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Caribbean Inspired Bacalao “Cod” Salad

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

  1. Bring 10 cups of water to a boil.
  2. Rinse salted cod fillets under cold water until all visible salt has dissolved.
  3. Add rinsed cod fillets to boiling water for five minutes. Water will get foamy on top.
  4. Drain and rinse cod fillets under cold water.
  5. Repeat steps one, three, and four. Set the drained cod aside to cool.
  6. Dice roasted red peppers and red onion and add to a large bowl.
  7. Cut Spanish olives in half and add them to the bowl.
  8. Using your hands, shred the cooled cod into the roasted red pepper, red onion, and Spanish olive bowl. Mix well.
  9. Add extra virgin olive oil, red wine vinegar, and kosher salt to the cod. Mix well.
  10. 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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