Orange and Salt Cod Salad

Name: Orange and Salt Cod Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 lb salt cod fillets, desalted; 3 navel oranges, segmented; 1/2 cup cured black olives, pitted; 3 scallions, thinly sliced; 3 tbsp extra virgin olive oil; 1 tbsp sherry vinegar

A traditional Andalusian salad combining sweet citrus segments, poached salt cod, rich black olives, and scallions tossed in extra virgin olive oil.

20 minEasyServes 4260 cal/serving

SpanishSaladStovetopPescatarianMediterraneanHigh ProteinLow CarbGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeNightshade-FreeCorn-Free

Ingredients

1 lb salt cod fillets, desalted
3 navel oranges, segmented
1/2 cup cured black olives, pitted
3 scallions, thinly sliced
3 tbsp extra virgin olive oil
1 tbsp sherry vinegar

Instructions

1

Bring a medium saucepan of water to a gentle simmer over medium heat.
2

Add 1 lb desalted salt cod fillets and poach for 4 to 5 minutes until opaque and reaching an internal temperature of 145°F.
3

Drain salt cod, let cool slightly, and flake into bite-sized pieces.
4

In a salad bowl, arrange 3 segmented navel oranges, flaked salt cod, 1/2 cup pitted cured black olives, and 3 thinly sliced scallions.
5

Drizzle with 3 tbsp extra virgin olive oil and 1 tbsp sherry vinegar, then toss gently before serving.

Questions

How long does Orange and Salt Cod Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Orange and Salt Cod Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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