Alaska Pollock Panzanella Salad
A fish-filled twist on a classic panzanella salad you can make in under 30 minutes.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Servings: 4
- Yield: 1 large salad
Ingredients
- 12 ounces prepared breaded Alaska pollock fish sticks
- 1 tablespoon whole grain mustard
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- Salt
- 2 pounds tomatoes, heirloom preferred
- ½ red onion, thinly sliced
- 1 fennel bulb, sliced very thin
- 2 cups arugula
Recipe courtesy of Chef Barton Seaver
Preparation
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Step 1 Prepare fish sticks and dressing
Prepare fish sticks according to package instructions, adding just a bit of time to total cooking so they are extra crispy. In a large bowl, mix mustard, olive oil, vinegar and salt to make a vinaigrette. Combine with remaining ingredients and allow to sit while fish sticks cook.
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Step 2 Assemble
Remove fish sticks from the oven and cut each stick into pieces roughly the size of croutons (about 3 each). Add fish while still warm and toss gently to combine. Serve warm or at room temperature.
Recipe courtesy of Chef Barton Seaver
