Spanish · Lunch
Salt Cod and Pepper Salad (Low-Calorie)
Flaked salt cod tossed with roasted red and green peppers, tomato, onion and garlic in a light sherry vinegar dressing, finished with parsley and a few olives. Poached rather than fried, with minimal oil, this Spanish salad delivers bright, briny flavour and tender fish.
$6
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
322Calories
29.4gProtein
16.8gFat
13.8gCarbs
6.8gSugar
3.6gFiber
1480mgSodium
92mgChol
2.7gSat Fat
780mgPotassium
68mgCalcium
2.1mgIron
2.4mcgVitamin B12
95mgVitamin C
gluten-free
low-calorie
low-carb
low-calorie
Instructions
1
Prep
Soak salt cod in cold water in the fridge for 24 hours, changing the water 3 to 4 times until mildly salty.
2
Poach the desalted cod in a small saucepan of fresh cold water over medium-low heat for 8 to 10 minutes until flesh flakes easily.
3
Roast the red and green peppers directly over a gas flame on high heat for 8 to 10 minutes, turning occasionally, until skins blister.
4
Peel blackened skins from peppers under running water, slice the flesh into strips, then toss with flaked cod, tomato, onion, garlic, olives, sherry vinegar, olive oil and parsley.
5
Plate
Transfer the salad to a plate and serve at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g salt cod, desalted
- 11 red bell pepper
- 11 green bell pepper
- 22 small tomato
- 4 tbsp4 tbsp red onion
- 2 clove2 clove garlic
- 2 tbsp2 tbsp sherry vinegar
- 2 tsp2 tsp extra-virgin olive oil
- 88 green olives, pitted and halved
- 2 tbsp2 tbsp parsley
