Spanish · Lunch
Salt Cod and Pepper Salad
Flaked salt cod is poached until tender then tossed with roasted red pepper strips, tomato, onion and black olives in an olive oil and sherry vinegar dressing. Served chilled, the salad balances briny fish against sweet pepper and sharp vinegar, finished with parsley.
$7
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
331Calories
30.8gProtein
18.6gFat
12.1gCarbs
5.8gSugar
3.4gFiber
1450mgSodium
97mgChol
2.9gSat Fat
780mgPotassium
85mgCalcium
2.1mgIron
2.8mcgVitamin B12
58mgVitamin C
gluten-free
low-carb
low-calorie
mediterranean
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Soak the salt cod in cold water in the fridge for 24 hours, changing the water 3 to 4 times, until mildly salty when nibbled.
2
Poach
Place desalted cod in a small saucepan, cover with fresh water, bring to a bare simmer over medium-low heat for 8 to 10 minutes until flesh flakes easily.
3
Cool
Drain the cod and let it sit at room temperature for 10 minutes until cool enough to handle.
4
Assemble
Pull the cod into thin shreds, removing skin and bones. Slice the roasted pepper, dice the tomato, and thinly slice the onion. Toss cod with pepper, tomato, onion, olives, olive oil and sherry vinegar. Scatter parsley and black pepper on top.
5
Plate
Mound the salad on a small plate and serve chilled or at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g salt cod, desalted
- 11 red bell pepper, roasted and peeled
- 11 tomato
- 4 tbsp4 tbsp red onion
- 3 oz43g, about 8 olives black olives, pitted
- 4 tbsp4 tbsp olive oil
- 2 tbsp2 tbsp sherry vinegar
- 2 tbsp2 tbsp fresh parsley
- 2 pinch2 pinch black pepper
