Seared Black Cod Salad
Ingredients
- 1 lb fresh black cod filet
- 2 cups fresh baby greens
- 1 head fresh little gem lettuce
- Farm fresh salad vegetables, as available and desired (cucumber, radish, carrot, red onion, basil, chervil, watercress, etc.)
- 1/2 cup heirloom cherry tomatoes
- ½ pint fresh raspberries (reserving ~4 for garnish)
- ½ cup extra virgin olive oil
- 1 cup rice wine vinegar
- 2 Tbsp. sea salt
- 1 tsp. dijon mustard
- 1 Tbsp. honey
- 1 tsp. fresh cracked black pepper
Instructions
- Remove the skin and filet out the bones from the cod. Cut into serving portions for 3-4 pieces per plate. Use all but ½ tsp. of the salt to make a brine with 1 quart of warm water. Dissolve the salt in the warm water and add fish to the brine. Leave fish to brine until ready to sear (note: the brine should taste like sea water).
- Prepare your chosen vegetables. Finely dice the hard vegetables and marinate in all but ¼ cup of the vinegar for a quick pickle. Julienne the red onion into fine strips. Chiffonade the basil. Clean and trim watercress. Slice cherry tomatoes in half. Set aside prepared vegetables. Clean the baby gem lettuce to make cups for the base of the salad.
- Place the raspberries, olive oil, remaining vinegar, mustard, honey and ¼ teaspoon of salt in a small blender (a bullet blender works best!) to blend until smooth.
- Drain, rinse, and pat dry the fish. Heat a non-stick sauté pan until very hot. Spray with non-stick spray if necessary and place fish skin-side up to sear. Flip the fish when a good sear is acquired. Add 2 Tbsp. of water to pan; cover and steam until the water is evaporated. The fish will be firm to the touch when done. Gently remove filets to a clean plate to cool.
- On a salad plate, place a little gem lettuce leaf down, pressing the spine to flatten. Arrange baby greens over the cut end of the spine.
- Drain the diced vegetables and spoon evenly over the far end of the lettuce leaf.
- Gently place the filets, seared side up, on top of the pickled vegetables.
- Lightly drizzle the raspberry dressing over and to the side the baby greens, but not over the fish.
- Arrange other vegetables on top of the greens or to the side. It’s your creation, so place the remaining ingredients as you like.
- Garnish with reserved raspberries, cracked pepper, and remaining salt.
Recipe by David Erickson
Chef David Erickson brings a passion for fresh, farm-to-table cuisine presented with elegance and care. With a deep respect for the provenance of every ingredient, he believes that you are what your food eats—which is why he prioritizes sourcing sustainable meats, seafood, and seasonal produce from local farms. His culinary process begins with your tastes, sensitivities, and dietary needs in mind, ensuring each dish is both personal and memorable.