Neptune'S Seafood Chef Salad

• 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)

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 hours.
2. Heat grill or grill pan. Cook salmon till just cooked through, season w/salt & pepper as desired & set aside.
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 wedges & serve w/desired dressing or choice of dressings.

red bell pepper, green bell pepper, olive oil, lemon juice, salmon, crabmeat, shrimp, tomatoes

Taken from www.food.com/recipe/neptunes-seafood-chef-salad-335194 (may not work)