Niçoise Salad with Olive Oil Poached Cod

This heart-healthy, beautiful salad can be ready in just 30 minutes! Niçoise Salad with Olive Oil Poached Cod features summer's best veggies. Unlike Tuna Niçoise salad, this recipe uses poached cod for a bold, clean flavor.

We live for the summer. Longer days, lots of sunshine, and an abundance of beautiful, locally grown vegetables are some of the reasons we long for the summer months all year round. We've partnered with our friends at Filippo Berio to create an incredible meal that showcases summer’s best produce. This Niçoise inspired salad is healthy, light, and full of robust flavor. We topped our salad with tender olive oil poached cod (as opposed to tuna) for an easy recipe your family will love.

Ingredients:

For the Salad:

• 2 C chopped romaine
• 6 oz fresh cod
• 2 C Filippo Berio Robusto Extra Virgin Olive Oil
• ½ onion
• 2 sprigs of thyme
• 3 oz asparagus spears
• 3 oz green beans
• 4 oz baby red potatoes
• ½ C black olives
• ½ C roasted red pepper
• 2 hard boiled eggs

For the dressing:

• ½ C Filippo Berio Extra Virgin Olive Oil
• ¼ C Filippo Berio Classic Balsamic Glaze
• 1 tablespoon hard grain mustard
• ½ green onion (finely diced)
• 2 garlic cloves (diced)
• ¼ sun dried tomatoes
• salt (to taste)
• pepper (to taste)

Step by Step Instructions:

1. Blanch asparagus and green beans for 3 minutes in sauté pan with 1 cup water.
2. Remove from pan and place on baking sheet.
3. Boil potatoes until tender. Remove from water, slice in half and place on sheet pan with beans and asparagus.
4. Drizzle with olive oil, salt and pepper and set aside.
5. While fish is cooking, start to assemble the salad and make the dressing.

How to poach fish:

1. In a small sauté pan (6-7 Inches), pour ½ C Extra Virgin Olive Oil,  thyme and onion and heat over medium heat for 5 minutes.
2. Add fish to oil and cook for 5-6 minutes, occasionally spooning oil over top of fish (do not allow oil to get to hot where it fries the fish).
3. Remove cod from oil and allow to cool for 5 minutes. Then top salad with cod.

How to make a simple vinaigrette for Niçoise salad:

1. Combine all ingredients and whisk until well combined. 
2. Place romaine in a mixing bowl, and drizzle dressing over and toss.
3. Move to a serving bowl and add vegetables, olives and eggs.
4. salt and pepper to taste 

Why Poach Cod in Olive Oil?

• It’s easy! The low temperature makes it almost impossible to overcook
• It’s fast! Higher heat than boiling water (and lower than frying) makes it a quick option
• It tastes great! Filippo Berio Robusto Extra Virgin Olive Oil + fresh herbs imparts a deep, full-bodied flavor to the fish in just minutes

Related Recipes:

Blackened Salmon

Grilled Shrimp Salad with Bourbon Vanilla Vinaigrette

Vietnamese Style Fish Tostadas

Grilled Baja Shrimp

This post is sponsored by our friends at Filippo Berio. All opinions are our own.

Filippo Berio quality Olive Oils & Glazes make it easy to add flavor to fresh summer meals. This Olive Oil Poached Cod Salad is a gourmet dish that comes together in only thirty minutes! That means less time cooking and more time enjoying dinner outside on the back deck.

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