Black Cod Salad
Savor the rich, buttery flavor of black cod paired with roasted cauliflower, acorn squash, pepitas, and red onion. Served over a bed of fresh baby kale and drizzled with our tangy white balsamic vinaigrette, this salad is a vibrant, satisfying blend of textures and tastes.
TIME: 30 minutes
MAKES: 5 oz. black cod per person
FROM YOUR PANTRY
• Salt + Pepper to season
• Cooking oil
• Butter
IN THE KIT
• Black Cod Fillet
• Baby Kale
• Cauliflower
• Acorn Squash
• Red Onion
• Parsley + Green Onion
• Roasted Pepitas
• White Balsamic Vinaigrette
STEPS
1. Prepare the Plank - Place the cedar planks in a baking pan or dish large enough to accommodate them. Fill the dish with water, enough to fully cover the planks. You may need to weigh the planks down so they are fully submerged. Soak for a minimum 30 minutes (you can even do this overnight). Just before starting to cook, pull the plank from the water and let drain.
2. Marinate the Salmon - Preheat oven to 450 degrees F. While oven is preheating, marinate the salmon – season the fillets with salt and pepper. Then, using the Ziploc bag the fish comes in, add the blended chimichurri sauce. Return the salmon to the bag, then seal it and gently tilt the bag around so the sauce completely coats the fish.
3. Prepare the Rice Salad - In a mixing bowl, combine the wild rice, orange, red onion, pomegranate seeds, 3/4 of the parsley and green onion, and the orange vinaigrette dressing. Mix until thoroughly combined. Season with salt and pepper to taste.
4. Heat the Cedar Plank - When the oven is done preheating, add the cedar planks directly to the center oven rack. They will probably sizzle a little as the water evaporates. Close the door and heat for about 10 minutes until the planks are hot.
5. Cook the Salmon - Once cedar planks are hot, gently and carefully place one marinated salmon fillet directly on each cedar plank, skin side down – this is your cooking pan! Set a timer for 10 minutes and close the oven door.
6. Cook the Veggies - While salmon is baking, heat a large sauté pan over medium-high heat. Add the herb butter to the pan. Once fragrant, add the peppers and shallots. Cook for 1 minute. Add Swiss chard, season with salt and pepper, and toss. Cook for an additional 2 minutes. Add the yams, turn the pan to low and finish cooking for about 2 minutes further, to heat everything through. Turn off the heat, add the parsley and green onion, and toss to incorporate. Before serving, check for seasoning and adjust if necessary.
7. Check Doneness – Check the salmon when the timer goes off. It may need a few minutes more, depending on desired doneness. For this dish, we recommend cooking the salmon medium. If you’d like to cook it more well done, leave in for an additional 2-3 minutes. Remember, it will continue cooking a little while it rests outside of the oven.
8. Rest and Serve – Once out of the oven, let the fish rest on the cedar planks while you get everything else ready. This meal is meant to be served familystyle. Plate the sides in bowls so each person can dish out what they want. The three sauces can be used interchangeably and in different combinations with the dishes (the fish, the wild rice salad, and the vegetables). The salmon is also meant to be served skin-on. Salmon skin is very healthy for you – it is packed with vitamin D and potassium!
9. Enjoy! Thank you for allowing us to be with you and your loved ones in spirit. We hope you have a joyful and thankful Holiday season.
