Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
2                       Alaska salmon steaks (4-6 ounces each) thawed
2                       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           sliced carrots
3                       yellow summer squash, cut into narrow strips
1/4       pound         fresh mushrooms, sliced
1/2       cup           green onions, chopped
10        ounce         package ready-to-eat mixed salad greens
                        Additional Italian-style oil and vinegar dressing
                        Grated Parmesan cheese

Preparation:

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.