Remojón (salt cod and orange salad)
This simple salad is a lovely mix of sweet and savory, refreshing and light.
Servings: 2 approx
Calories: 278kcal
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Ingredients
- 4 oz salt cod
- 1 cup milk
- 1 bay leaf
- 1 orange
- ⅛ red onion approximately
- 6 black olives or more to taste - without stones
- 1 stem parsley
- 1 tablespoon extra virgin olive oil approximately, to drizzle on top
Instructions
Ahead of time
- Place the salt cod in a container and cover the fish with cold water. Refrigerate and leave to soak for at least 24 hours, possibly up to 48 hours if the fish is thicker, changing the water 3 times a day (drain off salty water and cover again with cold eater each time)
- You can test the fish by trying a small piece form near the middle to see if it's about the right level of saltiness (about what you'd want to eat - not too salty but also not without a slight flavor). Remove the fish from the soaking water and pat dry. You can use immediately or place in fridge for a day or two at this point.
When ready to make salad
- Put the fish in a small pan with the milk and bay leaf. Warm through without boiling. Cook the fish for around 5 minutes, depending on the thickness, until the fish is tender and will flake easily.
- Remove the fish from the milk and let it cool slightly so easier to handle. Remove any skin/sinew and bones and flake the fish into small pieces (try to do this while it's still warm to work best). Set aside.
- Peel the orange and remove the outer layer of membrane - you can do this by scoring the skin into four pieces, removing, then use a thin sharp knife to cut away the membrane. Cut the orange in thin slices and cut larger or all slices in half. Remove any white from the middle of the orange.
- Arrange the orange slices on a plate. Top with the flaked cod in the middle. Thinly slice the onion and arrange slices over the cod. Add olives on top and garnish with parsley. If you like, you can also add slices of hard boiled egg. Drizzle olive oil over the top and serve.
Video
Notes
Try to get boneless salt cod as it will be much easier to prepare. You can buy salt cod online (I can't vouch for the quality of this since I get at my local fishmonger, but it appears to have good reviews): Bacalao Salted Cod, without Bone
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As noted, some also serve this with hard boiled egg slices so feel free to add. Some also add vinegar to dress the salad but I prefer the more mellow just oil (plus you have some acidity from the oranges already).
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As noted, some also serve this with hard boiled egg slices so feel free to add. Some also add vinegar to dress the salad but I prefer the more mellow just oil (plus you have some acidity from the oranges already).Nutrition
Calories: 278kcal | Carbohydrates: 9g | Protein: 36g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 86mg | Sodium: 4174mg | Potassium: 964mg | Fiber: 2g | Sugar: 6g | Vitamin A: 316IU | Vitamin C: 38mg | Calcium: 125mg | Iron: 2mg
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