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Pollock and Henbit Deadnettle Salad

Prep Time 15 minutes
Cook Time 10 minutes
Servings 1 person

Ingredients

For the salad

  • 1-2 fillets fresh pollock
  • 1 cup (75g) fresh henbit deadnettle leaves, or any mixture of greens washed and dried
  • 1 cup (75g) butterhead lettuce, or any mixture of greens
  • 2 lemons, each one zested and the juice squeezed into a separate small bowl. Alternatively, you can use lemon pepper seasoning to taste.
  • 1 small bunch lemon thyme, chopped. Alternatively, you can use dried thyme
  • flour or corn starch for dredging
  • 2 tbsp crumbled feta cheese
  • 1 Persian cucumber, sliced
  • 4 Greek olives, sliced
  • 4 cherry tomatoes, halved
  • 2 tbsp (15g) sprouts
  • 2 tbsp (15g) microgreens, rainbow mix or pea shoots work best
  • 5 spearmint leaves, or your favorite variety of mint
  • garlic powder, to taste
  • salt and pepper, to taste

For the salad dressing

  • 2 tablespoons of extra-virgin olive oil
  • juice from the freshly squeezed lemons, approximately 2-4 tbsp of juice
  • zest of 1 lemon, or lemon pepper seasoning
  • Salt and pepper to taste

Instructions

Make the salad

  1. Wash and pat dry the pollok. Season with lemon thyme, zest from one of the lemons, garlic powder, and salt and pepper. Lemon pepper seasoning and dried thyme can be used as a substitute.

  2. Dredge each fillet in a small amount of flour or cornstarch. This will help it brown.

  3. Heat 2 tablespoons of vegetable oil or olive in a medium skillet.

  4. Sear the pollock on medium heat until brown on both sides (3 to 5 minutes on each side).

  5. Take the fish off the heat and set it in a warm place.

Make the dressing

  1. In a small bowl, mix together the olive oil, juice from the squeezed lemons, zest, and season with salt and pepper. Mix it all together.

  2. Alternatively, mix together 2 tablespoons of olive oil, 2 tablespoons of lemon juice, and 2 tsp of lemon pepper seasoning. Season with salt and pepper and mix.

Assemble the salad

  1. In a large mixing bowl, toss the deadnettle with the mixed greens and mint leaves and a tablespoon of dressing.

  2. Place the tossed greens and cooked pollock fillets in a bowl. Top with feta cheese, cucumber, olives, tomatoes, sprouts, and microgreens.

  3. Drizzle as much or as little dressing as you desire on top of the salad. Enjoy!