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Alaska Cod Mex-Ala Salad

Wild Alaska Seafood


Quick and easy

Quick and easy

Quick and easy

Prep Time:

10 minutes

Cook Time:

10 minutes


4 servings


1  c.  prepared chipotle salsa

1/2  c.  prepared raspberry vinaigrette

1-1/2 to 2  Tbsp.  olive oil

1/2 to 1  tsp.  chipotle chili powder, to taste

1/2  tsp.  minced garlic

1  tsp.  sugar

4  Alaska Cod fillets (4 to 6 oz. each), fresh or thawed

3  c.  Spring mix salad

3  c.  arugula

1  c.  thin-sliced fresh fennel

1/2  c.  cilantro leaves

1  c.  fresh raspberries, small strawberries, or fresh orange sections

1  c.  each slivered purple (or red) onion

*  Cotija cheese, optional


In a small bowl, blend chipotle salsa and vinaigrette to make dressing; set aside.

In a separate small bowl, blend olive oil, chili powder, garlic, and sugar. Heat a heavy nonstick skillet over medium heat. Brush oil mixture on both sides of Alaska Cod fillets and place in heated skillet. Cook about 3 to 4 minutes, until browned. Turn fillets over and cook an additional 3 to 4 minutes, cooking just until fish is opaque throughout.

In a large bowl, combine lettuces, fennel, cilantro, raspberries, and onion.

To serve, portion about 2 cups salad mixture onto each of four plates. Top with a cod fillet and drizzle with 1/4 cup dressing. Sprinkle with Cotija cheese, if desired.

Nutrients per serving: 251 calories, 14g total fat, 1g saturated fat, 49% calories from fat, 52.5mg cholesterol, 21.5g protein, 13g carbohydrate, 3g fiber, 861mg sodium, 60mg calcium, and 380mg omega-3 fatty acids.
Nutritional Information
Calories: 251, Total Fat: 14g, Saturated Fat: 1g, Cholesterol: 52.5mg, Sodium: 861mg, Carbohydrates: 13g, Dietary Fiber: 3g, Protein: 21.5g
Wild Alaska Seafood

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