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David McClellan

Alaska Seafood Marketing Institute Regional Representative

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Tel:+34 93 589 8547<br /> Fax:+34 93 589 7051

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10 Mar Salad with Wild Alaska Pollock, Peas and Zucchini

Posted at 13:13h in Alaska Whitefish, Recipes by

Use prepared battered wild Alaska pollock fillets to top a colorful crunchy salad that’s spread over a hummus base.

 

Salad with Wild Alaska Pollock, Peas and Zucchini

Print Recipe Pin Recipe
Total Time 20 minutes
Course Main Course
Alaska Product Alaska Pollock
Servings 2 personas

Ingredients
  

  • 2 4 ounces each battered/breaded wild Alaska pollock fillets
  • 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

Instructions
 

  • Bake or air-fry frozen battered or breaded pollock fillets according to package directions. Set aside.
  • Divide and spread hummus as a base on 2 large plates.
  • 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.
  • Place baked pollock on top of each salad to serve.
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