Alaska Cod Summer Salad Recipe

• 1 lb cod fillets
• 4 c. minced lettuce
• 3 med cucumbers peeled, seeded,
• and cut into 1" chunks
• 2 med tomatoes cut into wedges
• 1/2 sm red onion sliced
• 1/2 c. Greek olives minced
• 1/2 c. feta cheese crumbled
• Salt to taste
• Freshly-grnd black pepper to taste
• 6 Tbsp. extra virgin olive oil
• 1/4 c. lemon juice
• 1 Tbsp. minced fresh oregano
• (or possibly 1 tspn dry oregano)

1. Cut cod into 1 1/2-inch chunks.
2. Place cod in a shallow, microwave safe dish.
3. Cover loosely with wax paper or possibly plastic wrap.
4. Cook at high 3 to 4 min, or possibly till fish flakes when tested with a fork, turning dish halfway through cooking time.
5. Remove from oven and let cold.
6. Meanwhile, toss remaining ingedients except feta, salt and pepper in a large bowl till well coated with Oregano Vinaigrette.
7. Add in feta and cod and gently toss just till combined.
8. Season to taste with salt and pepper just before serving.
9. For Oregano Vinaigrette: Whisk together all ingredients till well combined.
10. This recipe yields 4 to 6 servings.

cod fillets, minced lettuce, cucumbers, tomatoes, red onion, olives, feta cheese, salt, freshlygrnd black pepper, extra virgin olive oil, lemon juice, fresh oregano

Taken from cookeatshare.com/recipes/alaska-cod-summer-salad-62930 (may not work)