Grilled fish is the perfect accompaniment to any salad. These spring salads are packed with so much good stuff no dressing is needed.
I am a triathlon wife. I did not say I compete in triathlons but my husband does. Spring to fall he competes almost once a month. Yes, he is a beast. He also changes the way he eats; while we eat fairly healthy most of the time, during tri-season he pretty much eats for fuel over flavor. This season my goal is to change that. I’m challenging myself to create nutritious meal that taste great. The husband requested more salads and more fish. Sounds simple enough. I had some Sizzlefish in my freezer I just had to decide which fish to use. Cod? Trout? Haddock? Decisions, decisions! For the first salad I went with cod. I love, love, love cod. It’s one of my favorite white fishes. I had to think hard about what could I ‘jazz’ the salad up with without having to go to the grocery store. That included: eggs, strawberries, unsweetened dried cranberries, unsalted sunflower seeds, carrots and an avocado. Not bad! Neither of us care for salad dressing. I understand that’s not normally the case so I will work on a healthy salad dressing recipe for you all. In the meantime here’s my pitch on why it’s not needed. Look at the salad below. Once the avocado is mixed up with the egg, it makes a creamy dressing by itself. I did not add cheese but if you do, even more so the ingredients should be enough without dressing.
1/2 lb Sizzlefish cod
2 tsp Caribeque‘s Calypso Seasoning
1 cup arugula
1 avocado, diced
2 carrots, chopped
2 eggs, boiled & chopped
1/4 cup unsalted sunflower seeds
1/4 cup unsweetened dried cranberries
1/4 cup strawberries, chopped
Season cod with calypso seasoning. Add ghee to a medium size grill-pan and melt over medium heat. Add cod and cook 3-5 minutes each side. Add arugula to bowl. Assemble remaining ingredients on top.
Salad number two:
I used Flavor God’s taco Tuesday seasoning. If you don’t have Flavor God, I provided a taco seasoning blend below. I won’t preach but try not to use packet seasoning. I think you’ll find you have all the spices to make your own in your pantry. This salad is more of a traditional cobb…kind of. Again, no cheese (dairy is not a part of the husband’s triathlon diet) and no bacon. I didn’t have any bacon on-hand. That has since changed of course. Also no salad dressing. See previous rant as to why it’s not needed.
- ½ lb shrimp
- ½ lb haddock
- 2 cups lettuce
- 4 hard-boiled eggs, chopped
- 3 roma tomatoes, chopped
- 1 avocado, diced
- 1-2 tbsp Flavor God's Taco Tuesday
- If you don't have Flavor God, use this taco seasoning (makes about 2 tbsp, equivalent to 1 packet)
- 1 tbsp chili powder
- 1½ tsp cumin
- 1 tsp salt
- 1 tsp pepper
- ½ tsp paprika
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp crushed red pepper flakes
- ¼ tsp oregano
- Season haddock and shrimp with taco seasoning.
- Add ghee to a large grill-pan and melt over medium heat.
- Add haddock and shrimp and cook 3-5 minutes each side.
- Add lettuce to a large bowl.
- Assemble remaining ingredients on top
Now through June 6, 2016 use this code: SLOWCOOKER10 for 10% your Sizzlefish order. Shipping is always free on all orders.
This post contains affiliate links, which means I receive money if you make a purchase using this link. For more about my disclosure policy see here: http://fitslowcookerqueen.com/about/disclosure-policy/, http://fitslowcookerqueen.com/about/disclosure-policy/affiliates/