Recipe Exchange

Nothing beats the tastes and smells of home cooking! Do you need to bring a dish to an upcoming event? Perhaps you can find that special recipe you have been looking for in this section. Is there a recipe you have that everyone enjoys? Share it with your neighbors!

The recipe exchange page offers a convenient way to trade your favorite recipes and discover new ones to try. If you would like to share your recipes with others in the neighborhood, please post them here.

Looking for the recipes from the Chez Melange cooking class? Click on the button to the left labeled 'Chez Melange Cooking Class for 1800 PCH' and pick them up from there.

If you need a recipe that you can't find here, let us know and we will scour our personal cookbooks, find it, and post it for you! Email your requests to:

Buon Appetit!!
Grilled Alaska Seafood Salad (Print this)
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
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Recipes and photographs are the property of Nestle®
and, used with permission.

1800 PCH is compliments of:
Vicki Goorchenko
ABR, CRS, GRI, SRES (CA DRE#00705455)

Vista Sotheby's Int'l Realty
1801 S. Catalina Ave.
Redondo Beach, CA 90277

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