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New England Fish, Bok Choy Salad

This simple spin on a New England classic is a great way to utilize local wild cod and the abundance of vegetables that will be popping up during the spring season!
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Course: Main Course, Salad
Cuisine: American, Mediterranean
Keyword: fish, newengland, seasonalproduce, shoplocal, spring
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 2 servings
Calories: 420kcal
Author: Chef Allen Campbell
Cost: $8


  • 1 frying pan


  • 6 oz wild cod (white fish of choice)
  • 1 cup russet potato peeled, diced medium
  • 2 tbsp scallion sliced thin
  • 1 tsp sea salt
  • 2 tbsp coconut oil for searing

Bok Choy Salad

  • 1 ½ cups bok choy sliced thin
  • 1 ½ cups snap peas sliced in half
  • ½ cup carrot shaved thin
  • ¼ cup red onion shaved thin
  • 2 tbsp lemon juice freshly squeezed
  • 2 tbsp EVOO
  • ¼ tsp black pepper
  • ¼ tsp ground celery seed


  • Preheat oven to 375.
    Lay fish in a casserole dish and season with salt and pepper. Add one cup of water and bake for 8 - 10 minutes.
    In a small saucepan with steam basket, steam potato until tender and set aside to cool and dry.
    Add cooked fish, potato, scallion, and salt to a mixing bowl and mix together until all ingredients are evenly incorporated.
    Shape into 6 cakes (for every 6 oz of fish).
    In a sautè pan over medium heat, sear cakes in coconut oil until crispy golden brown on each side.

Bok Choy Salad Instructions

  • In a mixing bowl, combine all ingredients together.


  • Add salad to a bowl and top with fish cakes. A fresh squeeze of lemon is a great addition to this dish!


Serving: 10oz | Calories: 420kcal | Carbohydrates: 24g | Protein: 17g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 40mg | Sodium: 320mg | Potassium: 910mg | Fiber: 4g | Sugar: 6g | Calcium: 120mg | Iron: 2.6mg