You can easily swap in another fish if you wish.

By Bridget Hallinan
June 11, 2020
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There’s a lot to love about summer, and fresh, simple seafood dishes are definitely up there. In this new episode of F&W Cooks, chef Ned Baldwin walks us through a recipe that fits the bill—warm cod salad. The dish, which he’s preparing as lunch for his family, features poached cod, plenty of herbs, and some gorgeously jammy boiled eggs. Along the way, he shares a few pointers, such as recommendations for different fish to use and what to do if you don’t have seaweed. Check out his key tips for making the salad below.

Salt the Fish…

Once the cod fillets are cut into pieces (three ounces each), sprinkle them with kosher salt and refrigerate them on a plate uncovered for at least an hour, or up to eight hours or even overnight. The salt draws a little bit of water out of the fish and tightens it up, which will make it poach nicely.

…And Feel Free to Switch it Up

If you don’t have cod, try pollock, haddock, grouper, black sea bass, fluke, yellowtail, or mahi-mahi instead. Any flaky white-flesh fish will work, Baldwin says.

Salt the Water if You Don’t Have Kombu or Seaweed

This recipe calls for kombu to make the poaching liquid taste a little bit like seawater. However, in the video demo you'll see that Baldwin doesn’t have any. He was able to grab fresh seaweed as a replacement, but you can also just add a tablespoon of sea salt to the water. The cod will come out great regardless.

Stick to This Temperature

Baldwin recommends poaching the fish at 160°F. The fish will cook slowly and gently at that temperature, and he says he finds it “quite mistake-proof.”

Try These Make-Ahead Tips—and Embrace a Messy Plate

If you want to break up the recipe steps, you can boil the eggs up to two days in advance and make the dressing the day before. Once you’re ready to eat, Baldwin says you can use as little or as much sauce as you want. He spoons it over the plated salad and adds plenty of fresh herbs for garnish. A nice messy plate is his favorite kind of plate, he says, so don’t worry about it being perfect. Pair the dish with a dry, lime-inflected Riesling if you’re in the mood for wine, and enjoy.