Poached Cod on Cold Noodles with Horseradish Wasabe Cream

This fresh salad topped with Cod and packed with protein and micronutrients, is fueled by the kick of a tangy wasabe cream sauce, delicately poured on top. This makes a fine lunch dish or a light dinner offering. The tang can be adjusted to taste by passing the wasabe cream on the side.

The simple flavors of the soft, unctuous cod are complemented by the crunch of red pepper, shredded carrot and sliced red onion. The wasabe cream acts as an exciting accent to the subtle flavors below, supported by a hearty noodle and spinach bed.

1/2 lb spaghetti, cut in half

1 lb fresh cod fillets

a few slices fresh

Noodle dressing:

2 Tbsp olive oil

2 Tbsp rice vinegar

1/2 tsp dill

black pepper

juice of 1/2 lime

Horseradish wasabe cream

1 red pepper, diced

1/2 cup shredded carrot

1/4 cup thinly sliced purple onion

5 oz fresh baby spinach leaves (or other favorite greens)

Set a medium pot of water to boiling for the pasta. When boiling, salt generously and add the pasta. Cook until al dente, stirring every once in a while to keep strands from sticking.

Meanwhile, heat about an inch of water in a medium skillet to boiling. When boiling, salt generously and add the cod fillets. You could add some sliced lemon at this point for added flavor. Turn to a simmer and cover. Cook for about 5 minutes, just until the fish is only just cooked through.

When the fish is done, carefully remove to a plate with one or two slotted spatulas. Cod falls to flakes easily, so try to keep the fillets intact as much as possible. Cover fish very lightly with plastic wrap, and place plate in the refrigerator to chill the fish down a bit. It can be served at room temperature or just slightly below.

When the pasta is cooked, drain. Tip back into cooking pot and fill with cold water. Drain again. Transfer to a mixing bowl (I use the cooking pot) and add the olive oil part of the noodle dressing. Add in the red pepper, carrot and onion and toss well. Place in the refrigerator to chill down a bit, too.

While the fish and pasta chill out, make the wasabe cream.

Finish dressing the pasta by tossing with the vinegar, dill, pepper and lime. Now assemble the salad.

Plate some spinach leaves on each of 4 plates. Top with a generous helping of the cold noodles. Distribute the cod fillets evenly on top of pasta. Drizzle a bit of horseradish wasabe cream on top.

Serves 4.

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