Swap the tuna fish for roasted Alaskan Cod and you’ll have an elevated take on the classic sandwich!
Another Fish Friday and today I’m sharing a recipe for Cod Salad Pita Pockets, and easy way feed the family for lunch with fresh ingredients! We’ve taken frozen Alaskan Cod and roasted it in the oven for 15 minutes, until it was cooked all the way. This was the base of our cod salad and it sure was a tasty one!
We’ve lately been loving the frozen cod that Alaska Seafood sent us, mainly for one reason (other than great flavor): it’s FAST food. Seriously, after a day of rushing around and forgetting to defrost a protein for dinner, I find myself just throwing a filet of frozen cod slathered in olive oil in the 400F oven for 15 minutes. It actually takes me more time to make the side dishes than it does to make this gorgeous fish.
Inspired by the Alaska Seafood’s latest e-book, Frozen to Fork…No Need to Thaw, gorgeously photographed by Aran Goyoaga of Cannelle et Vanille. The great thing about this cod salad is that you can make it your own quite easily. Not a mayo fan? Substitute for a light balsamic/olive oil dressing! Not loving the red onions? Finely dice some scallions! Need a little heat? Add a squirt of Sriracha or a sprinkle of cayenne pepper.
Disclaimer: Alaska Seafood sent me gorgeous cod free of charge, but I was under no obligation to write about it.