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Seared Cod & Date Vinaigrette

with Browned Butter, Quinoa & Spinach Salad

  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 650 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

In this recipe, we’re livening up our cod fillets with a hearty quinoa and spinach salad, made with almonds, radishes and rich browned butter. For even more incredible depth of flavor, we’re dressing the salad with a sweet and tangy Medjool date vinaigrette. Medjool dates, a gourmet variety that originated in Morocco, are prized for their chewy texture and luscious, honeyed taste. We’re also using the vinaigrette to top the cooked cod, to bring the entire dish together.

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step-by-step
instructions
Cook the quinoa:
1 Cook the quinoa:

Heat a medium pot of salted water to boiling on high. Once boiling, add the quinoa. Cook 16 to 18 minutes, or until tender. Drain thoroughly. Rinse and wipe out the pot.

Prepare the ingredients:
2 Prepare the ingredients:

While the quinoa cooks, wash and dry the fresh produce. Trim off and discard the ends of the radishes; small dice. Roughly chop the spinach. Peel and mince the shallot; place in a bowl with the vinegar. Pit and roughly chop the dates. Pick the cilantro leaves off the stems; discard the stems.

Start the salad:
3 Start the salad:

In the pot used to cook the quinoa, heat the butter on medium-high until melted. Cook, stirring occasionally, 15 to 30 seconds, or until the butter foams. Once the foam subsides, continue cooking, stirring and swirling the pot occasionally, 2 to 3 minutes, or until deep golden brown and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.) Turn off the heat. Stir in the radishes and almonds; season with salt and pepper.

Finish the salad:
4 Finish the salad:

To make the date vinaigrette, add the dates to the shallot-vinegar mixture; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until thoroughly combined. Add the cooked quinoa, spinach and half the date vinaigrette to the pot of browned butter, radishes and almonds; stir to combine and season with salt and pepper to taste.

Cook the cod:
5 Cook the cod:

Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets. Cook 2 to 4 minutes per side, or until lightly browned and cooked through. Remove from heat.

Finish & plate your dish:
6 Finish & plate your dish:

Divide the finished salad and cooked cod fillets between 2 plates. Top with the remaining date vinaigrette. Garnish with the cilantro. Enjoy!

Tips from Home Chefs

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Cook the quinoa:
1 Cook the quinoa:

Heat a medium pot of salted water to boiling on high. Once boiling, add the quinoa. Cook 16 to 18 minutes, or until tender. Drain thoroughly. Rinse and wipe out the pot.

2 Prepare the ingredients:

While the quinoa cooks, wash and dry the fresh produce. Trim off and discard the ends of the radishes; small dice. Roughly chop the spinach. Peel and mince the shallot; place in a bowl with the vinegar. Pit and roughly chop the dates. Pick the cilantro leaves off the stems; discard the stems.

Prepare the ingredients:
3 Start the salad:

In the pot used to cook the quinoa, heat the butter on medium-high until melted. Cook, stirring occasionally, 15 to 30 seconds, or until the butter foams. Once the foam subsides, continue cooking, stirring and swirling the pot occasionally, 2 to 3 minutes, or until deep golden brown and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.) Turn off the heat. Stir in the radishes and almonds; season with salt and pepper.

4 Finish the salad:

To make the date vinaigrette, add the dates to the shallot-vinegar mixture; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until thoroughly combined. Add the cooked quinoa, spinach and half the date vinaigrette to the pot of browned butter, radishes and almonds; stir to combine and season with salt and pepper to taste.

Finish the salad:
5 Cook the cod:

Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets. Cook 2 to 4 minutes per side, or until lightly browned and cooked through. Remove from heat.

6 Finish & plate your dish:

Divide the finished salad and cooked cod fillets between 2 plates. Top with the remaining date vinaigrette. Garnish with the cilantro. Enjoy!

Finish & plate your dish: