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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!
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
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 1/2 cups bok choy sliced thin
  • 1 1/2 cups snap peas sliced in half
  • 1/2 cup carrot shaved thin
  • 1/4 cup red onion shaved thin
  • 2 tbsp lemon juice freshly squeezed
  • 2 tbsp EVOO
  • 1/4 tsp black pepper
  • 1/4 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