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Servings: 2, Prep Time: 15 min, Cook Time: 15 min
Ingredients
- 16 oz (448 g) salted, boneless cod fillets
- 1/4 cup (28 g) Spanish olives
- 1/4 (7 g) cup roasted red peppers
- 1/4 red onion
- 2 tbsp (28 g) extra virgin olive oil
- 1/4 cup (56 g) red wine vinegar
- 1 tsp (6 g) kosher salt
- 1/4 tsp (0.5 g) black pepper
- 1 hard-boiled egg
- 1 1/2 cup (240 g) cantaloupe, chopped
- 1/2 (68 g) avocado
Instructions
- Bring 10 cups of water to a boil.
- Rinse salted cod fillets under cold water until all visible salt has dissolved.
- Add rinsed cod fillets to boiling water for five minutes. Water will get foamy on top.
- Drain and rinse cod fillets under cold water.
- Repeat steps one, three, and four. Set the drained cod aside to cool.
- Dice roasted red peppers and red onion and add to a large bowl.
- Cut Spanish olives in half and add them to the bowl.
- Using your hands, shred the cooled cod into the roasted red pepper, red onion, and Spanish olive bowl. Mix well.
- Add extra virgin olive oil, red wine vinegar, and kosher salt to the cod. Mix well.
- Let the salad marinate in the refrigerator for two hours before serving with a hard-boiled egg, avocado, and cantaloupe.
Nutrition Info
Calories: 471, Carbohydrate: 15 grams, Protein: 45 grams, Fat: 25 grams
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