Super Crunch Salad With Broiled Sablefish and Citrus Vinaigrette
February 14th, 2025A Vibrant, Fresh Dinner Salad
The key to a satisfying dinner salad? Texture, flavor and food group representation! This recipe features broiled sablefish served atop a fresh salad of crunchy snap peas, peppery radishes and juicy-tart mango. The fruit and vegetables are the perfect contrast to the light char and buttery texture of the sablefish. Bright cilantro and a zesty citrus vinaigrette round out the flavors, while quick-cooking couscous provides a little extra body. Store bought vinaigrette makes this recipe even easier, but feel free to sub in a homemade version.
About Jenna Amos, RDN:
Jenna Amos is a Registered Dietitian Nutritionist and nutrition communications expert. She has nearly 10 years of experience contributing to and leading well-being strategies for brands across the food industry, from start ups to category leaders. Jenna has an “all foods fit” approach to nutrition, with a focus on local and sustainable foods. She is passionate about the future of our food system, nutrition policy and sustainable agriculture.
Jenna received her degree in dietetics from Boston University and completed her Dietetic Internship at VCU Health in Richmond, VA. In her free time, she enjoys urban gardening, developing recipes and hiking her way through the National Parks.
Super Crunch Salad With Broiled Sablefish and Citrus Vinaigrette
By Wild Alaskan Company
Prep time
10 minutes
Cook Time
20 minutes
Total time
30 minutes
Yield
2 servings
Ingredients
- 2 (6 oz.) portions sablefish
- ½ cup dry couscous
- 2 teaspoons extra-virgin olive oil, divided
- ¼ teaspoon salt, divided
- ¼ teaspoon black pepper
- Small head of romaine or butter lettuce, chopped
- 4 oz. snap peas, chopped
- 2 to 3 radishes, thinly sliced
- 1 ripe mango, cut into cubes
- 2 to 3 tablespoons of your favorite citrus/lemon vinaigrette
- Small bunch of cilantro, for garnish
Instructions
1. Add ½ cup water plus 1 teaspoon olive oil to a small pot and bring to a boil. Once boiling (this happens quick!), add in the couscous, stir, turn off the heat and cover with a lid. Let sit for 10 minutes or until the water is fully absorbed. Once the couscous is cooked, fluff with a fork.
2. While couscous rests, prepare the sablefish. Arrange an oven rack 4 to 6 inches from broiler element, then preheat broiler to the highest setting. Pat fillets dry with a paper towel. Coat fillets with the remaining 1 teaspoon of olive oil, season with salt and pepper and place in a baking dish. Broil until fillet is browned on top and reaches desired doneness, or 130F at its thickest point for medium. This should take about 8 to 10 minutes. Once done, remove from oven and allow to rest.
3. To assemble the salads, divide all veggies and couscous evenly between 2 plates and top each with a warm fillet. Drizzle about 1 tablespoon of dressing onto each and top with fresh cilantro.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
