A fresh salad of poached cod, raw fennel, and citrus tossed in a light lemon vinaigrette. Paleo and gluten free. It's crazy healthy, super easy, but fancy, and is perfectly balanced between sweet and citrusy.
Bring a large pot of water to a boil for poaching the fish.
STEP 2
Meanwhile, remove the stalks from the Fennel Bulb (1). Shave the fennel bulb to the thickness you prefer-1/8 inch thickness or less for a delicate salad. Reserve the fennel leaves.
STEP 3
Peel and slice the Tangelo (1) in the shape you prefer.
STEP 4
Juice the Lemon (1) in a mixing bowl. Whisk it together with the Olive Oil (1 1/2 tablespoon), Salt (1 teaspoon), and 1-2 tablespoons of the fine fennel leaves for the dressing. Toss the shaved fennel and sliced citrus in the dressing.
STEP 5
When the water is boiling, drop in your Cod Fillet (2) to poach for about 4 minutes, or longer if you have large pieces. You'll know when it's done when the fish is delicate and flaky.
STEP 6
Wait for the cod to cool a bit before tossing it gently with the salad. Or, serve the salad on top of the whole filet.
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Angelina Lukas
It's really important to use fresh cod. I used wild caught so it was awesome.