Alaska Cod Summer Salad

Recipe Ingredients

1 lb	454g / 16oz	Cod fillets
4 cups	584g / 20oz	Chopped lettuce
3 cups	711ml	Cucumbers - peeled, seeded, (medium)
		And cut into 1" chunks
2		Tomatoes - cut into wedges (medium)
1/2		Red onion - sliced (small)
1/2 cup	73g / 2.6oz	Greek olives - chopped
1/2 cup	73g / 2.6oz	Feta cheese - crumbled
		Salt - to taste
		Freshly-ground black pepper - to taste
		Oregano Vinaigrette
6 tablespoons	90ml	Olive oil
1/4 cup	59ml	Lemon juice
1 tablespoon	15ml	Chopped fresh oregano
		(or 1 tspn dried oregano)

Recipe Instructions

Cut cod into 1 1/2-inch chunks. Place cod in a shallow, microwave safe dish. Cover loosely with wax paper or plastic wrap. Cook at high 3 to 4 minutes, or until fish flakes when tested with a fork, turning dish halfway through cooking time. Remove from oven and let cool.

Meanwhile, toss remaining ingedients except feta, salt and pepper in a large bowl until well coated with Oregano Vinaigrette. Add feta and cod and gently toss just until combined. Season to taste with salt and pepper just before serving.

For Oregano Vinaigrette: Whisk together all ingredients until well combined.

Source:
"Alaska Seafood Marketing Institute at http://www.alaskaseafood.org"

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