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Smoked Fish Salad

Smoked Fish Salad recipe image
This vibrant salad features hot-smoked swordfish served over a bed of fresh spinach, butter lettuce, and cherry tomatoes. It is dressed with a creamy avocado and cider vinegar vinaigrette, finished with paper-thin onion rings. The dish balances the smoky richness of the fish with the bright acidity of the dressing and the crispness of the greens.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 651.1
Dietary: Gluten-free
Description
This vibrant salad features hot-smoked swordfish served over a bed of fresh spinach, butter lettuce, and cherry tomatoes. It is dressed with a creamy avocado and cider vinegar vinaigrette, finished with paper-thin onion rings. The dish balances the smoky richness of the fish with the bright acidity of the dressing and the crispness of the greens.
Ingredients
  • 3/4 pound Swordfish -- in one piece
  • 1/3 cup Cider vinegar
  • 1 large Clove garlic -- minced
  • 1/2 teaspoon Salt
  • 1/2 tablespoon Freshly ground black pepper
  • 1/2 teaspoon Sugar
  • 1/2 avocado Peeled
  • 2/3 cup Olive oil
  • 3 green Onions, white and light green parts -- only
  • Finely chopped
  • 1 small White onion, sliced paper thin
  • Soaked in ice water
  • 3 cups Spinach leaves -- well washed
  • 1 head Butter lettuce*
  • 1 pint Cherry tomatoes -- halved
Directions
  1. 1
    Remove and discard the outer leaves and tear the inner leaves into bite-sized pieces.
  2. 2
    Prepare a smoker for hot smoking by soaking and then igniting 3 large hardwood chunks, and regulating the temperature so that it will remain between 240 and 250F (121C).
  3. 3
    Smoke the fish for 1 to 1 1/4 hours, or until the flesh is flaky and cooked through.
  4. 4
    Shred the flesh and refrigerate until ready to serve.
  5. 5
    In a blender,
  6. 6
    combine the vinegar, garlic, salt, pepper, sugar, avocado, and olive oil and
  7. 7
    blend for 1 minute, until completely smooth and emulsified.
  8. 8
    Transfer to a glass bowl, stir in the green onions, and taste for seasoning.
  9. 9
    Cover with plastic wrap and refrigerate for 2 hours.
  10. 10
    When ready to serve, drain the onion slices, pat them dry, and separate them into rings.
  11. 11
    In a large mixing bowl, toss the spinach, lettuce, and tomatoes, together gently.
  12. 12
    Pour on enough dressing to coat, and toss again just to mix.
  13. 13
    Place a mound of the salad on each of 6 plates and scatter about 2 ounces of the shredded swordfish over the salad.
  14. 14
    Drape a few onion rings over the top and serve

Nutrition Facts

Servings 1

Amount Per Serving
Calories 651.1kcal
% Daily Value *
Total Fat 48.0g74%
Saturated Fat 6.8g34%
Cholesterol 49.4mg17%
Sodium 2647.3mg111%
Total Carbohydrate 31.9g11%
Dietary Fiber 10.9g44%
Sugars 9.9g
Protein 30.4g61%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: black, blending, butter, cherry, chopped, cider, clove, finely, fish, freshly, garlic, green, grilling, ground, halved, ice, latin-american, leaves, lettuce, light
Read it online: https://www.chefs-mate.com/recipe/smoked-fish-salad/