Cod and Maple Orange Salad
WITH WILD COD BUTTER & HERB
Shaved fennel and pomegranate add a crunchy, citrus bite to this Cod and Maple Orange Salad.
COOK FISH: Cook Morey’s Wild Cod Butter & Herb according to package directions of your choice (we used the baking method).
PREP FENNEL AND ORANGE: While fish is cooking, start the salad. Trim end of fennel bulb (saving the fronds for garnish). Cut bulb in half lengthwise. Place fennel bulb half on its flat side and use a sharp knife to slice VERY thinly (shaving the bulb). Reserve the other half for another use (we love to add fennel into roasted potatoes and top with salmon for a one-pan meal).
Peel the orange with a knife and segment over a medium mixing bowl to catch all the drippings/juice for the salad dressing. Place fennel and orange segments in a large mixing bowl.
MAKE SALAD DRESSING: Into the bowl with the orange drippings/juice (you’ll need at least 1 tablespoon) add the olive oil, rice vinegar, and maple syrup. Whisk together. Salt and pepper to taste.
FINISH SALAD: Pour the vinaigrette over the shaved fennel and orange slices. Toss to coat.
TO SERVE: Divide salad between two plates or shallow bowls. Top with pomegranate arils and pine nuts. Serve salad under or alongside cod. Garnish with reserved fennel fronds.
PRO TIP: For an added layer, the salad can be served on a bed of baby greens before topping with cod.
- 6 Morey’s Wild Cod Butter & Herb fillets
- 1/2 cup heavy cream
- 4 garlic cloves, minced
- 1, 8-ounce package cream cheese or Boursin
- 1 1/3 cups shredded Parmigiano Reggiano (divided)
- 2 Tbsp. olive oil
- 1 large red onion, sliced thin
- 2 Tbsp. non-pareil capers, drained, (optional)
- 1, 11.2-ounce package of flatbread
- 6 Tbsp. fresh chives, chopped
- 1/2 cup fresh mozzarella cheese, torn
English Style Brown Ale
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