, 2015
- Servings: 6
- Prep Time: 15m
- Cook Time: 5m
- Recipe #17625
Ingredients
- 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
How to Make
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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.
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Step 2: Heat grill or grill pan. Cook salmon until just cooked through, season w/salt & pepper as desired & set aside.
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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).
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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
Nutritional Facts
- 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