Codfish salad with orange, original Christmas recipe
Last Updated on
Total: 15 min Diners: 2
Salads also have a place on Christmas tables and there is no need to settle for the lettuce salad that you prepare any day, but you have many and very tasty options to give flavor and color to the Christmas menu without fear of raising your cholesterol like this delicious cod salad with orange.
Ingredients
Desalted cod loin, 250 g Table oranges, 2 Spring onion, 1 Black olives, 100 g Eggs, 2 Extra virgin olive oil, 2 or 3 tablespoons Salt Pepper Fresh dill
Preparing cod salad with orange
Simply simple and incredibly delicious. You never thought these two ingredients would combine so well.
Step 1
Salt the cod by soaking it for 36 hours and changing the water every 12 hours. If we buy salt cod, keep in mind that it usually comes with the point of salt quite high, so it is advisable to leave it at least 12 hours soaking, even at the risk that we get a little bland, because if so, it will be easy to rectify at the end by adding a little salt.
Step 2
We cook the eggs, for this we put water to boil in a saucepan with a couple of tablespoons of baking soda and a couple of tablespoons of vinegar. When it breaks to boil we throw the eggs and we count eight minutes from when it recovers the boiling -a couple of minutes more if the eggs were of the refrigerator or in a very cold environment-. After that time we take them out and we pass them to a bowl with cold water to cut the cooking. When they are cold, peel them.
Step 3
Cook the cod by grilling or steaming it, which is my favorite option. Let it cool and separate the flakes.
Step 4
Peel the oranges, separate the segments and remove the peel that covers them. Peel the spring onion and cut it into thin julienne strips.
Step 5
In the dish in which we are going to serve our cod and orange salad we put the cod flakes, the orange segments, the hard-boiled eggs also cut into six segments, the spring onion cut into julienne strips and the black olives. Season with extra virgin olive oil, ground pepper, salt and a little fresh dill. We can serve it immediately or cover it and leave it in the fridge until ready to eat.
Note
In some areas of Granada, this cod salad with orange or soaking is made with simply desalted cod, with no more cooking than that given by the salting process.
This same salad is also very good if instead of cod you use fresh salmon.
