Neptune S Chef Salad Recipe
Ingredients
| Pepper red | 1/2 Cup (16 tbs), chopped | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Olive oil | 1/4 Cup (16 tbs) | |
| Lemon juice | 1 Teaspoon | |
| Salmon fillets | 6 | |
| Iceberg lettuce | 6 | |
| 1 lb. Dungeness crabmeat | ||
| 1 2 poached ocean scallops | ||
| 1 2 oz. peeled cooked shrimp | ||
| Tomatoes | 3 , cut into wedges | |
| Watercress | 1 Bunch (100gm) | |
Directions
Combine red pepper, green pepper, oil and lemon juice in food storage bag.
Add salmon; toss to coat.
Refrigerate 3 to 4 hours.
Heat grill or grill pan.
Cook salmon until just cooked through.
Season with salt and pepper.
Place lettuce on serving plates.
Add salmon, crabmeat, scallops and shrimp.
Garnish with tomato wedges and watercress.
Add salmon; toss to coat.
Refrigerate 3 to 4 hours.
Heat grill or grill pan.
Cook salmon until just cooked through.
Season with salt and pepper.
Place lettuce on serving plates.
Add salmon, crabmeat, scallops and shrimp.
Garnish with tomato wedges and watercress.
Chef
