Sablefish Salad with Lemon-Dijon Dressing, Avocado & Walnuts
A green salad topped with cooked sablefish
Keep the fish in large flakes and place it on top after dressing the greens. This preserves the texture and makes it easier to divide between plates.
Ingredients for two servings
- Two 6 oz sablefish fillets and 1 tsp cooking oil
- 6 cups mixed greens
- ½ cup halved cherry tomatoes
- ½ avocado, sliced
- ¼ cup sliced red onion
- ¼ cup feta and ¼ cup toasted walnuts
- Dressing: 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp balsamic vinegar, 1 tsp Dijon, salt and pepper
Method
- Heat the oven to 375°F. Pat fish dry, check for bones, oil lightly and season. Bake in an oiled dish, starting temperature checks after about 12 minutes. Cook to 145°F.
- Let the fish stand only until comfortable to handle, then remove skin if desired and separate into flakes. If making a chilled salad or preparing ahead, refrigerate promptly rather than leaving the fish out to cool completely.
- Whisk the dressing. Toss the greens, tomatoes, avocado and onion lightly with it.
- Divide between plates, add feta and walnuts, then place the fish on top. Serve promptly.
Variations
Citrus: replace tomatoes with orange segments and a few pomegranate seeds. Mediterranean: add cucumber and olives; use tahini thinned with lemon juice and water as the dressing.
For a grain-based meal, see our cooked sablefish rice bowls. For smoked sablefish, follow the product label rather than assuming it needs no cooking. FDA advises people at increased risk of foodborne illness to use refrigerated smoked seafood in a cooked dish instead of a cold topping.
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Use sablefish fillets; browse Sablefish and Fish. FDA seafood guidance recommends cooking fish to 145°F in the thickest part. Follow package thawing instructions and keep raw fish separate from ready-to-eat food. Cooking times are estimates.
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