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Salad with Wild Alaska Pollock, Peas and Zucchini

Salad with Wild Alaska Pollock, Peas and Zucchini
Use prepared battered wild Alaska pollock fillets to top a colorful crunchy salad that’s spread over a hummus base.
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes (not including pollock cook time)
  • Total Time: 20 minutes
  • Servings: 2


  • Pollock fillets

  • 2 ( 4 ounces each) battered/breaded wild Alaska pollock fillets
  • Base and salad

  • 1⁄2 cup prepared hummus
  • 1 medium or 2 small zucchini, sliced in rounds
  • 1⁄2 lime
  • 2⁄3 cup canned chickpeas, drained and rinsed (or frozen edamame, thawed)
  • 2⁄3 cup fresh peas, blanched or microwaved
  • 1⁄2 cup microgreen sprouts (or baby lettuce)
  • 2 tablespoons olive oil


  1. Step 1 Prepare pollock

    Bake or air-fry frozen battered or breaded pollock fillets according to package directions. Set aside.

  2. Step 2 Prepare base

    Divide and spread hummus as a base on 2 large plates.

  3. Step 3 Prepare salad

    Spread sliced zucchini over and around hummus. Drizzle with lime juice. Sprinkle on the chickpeas and fresh peas then top each with some sprouts. Season with salt and pepper then drizzle with olive oil.

  4. Step 4 Add fish

    Place baked pollock on top of each salad to serve.