Grilled Alaska Seafood Salad

Course : Salads
Serves: 4-6
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2 fillets Alaska salmon steaks (4-6 ounces each) thawed
2 fillets Alaska cod fillets (4-6 ounces each) thawed
1/4 cup purchased Italian-style oil and vinegar dressing
3 medium tomatoes cut into 1-inch pieces
1 cup carrots sliced
3 medium yellow summer squash cut into narrow strips
1/4 pound fresh mushrooms sliced
1/2 cup green onions chopped
10 ounces mixed salad greens package ready-to-eat
1 bottle Additional Italian-style oil and vinegar dressing
1 cup Parmesan cheese Grated

Preparation / Directions:

1. Brush both sides of salmon and cod fillets with Italian dressing and place on medium-hot grill 5-6 inches from heat. Cook 5 minutes. Turn carefully and continue to grill 5-6 minutes more, or until fish flakes easily when tested with a fork. 2. Remove to platter, cover loosely with foil, and refrigerate until cold. 3. Meanwhile, prepare fresh vegetables. 4. When salmon and cod have chilled, remove from refrigerator and break into bite-size pieces. 5. In a large mixing bowl, gently toss together vegetables and seafood chunks. 6. 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 cheese.

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