So the weather seems to be fooling us. We were all ready to take our t-shirts out of the closet and start enjoying our first drinks under the sun but here comes the winter with the last surprises. Our joy gone down the drain. So it won't be a surprise if there are still some warm comforting recipes around here before we start with other spring-like options.
So for now here's this scrumptious cod fish and orange salad, that once you've tried it, you will have it more than once.
Truth is that there are some periods of the year wherein making a salad becomes a boring thing to do since it is not a good time for tomatoes, lettuces and so on... But there are many other choices to avoid the monotony, and here's one of those. The cod-orange combination is so amazing, it seems they were meant to be put together.
It is besides a healthy, super easy and quick to make salad . Perfect for a good light dinner with no hassle.
I am definitely not the creator of this salad, I had it in different occasions and places and loved it so I wanted to make my version with a little twist. The orange and the cod make it very fresh so I wanted to come up with a thick flavorful dressing. The black garlic is so good and versatile that is ideal for all kinds of sauces and dressings since it is much smoother than white garlic.
I don't like throwing away anything that can be used in the kitchen so when you make the dressing you can strain it once it's done to get a thinner texture. You can use what is left to spread over a toast. It is yummy with some olive oil drizzled over it.
Below you'll find a little hack to use whenever the onions have a strong taste. **
So here's my cod and orange salad with black garlic dressing. Enjoy!
So here's my cod and orange salad with black garlic dressing. Enjoy!
INGREDIENTS:
- 200 gr. fresh cod fish, desalted
- 2 - 3 oranges, peeled
- 1/2 scallion or onion thinly sliced
- 1/2 tomato
- 4 black garlic cloves, peeled
- 2 tbsp. tapenade (or a few black olives)
- 2 tbsp. balsamic vinegar
- 4 tbsp. Extra virgin olive oil
- Black salt and pink pepper
- Some parsley leaves, chopped
ELABORATION:
- If you find the scallion/onion too strong, you can use the little hack I explain down below. We'll make the dressing while it is soaking.
- Pour in the blender jar: the tomato, garlic, tapenade, vinegar, salt and pepper (to taste) and mix at high speed until it is well blended.
- Then add the olive oil and mix again a few seconds until you get a creamy texture. You can strain it to avoid lumps and make it thinner.
- Cut the cod fish into small pieces and the orange into thin slices.
- If you left the onion soaking now you can drain and rinse it with fresh water.
- Serve on a plate making layers: some dressing then some cod, orange, scallion, drizzle some more dressing, season with salt and pepper, some parsley and voilà!
**Little hacks and tips**
If you like raw onions but sometimes you find it too strong or with an unpleasant aftertaste, you'll like this hack. Pour in a bowl some warm water and a lot of salt. Stir a bit so it dissolves, put the chopped onion and squeeze a bit with your hands like if you were straining it. Leave there for around 30 minutes. Then strain and rinse with fresh water. You'll have a nice onion that is still crunchy but with a softer flavour.
If you like raw onions but sometimes you find it too strong or with an unpleasant aftertaste, you'll like this hack. Pour in a bowl some warm water and a lot of salt. Stir a bit so it dissolves, put the chopped onion and squeeze a bit with your hands like if you were straining it. Leave there for around 30 minutes. Then strain and rinse with fresh water. You'll have a nice onion that is still crunchy but with a softer flavour.
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