ALASKA COD SUMMER SALAD

• 1 lb. Alaska cod fillets
• 4 cups lettuce, chopped
• 3 medium cucumbers, peeled, seeded and cut into 1 inch chunks
• 2 medium tomatoes, cut into wedges
• 1/2 small red onion, sliced
• 1/2 cup Greek olives, chopped
• Oregano Vinaigrette
• 1/2 cup Feta cheese, crumbled
• Salt and black pepper, to taste

Cut cod into 1-1/2 inch chunks. Place cod in a shallow, microwave safe dish. Cover loosely with wax paper or plastic wrap. Cook at high 3 to 4 minutes, or until fish flakes when tested with a fork, turning dish halfway through cooking time. Remove from oven and let cool. Meanwhile, toss remaining ingedients except Feta, salt and pepper in a large bowl until well coated with Oregano Vinaigrette. Add Feta and cod and gently toss just until combined. Season to taste with salt and pepper just before serving. Makes 4 to 6 servings.

Oregano Vinaigrette
Combine 6 tablespoons olive oil, 1/4 cup lemon juice, 1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano). Whisk together all ingredients until well combined.

Return to Microwave Recipes
Return to Alaska Seafood Recipes
Return to Coal Point Seafood Co. Homepage

If you have any questions about Alaska seafood write to ASMI at: