250 g of cod loin
1 large onion (150 g), cut into rings, pickled
1 small lettuce leaf, torn into pieces
1/4 cup of parsley leaves
1/4 cup of coriander leaves
2 French shallots, chopped
For the dressing
1 tablespoon of honey
2 tablespoons of lemon juice
3 tablespoons of olive oil
1 pinch of salt
250 g of cod loin
1 large onion (150 g), cut into rings, pickled
1 small lettuce leaf, torn into pieces
1/4 cup of parsley leaves
1/4 cup of coriander leaves
2 French shallots, chopped
For the dressing
1 tablespoon of honey
2 tablespoons of lemon juice
3 tablespoons of olive oil
1 pinch of salt
Soak the cod loin in cold water to cover and refrigerate for 24 hours, changing the water at least four times
Wash it under running water and drain
On a hot grill, brush with olive oil, cook the cod loin and onion on both sides (about 10 minutes per side)
In a large salad bowl, arrange the lettuce leaves, parsley, and coriander
Top with the onion and cod loin cut into strips
Prepare the dressing: in a small container, mix all ingredients and drizzle over the salad
Serve by adding the shallots and mixing
(346 calories per serving)
