Grilled Alaska Seafood Salad

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Grilled Alaska Seafood Salad Pieces of grilled salmon and cod are tossed with fresh vegetables and salad greens for a light and healthy meal or starter. Serve with crispy bread sticks. Preparation Time - 15 minutes Cooking Time - 10 minutes Refrigerating Time - 20 minutes * 2 (4-oz. ea) Alaska salmon steaks or fillets, thawed if necessary * 2 (4-oz.ea) Alaska cod fillets, thawed if necessary * 1/4 cup bottled Italian or oil and vinegar dressing * 3 tomatoes, cut into 1-inch pieces * 1 cup sliced carrots * 3 yellow summer squash, cut into 3-inch long narrow strips * 1/4 pound mushrooms, sliced * 1/2 cup green onion, chopped * 1 package (10-oz.) ready-to-eat mixed salad greens HEAT grill. Brush both sides of salmon steaks for fillet and cod fillets with dressing and place on medium-hot grill 5 to 6 inches from heat. Cook 5 minutes. Turn carefully and continue to grill 5 to 6 minutes more, or until fish flakes easily when tested with a fork. Remove to platter, cover loosely with foil, and refrigerate until cold. Prepare fresh vegetables. WHEN salmon and cod have chilled, remove from refrigerator and break into bite-sized chunks with a fork. In a large mixing bowl, gently toss together vegetables and seafood chunks. ARRANGE mixed greens evenly on a 12-inch serving plate. Spoon combined fish and vegetables into center of salad mixture. Drizzle with Italian dressing and sprinkle with Parmesan cheese. VARIATION: Use other seafood such as shelled crab, halibut or surimi seafood in place of salmon and cod. Serving Size: 4 Brought to you by:

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