I just made this today, and it was a hit in my household. It’s a pretty economical dish, (I used frozen cod filets), really low in carbs, and rich in good fats, protein, and vitamins. You can make a bigger batch of the salad ingredients ahead of time, and just add the dressing as you need it. That way the vegetables stay crisp and the dressing doesn’t lose any of its vibrancy.
What you’ll need…for the Cod
3 oz cod filet, (thaw and pat dry)
1 tsp fresh grated ginger
2 tsp minced red onion
salt and pepper to taste
2 tsp toasted sesame oil
…for the dressing
1 tsp creme fraiche (or sour cream)
2 tsp toasted sesame oil
1/2 tsp honey
1 tsp rice vinegar
1/4 lemon
1/2 tsp fresh ginger
1/4 tsp powdered wasabi
salt to taste
….for the salad
1 medium sized carrot, peeled and julienned
1/4 green cabbage, chiffonade
1 Tablespoon red onion, julienned
1 Tablespoon dried cranberries
1 Tablespoon toasted walnuts
Salt the cod on both sides. Get a small skillet on med-high heat, add the sesame oil, and when it starts to shimmer, add the cod. Let it brown on one side, and then turn it over, adding the ginger and onion to the pan at this point. Let it brown, and when it is done, simply swirl the fish in the pan to coat it in flavors, and then remove from the pan onto a side plate to let it rest. As the fish is cooking, combine the dressing ingredients in a medium sized bowl until thoroughly blended, taste the back of a spoon, and adjust the seasoning accordingly. It should have a bit of a kick from the ginger and wasabi, as well as a bright flavor from the lemon juice. Add the rest of the salad ingredients to the bowl, toss thoroughly, and plate your delicious, low carb dinner!
