Smoky Black Cod Salad Recipes

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WARMED SMOKED BLACK ALASKAN COD SALAD



Warmed Smoked Black Alaskan Cod Salad image

Provided by Food Network

Time 15m

Number Of Ingredients 21

1 cup rose or fingerling potatoes
Salt
1 cup vegetable stock
2 tablespoons grainy mustard
1 tablespoon Dijon mustard
1/2 cup rice wine vinegar
1/2 cup horseradish
1 tablespoon fresh lemon juice
Salt and pepper
2 cups grape seed oil
1 cup homogenized milk
1 sprig thyme
1 bay leaf
1 clove garlic
4 (2-ounce) fillets smoked black cod
8 cups baby leeks
1 cup arugula
1 cup chickweed
1/3 red onion, thinly sliced
1 radish, thinly sliced
Osetra Caviar

Steps:

  • In a medium saucepan bring the potatoes, salt and vegetable stock to a boil. Turn down heat and simmer for 4 to 5 minutes, remove from liquid and set aside. In a small bowl, combine the grainy mustard, Dijon mustard, rice wine vinegar, horseradish, lemon juice and salt and pepper. Whisk in oil. In a medium saucepan, bring the milk, thyme, bay leaf and garlic to a boil. Turn heat to low and poach black cod in liquid for 4 to 5 minutes. Remove from heat and keep warm. Blanch baby leeks in water, remove and set aside.
  • In a small bowl, toss arugula, chickweed, onion and radishes with a tablespoon of vinaigrette, season with salt and pepper.
  • To serve: Place the room temperature potatoes with baby leeks on 4 plates. Place salad on top of the potatoes and leeks. Place warm smoked black cod on top of salad. Top with small dollop caviar.

SMOKED BLACK COD SALAD WITH POTATO SALAD



Smoked Black Cod Salad with Potato Salad image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 6 servings

Number Of Ingredients 21

6 medium red potatoes, with skins, washed
1/2 medium red onion, thinly sliced
2 tablespoons red wine vinegar1 tablespoon plus 1 teaspoon Dijon mustard
1/2 cup olive oil
1 bunch parsley, leaves only, chopped
2 teaspoons pureed garlic
1 1/2 teaspoons salt
Dash of white pepper
1 cup hickory chips
1/2 cup coarse salt
1/2 large onion, sliced
3 tablespoons brown sugar
3 bay leaves
1 tablespoon dry mustard
1 1-inch length fresh ginger, sliced thinly
1 teaspoon black peppercorns
1/4 teaspoon whole allspice
1/4 teaspoon whole cloves
1/4 teaspoon freshly grated nutmeg
2 cups water
6 (6-ounce) black cod fillets

Steps:

  • Prepare Potato Salad Vinaigrette: Using a mandoline or food processor fitted with a 2-millimeter slicing blade, slice potatoes across width as thinly as possible. Place in a large bowl and wash in cold, running water until water runs clear.
  • Bring a large pot of salted water to a boil. Add potatoes, bring back to a boil, and remove from heat. Drain in a colander. In a medium bowl, toss potatoes with red onion and reserve.
  • Whisk remaining ingredients in a small bowl to form a vinaigrette. Pour over potatoes and onions, and toss to combine. Cover and refrigerate up to 2 days.
  • Prepare Cod: Soak hickory chips in water for an hour. Meanwhile, combine brine ingredients in a medium saucepan. Bring to a boil, strain into a ceramic or glass roasting pan, and chill. When cool, marinate cod fillets about 15 minutes at room temperature.
  • Make a stove top smoker with that big old pot you've been meaning to throw away. (Or line a good pot with aluminum foil to keep it from aging quickly.) Place chips on bottom of pot and a rack above them. Cover pot, place on a burner over high heat. When chips start smoking, place fish on rack, cover, and cook over moderate heat 10 minutes, or until just cooked through. Transfer fish to a platter, cover with plastic wrap and chill.
  • To serve, line 6 serving plates with a thin layer of Potato Salad Vinaigrette. Cover each with a chilled fish fillet and serve.

SMOKY BLACK COD SALAD



Smoky Black Cod Salad image

Black cod, also known as sablefish, is featured in this recipe adapted from "Cooking Alaskan" and "Seafood Moods."

Provided by Julesong

Categories     Potato

Time 15m

Yield 6 serving(s)

Number Of Ingredients 15

3/4 cup mayonnaise (Best Foods, Helmann's, or Veganaise)
1/4 cup plain yogurt
1 teaspoon Dijon mustard
1/2 teaspoon dried tarragon
1/2 teaspoon salt
1/4 teaspoon celery seed
1 garlic clove, smashed and minced
3 cups sliced cooked potatoes, chilled
1 cup thinly sliced celery
2/3 cup sliced radish (optional)
1 tablespoon minced red onions or 1 tablespoon purple onion
1/3 cup sliced green onion (scallions)
1/2 lb black smoked cod or 1/2 lb other smoked fish fillet, flaked
butter lettuce leaf (or other small lettuce leaves)
pacific pink shrimp, for garnish (optional)

Steps:

  • In a large bowl whisk together the mayonnaise, yogurt, Dijon mustard, tarragon, salt, celery seed, and garlic.
  • Fold in the chilled potatoes. Place in an an airtight container and refrigerate for at least 3 hours to blend the flavors.
  • Add the celery, radishes (if using), red or purple onion, green onions (scallions), and the flaked black cod, and carefully mix (try not to break up the fish pieces too much).
  • Arrange the salad in the center of a chilled, lettuce-lined serving dish and garnish with additional sliced smoked fish and/or Pacific pink shrimp.
  • Makes 6 servings.

Nutrition Facts : Calories 185.4, Fat 10.3, SaturatedFat 1.7, Cholesterol 9, Sodium 435.9, Carbohydrate 22, Fiber 2.1, Sugar 3.5, Protein 2.5

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