Mustard-Roasted Sablefish Spinach Salad

Y’all, this happened when I was pregnant with Weston. An obsession that came out of nowhere, an unreasonable craving for all things…SALAD. Mind you I’m not complaining, and I’m sure my waistline will be pretty psyched after baby dude #2 comes. BUT. I can’t find great salad ingredients anywhere because, for the most part, everything is out of season.

 

Le sigh.

 

However, it’s really not stopping me when it comes to getting my veggies in. I can eat – and I wish I was kidding, but I’m not – a large mixing bowl filled with salad, and then about 30 minutes later I’m craving more. Don’t misconstrue this post as bragging though, because when there aren’t mixing bowls filled with salad it’s safe to assume I’m downing all things bread (hello toast obsession) or trying to figure out a healthier way to make a microwave mug cake.

 

True story.

 

This salad is probably my favorite so far, and I love how simple it is. Lots of spinach, nutty toasted almonds, sweet cherries and some amaaaaaaaaazingly flaky sablefish (also known as black cod or butterfish). Sizzlefish sent me some fantastic pieces of sablefish, which is a really delicious mild white fish. It’s super flaky and even has the same amount of omega-3s as salmon – but I just love that it takes on flavor and bakes so well. Definitely worth a try!

 

Now if you’ll excuse me, I’m off to eat some salad. And bake crazy amounts of bread. Because that’s how I roll!

MUSTARD-ROASTED SABLEFISH SPINACH SALAD

Serves 1

Ingredients:

• 1 piece of wild-caught sablefish (also known as black cod)
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• 1 teaspoon honey
• 1 clove garlic, minced or pasted
• salt and pepper
• 3 cups baby spinach
• 2 tablespoons sliced toasted almonds
• 1 tablespoon dried cherries or cranberries
• 1/4 avocado, sliced

Directions:

1. Preheat oven to 400ºF.
2. Place the fish on a baking sheet lined with parchment paper and season lightly with salt and pepper.
3. While the oven is heating, whisk together the mustard, olive oil, honey and garlic until smooth and creamy.
4. Spoon 1/3 of the mixture onto the fish; roast the fish at 400 for 10-12 minutes until cooked through.
5. While the fish is cooking, toss the spinach, almonds, cherries and avocado with the remaining mustard dressing.
6. Serve the fish with the salad, either flaked on top or as a whole piece, and enjoy!