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Categories:Viewed: 16 - Published at: 7 years ago
Ingredients
- 1/2 cup red bell pepper (chopped)
- 1/2 cup green bell pepper (chopped)
- 1/4 cup olive oil
- 1 teaspoon lemon juice
- 12 ounces salmon fillets
- 6 slices iceberg lettuce (wedges)
- 12 ounces dungeness crabmeat
- 12 sea scallops (poached)
- 12 ounces shrimp (peeled & cooked)
- 2 tomatoes (ea cut in 6 wedges)
Method
- 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 hours.
- Heat grill or grill pan. Cook salmon till just cooked through, season w/salt & pepper as desired & set aside.
- 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 wedges & serve w/desired dressing or choice of dressings.
