Skip to main content

Grilled Potato, Smoked Black Cod and Charred Green Onion Salad with Anchovy Vinaigrette #sponsor

This sponsored post is written by me on behalf of  Real Good Fish. All opinions are my own. 

When I was faced with developing a recipe with Real Good Fish's Carmel Canyon Smoked Black Cod (it's a Good Food Awards 2016 Winner), I wanted it to be the star of the dish. Or, at least, I wanted it to be recognizable. I didn't want to mash it into a dip or shape it into a croquette.


Finally, inspired by the protein-rich Salade Niçoise - very, very loosely inspired in that I completely skipped the signature olives - I decided to grill some baby potatoes, char some green onions from our CSA box, and bring it all together with an anchovy-kissed lemon vinaigrette. Then I'd just chunk the smoked cod and place the pieces on top.


My family is spoiled. Yes, I can admit that. They get home-cooked, multiple course meals almost every evening. And while they usually say thank you, it's very rare that they gush about how great a dish is. Remember: they're spoiled.

But this salad was a hit with all of them. And the first question out of my Precise Kitchen Elf's mouth: "Where did you get that smoked fish?" The Enthusiastic Kitchen Elf chimed in, "Yes, that was the best smoked fish we've ever had!"

Fisherman Stan Bruno calls the smoked cod "fish candy." It is delicious!

So, between bites of grilled potato, charred green onions, and the tastiest smoked fish we've ever had, we talked about our CSF (community supported fishery), Real Good Fishand the sustainability of black cod, also known as sablefish.

Grilled Potato, Smoked Black Cod and 
Charred Green Onion Salad with Anchovy Vinaigrette

Ingredients
  • 1 lb baby potatoes
  • ½ lb green beans, trimmed and cut into 1-1/2" lengths
  • 1 bunch green onions, trimmed and cut into 2" lengths
  • canola oil for brushing on the grill or grill pan
  • ¼ lb smoked black cod (prefer Real Good Fish)
  • 2 organic lemons (I used Meyer lemon from the tree in our back yard)
  • 4 anchovy fillets packed in oil, drained, finely chopped
  • ½ C olive oil
  • ¼ t crushed red pepper flakes
  • freshly ground salt
  • freshly ground pepper

Procedure
Parboil the potatoes. Drain, slice in half lengthwise, and set aside. Blanch the green beans. Drain and set aside.


Supreme your lemons and place the segments in a medium mixing bowl. Mix in the anchovies, olive oil, and red pepper flakes. Using the back of a spoon, break up the lemon segments against the side of the bowl. Season to taste with salt and pepper.

Preheat a grill or grill pan over medium heat. Lightly brush the pan with canola oil and place the potatoes on there, cut-side down. Cook until you have nice grill marks. Char the green onions until they, too, have grill marks and are softened.

Place the potatoes and green beans into a large mixing bowl and toss to coat with the dressing. Arrange them on a serving platter with the grill marks facing up for a nice presentation. Lay the charred onions and chunk of smoked black cod on top.

Serve immediately with more cracked pepper, if desired.


*Disclosure: I received complimentary product from Real Good Fish for the creation of this post. This is a sponsored post that contains affiliate links. Although this post is sponsored, all opinions are my own.*

Comments

  1. A delicious and healthy meal. xo Catherine

    ReplyDelete
  2. I want a sponsor to give me some smoked fish!! YUM Cam....sharing at FFF.

    ReplyDelete
    Replies
    1. I know, I know! Yes, I need to remember how lucky I am to live where I do with access to all the bounty of California.

      Delete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa