A heart-healthy, beautiful salad can be ready in just 30 minutes! Olive Oil Poached Cod Salad showcases summer's best grilled veggies & poached fish.
2 C chopped romaine
6 oz fresh cod
2 sprigs of thyme
3 oz asparagus spears
3 oz green beans
4 oz baby red potatoes
1/2 C black olives
1/2 C roasted red pepper
2 hard boiled eggs
For the dressing:
1 Tbsp hard grain mustard
1/2 green onion (finely diced)
2 garlic cloves (diced)
1/4 sun dried tomatoes
salt (to taste)
pepper (to taste)
Blanch asparagus and green beans for 3 minutes in sauté pan with 1 cup water.
Remove from pan and place on baking sheet.
Boil potatoes until tender. Remove from water, slice in half and place on sheet pan with beans and asparagus.
Drizzle with olive oil, salt and pepper and set aside.
To Poach Fish:
In a small sauté pan (6-7 Inches), pour 1/2 C Filippo Berio Robusto Extra Virgin Olive Oil, thyme and onion and heat over medium heat for 5 minutes. 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).
While fish is cooking, start to assemble the salad and make the dressing.
To make dressing:
Combine all ingredients and whisk until well combined.
Place romaine in a mixing bowl, and drizzle dressing over and toss.
Move to a serving bowl and add vegetables, olives and eggs.
Remove cod from oil and allow to cool for 5 minutes. Then top salad with cod.
salt and pepper to taste
Keywords: cod, salad, olive oil, potato, asparagus, green beans, eggs, entree, side dish, hearty, healthy, heart healthy, fish, poached, asparagus