Lemon Fish Salad “Sole Salad”
Utensils needed:
Flipper
Cutting board/sharp knife
Large bowl
Ingredients needed:
5 pieces of frozen fish (I used sole, you could use whatever you would like)
½ cup of lemon juice (may need more depending on taste)
2 tbs of olive oil
1 tsp of salt or to taste (beware some fish is naturally salty)
1 tsp of pepper or to taste
1 head of romaine lettuce
½ cup cheese (I used aged cheddar, you could use whatever you would like)
1 tomato
1 large green onion
½ cucumber
- Set your frying pan on med-high and drizzle in olive oil. Add salt & pepper, lay in fish as flat as possible. (You can put some on top if your frying pan is small and you have wide thin fish pieces.)
- Add lemon juice; add extra if there is not enough to fully cover the bottom of the frying pan, then put on the lid.
- Turn heat down to medium after the lemon juice begins to boil. Cook for approximately ten minutes then flip. Add more lemon juice if needed.
- While the fish is cooking, chop up the lettuce, tomato and cucumber into bite size pieces. Cut the green onion into dimes and the cheese into small cubes or shred it. Smaller the pieces = further the cheese goes. Toss in the bowl.
- Usually fish only needs another five minutes to cook, but break a piece and find out. Your fish will tend to fall apart anyway--cook it until there is nothing transparent in the center. Be sure your frying pan doesn't become dry, add more lemon juice if necessary.
It’s up to you if you would like to add your lemon fish in the salad; I suggest putting it on the side and letting the eater decide what they want to do. I used Greek & feta olive oil salad dressing--be aware that what dressing or cheese you use on the salad will change whether your lemon fish is a compatible taste mixed in or not. Enjoy!
FOR NON-DAIRY: Substitute the cheese for berries or nuts--or just ignore this ingredient.
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