Whitefish Salad

Recipe type: Lunch
Serves: 2
If you can find smoked sea salt (especially alderwood smoked), it works best here, imparting a delicious taste reminiscent of smoked whitefish traditionally served on bagels like lox. Serve on brown rice wraps or gluten free bread with the lettuce or over any mixed salad.
  • 2 fillets of any whitefish (halibut, cod, sea bass, hake, etc.)
  • ¼ cup almonds
  • 2 shallots, peeled and diced
  • 2 tsp. sea salt (smoked alderwood or any smoked sea salt if you can find it works best)
  • 1 Tbl. olive oil
  • A splash of almond or rice milk, just enough to give it the right consistency
  • ⅛ cup dried cranberries, unsweetened
  • 2 handfuls of lettuce, shredded
  1. Steam or broil the fish until cooked through (about 10 minutes depending on heat source; check inside with a fork as it cooks).
  2. Discard the skin and mash the fish in a bowl with the almonds, shallots, sea salt, olive oil, and cranberries. Add enough nut or rice milk to give it a chicken salad consistency.
  3. Serve with lettuce or mixed greens, in a salad or GF wrap.