WHITEFISH SALAD
Author: Clean
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.
Ingredients
- 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
Instructions
- Steam or broil the fish until cooked through (about 10 minutes depending on heat source; check inside with a fork as it cooks).
- 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.
- Serve with lettuce or mixed greens, in a salad or GF wrap.