Neptune S Chef Salad
|Chopped red pepper||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Teaspoon|
|Salmon fillets||12 Ounce (6 Fillets, 2 Ounce Each)|
|Iceberg lettuce wedges||6|
|Dungeness crabmeat||1 Pound|
|Poached ocean scallops||2|
|Peeled cooked shrimp||2 Ounce (1 Shrimp)|
|Tomatoes||3 , cut into wedges|
|Watercress||1 Bunch (100 gm)|
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.