Tag Archives: salad

Salmon Salad | The Sportsman’s Table

The Sportsman’s Table returns to Deck 383 right on the Waccamaw River, beautiful setting, and guest chef Jermaine Alston. Today, Jermaine serves up one of his Summer best sellers: Deck Salmon Salad.

DECK SALMON SALAD

Chef Jermaine Alston, Deck 383

Ingredients:

  • 1 piece 6 oz. salmon
  • 8 oz. salad mix
  • 4 slices of cucumber, peeled
  • 4 tomato wedges
  • 5 slices of red onion, cut in half
  • 2 oz. walnuts
  • 2 oz. Candied pecans
  • 4 oz. bleu cheese crumbles
  • 4 oz. balsamic vinaigrette

Procedure:

Cook salmon to medium temperature.  Place 8 oz. of salad mix in a salad bowl.  Top with tomatoes, cucumbers, red onions, walnuts, candied pecans and bleu cheese crumbles.  Place salmon on top, in the middle of the dish, and dress with the balsamic vinaigrette

Shrimp Salad | The Sportsman’s Table

Special guest chef Sean Baxter from the Hot Tomato Restaurant in Myrtle Beach has a great shrimp salad recipe.

Shrimp Panzanella Salad

Serves 4 People

Ingredients:

  • 1 Loaf Diced & Toasted Italian Bread
  • ½ Pint Grape Tomatoes
  • 1 Large Cucumber
  • ½ Red Onion (Sliced)
  • ½ lb Grilled Zucchini (Sliced)
  • ½ lb Grilled Squash (Sliced)
  • 1 Head Romaine Lettuce (Chopped)
  • 16oz Grilled Shrimp (Cleaned)
  • 1/3 Cup Red Wine Vinegar
  • 2/3 Cup Extra Virgin Olive Oil
  • ½ Cup Diced Mozzarella Cheese
  • 5 Large Basil Leaves (Chopped)
  • Salt & Pepper to Taste

Method:

Combine All Ingredients in Large Mixing Bowl. Add oil and vinegar. Mix well. Serve.

Taste of Summer Salad with Fresh Tuna | The Sportsman’s Table

This week we’re at the International Culinary Institute in Myrtle Beach. Joining Bob is a former graduate, and owner of The Warehouse restaurant in Conway SC, Executive Chef Eston McDowell. Eston serves up one of his restaurant’s staples, Taste of Summer Salad. It has cucumber, tomato, and Clemson Blue Cheese along with a spicy red wine pickle brine slaw. Topped with seared fresh tuna caught right off the SC coast.