Salted Pollock Salad

  • 1 1/2 lb Salted Pollock Panamei, desalted, shredded
  • 1/2 white onion, chopped
  • 1/2 red onion, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 avocado, cubed
  • 1 garlic clove, chopped
  • 1 tomato, chopped
  • Green olives, sliced
  • Fresh cilantro, chopped
  • 2 Tbsp olive oil
  • Salt & pepper, if necessary
  • 2 hard boiled eggs, cut in 4, to garnish

To desalt the Pollock fillets:

Submerge the fillets in a bowl with clean water. Let it soak and change the water 2 to 3 times. Boil the pollock fillets in a pan to complete the desalting process.

Let it cool down. Shred it and reserve.

Sautée garlic, onions and peppers in a pan for 2-3 minutes. Transfer to the bowl and mix. Add the remaining ingredients; avocado, olives, tomato. Drizzle olive oil. Add salt and pepper if necessary. Mix it all up.

Serve on a plate directly from the bowl and garnish with the hard boiled eggs. Sprinkle chopped cilantro and drizzle olive oil.

Serves 4

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PanameiSalted Pollock Salad