Name: New England Fish, Bok Choy Salad
Prep time: 15 min
Cook time: 30 min
Ingredients: 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 ); 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

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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

Cook Time: 30

Servings: servings

Calories: 420kcal

Author: Chef Allen Campbell

Cost: $8

Equipment

1 frying pan

Ingredients

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

Instructions

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.

Plating

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

Nutrition