Summer Cod Salad with Red Cabbage Pickles
Ingredients
1/4 small red cabbage
2 tbsp sugar
Vinegar, to taste
1/2 tsp ground cinnamon
salt, to taste
200 g basmati rice
150 g cherry tomatoes
1 celery stalk
100 g arugula (rocket)
3 tbsp mixed seeds
olive oil, to taste
black pepper, to taste
Preparation
Place the frozen cod in a pot, fully submerged in water, and bring to a boil. Once boiling, cook for 10 minutes. Remove the cod, let it cool slightly, then remove skin and bones and flake it.
For the red cabbage pickles: slice the red cabbage into thin strips and place in a container. Add the sugar, 100 ml of vinegar, cinnamon, and a pinch of salt. Let it marinate for at least 15 to 30 minutes (ideally overnight or prepared in the morning), squeezing and mixing the cabbage occasionally.
Cook the basmati rice in salted water. Drain, rinse under cold running water, let it drain well, and fluff with a fork to separate the grains and cool it down.
Cut the cherry tomatoes in halves and slice the celery into thin half-moons.
In a large salad bowl, combine the rice, drained pickled red cabbage, cherry tomatoes, celery, arugula, mixed seeds, and flaked cod. Toss everything together and season to taste with olive oil, vinegar, salt, and freshly ground black pepper.
Serve the cod salad immediately or chilled.