Careme

Location: Quality Food Center - Bellevue East (1510 145th Pl SE)

Back to shopping list
Sign in

Basque-Style Cod & Tomato Salad

Warm, paprika-seared cod tops a crisp salad of late-season tomatoes, cucumber, and peppers for a light Basque-inspired dinner.

  • Total time: 35 min
  • Servings: 2 servings
  • Estimated total cost: $19
  • Calories per serving: 390 cal
  • Stovetop

Ingredients

  • Wild-caught Pacific cod fillet
    1 lb $14.99
  • Roma tomatoes
    12 oz $1.99
  • Cucumber
    1 $0.99
  • Red bell pepper
    1 $1.67
  • Red onion
    2 oz $2.29
  • Diamond Crystal kosher salt
    2¾ tsp
  • Smoked paprika
    ½ tsp
  • Red wine vinegar
    1 tbsp
  • Olive oil
    2 tbsp
  • Black pepper
    ¼ tsp
  • Mar de Frades Atlantico Albarino Spain White Wine
    1 bottle, well chilled $30.99

Instructions

  1. Thinly slice 1 cucumber, toss with ¾ teaspoon Diamond Crystal kosher salt, and set in a colander to drain for at least 10 minutes.

  2. Chop 12 ounces Roma tomatoes and 1 red bell pepper; thinly slice 2 ounces red onion.

  3. Pat dry 1 pound cod. Season it with 2 teaspoons Diamond Crystal kosher salt and ½ teaspoon smoked paprika, then let it stand for 10 minutes while the cucumber drains.

  4. Whisk 1 tablespoon red wine vinegar, 1 tablespoon olive oil, and ¼ teaspoon black pepper into a dressing. Toss with the prepared tomatoes, pepper, and onion. Pat the cucumber dry and fold it into the salad.

  5. Heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat. Cook the cod for about 3–4 minutes per side, until its center reaches 140°F. Rest for 2 minutes.

  6. Divide the tomato-cucumber salad between two plates and set the warm cod on top.

Want more detail? See the temperature guide.

Drink pairing: A chilled Albariño complements the cod and bright vinegar dressing.

Wine picks:

  • Mar de Frades Atlantico Albarino Spain White Wine $30.99 1 bottle, well chilled

Why it works: A chilled Albariño is an excellent match: Mar de Frades’ bright Atlantic freshness and citrus-driven acidity lift the tomato, cucumber, and red-wine-vinegar salad while its subtle salinity complements the cod. Serve well chilled.

Chef Feedback

Ask about the recipe and share how it turned out.

Sign in to ask follow-up questions

Sign in to save cooked feedback and ratings.

You asked

season both sides of the cod?

Careme

Yes. Pat the cod dry, then spread the 2 teaspoons of Diamond Crystal kosher salt and ½ teaspoon smoked paprika across both sides of the 1-pound fillet. That’s the total seasoning, not an amount for each side.

You asked

can i add a starch? rice, orzo, couscous? something like that

Careme

Yes—**orzo** is the best fit for the salad. Cook ½ cup dry orzo for two, drain and cool it briefly, then toss it with the tomatoes, cucumber, and vinegar dressing. Top with the warm cod. It adds substance without making the dish heavy, and you can cook it while the cucumber drains. Pearl couscous would work the same way; I’d choose either over rice here.

Recipe score: 8/10

Admin

Planned by Careme.