Alaska Cod Summer Salad Recipe
Ingredients:
1 lb Alaska cod fillets
4 cups lettuce, chopped
3 medium cucumbers, peeled, seeded and cut into 1-inch chunks
2 medium tomatoes, cut into wedges
1/2 small red onion, sliced
1/2 cup Greek olives, chopped
- Oregano Vinaigrette:
1/2 cup Feta cheese, crumbled
- salt and black pepper, to taste
Instructions:
Cut cod into 1 1/2 inch chunks. Place cod in shallow, microwave-safe dish. Cover loosely with wax paper or plastic wrap. Cook at HIGH 3 to 4 minutes or until fish flakes when tested with a fork, turning dish halfway through cooking time. Remove from oven and let cool. Meanwhile, toss remaining ingredients except Feta, salt and pepper in a large bowl until well coated with Oregano Vinaigrette. Add Feta and cod and gently toss just until combined. Season to taste with salt and pepper just before serving. Serves 4-6. Oregano Vinaigrette: Combine 6 Tbsp olive oil, 1/4 cup lemon juice, 1 Tbsp chopped fresh oregano (or 1 tsp dried oregano). Whisk together all ingredients until well combined.
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