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Poached Cod, Fennel, & Citrus Salad
Recipe

6 INGREDIENTS • 6 STEPS • 25MINS

Poached Cod, Fennel, & Citrus Salad

5.0
3 ratings
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.
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Jenessa's Dinners
Hi, I'm Jenessa. My goal is to offer up a healthy, modern twist on traditional recipes from around the world.
http://jenessasdinners.blogspot.com
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.
25MINS
Total Time
$1.54
Cost Per Serving
Ingredients
Servings
2
US / Metric
Cod Fillet
2
Cod Fillets
Tangelo
1
Tangelo
or Orange or Blood Orange
Olive Oil
1 1/2 Tbsp
Lemon
1
Lemon, juiced
Salt
1 tsp
Nutrition Per Serving
VIEW ALL
Calories
191
Fat
11.3 g
Protein
11.7 g
Carbs
13.1 g
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Poached Cod, Fennel, & Citrus Salad
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Jenessa's Dinners
Hi, I'm Jenessa. My goal is to offer up a healthy, modern twist on traditional recipes from around the world.
http://jenessasdinners.blogspot.com
Cooking InstructionsHide images
step 1
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 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 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 Tbsp), Salt (1 tsp), and 1-2 tablespoons of the fine fennel leaves for the dressing. Toss the shaved fennel and sliced citrus in the dressing.
step 4 Juice the Lemon (1) in a mixing bowl. Whisk it together with the Olive Oil (1 1/2 Tbsp), Salt (1 tsp), 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 Fillets (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 5 When the water is boiling, drop in your Cod Fillets (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.
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.
Tags
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Dairy-Free
American
Gluten-Free
Lunch
Fish
Shellfish-Free
Salad
Seafood
Mother's Day
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