In partnership with Alaska Seafood. Food trends are often fleeting. But while the Mediterranean Diet has been getting lots of attention lately, it’s anything but a passing fad. In fact, it’s one of the few diets with benefits supported by both tradition and science. Take heart health, for example: The Mediterranean Diet has been linked to lowering heart disease risk factors like high LDL cholesterol levels and to reducing heart attacks and death from heart disease. Why is it such a heart-healthy way of eating? Plenty of fresh vegetables, extra-virgin olive oil, and…the highest quality fish, packed with omega-3s. This recipe, for Alaska sablefish and greens, then, is basically the ideal meal. Sablefish (also known as black cod) is particularly high in omega-3s, and it’s sourced from Alaska, you know it’s wild-caught and sustainably harvested. Here, we pair it with other Mediterranean superfoods like EVOO, tomatoes, and dark, leafy greens. Plus, in case you thought you had to cook a fancy fish dinner in order to get the benefits of this diet, this recipe proves you can easily apply the principles to a quick, casual salad. Pro tip: Pan sear some Alaska sablefish for dinner and then use the leftovers to make this for lunch the next day.
Ingredients
Directions
- Use Alaska sablefish cooked the night prior, or prepare uncooked fish simply (such as seasoning/marinating as desired and baking in the oven at 450°F until fillets have a golden/dark-brown hue and are cooked through, about 7 to 8 minutes) and chill.
- To a mixing bowl, add Alaska sablefish, celery, scallion, lemon, mustard, and olive oil and mix gently until evenly incorporated.
- Layer over massaged kale greens with sliced cherry tomatoes.
- Optional: garnish with excess chopped scallions.