Sicilian Salt Cod and Orange Salad
Bright, refreshing, and full of bold Mediterranean flavors, the Sicilian Salt Cod and Orange Salad is a stunning fusion of sweet and savory that celebrates the vibrant cuisine of Sicily. This dish combines tender flakes of desalted salt cod (baccalà) with juicy blood orange segments, thinly sliced red onions, briny capers, black olives, and a drizzle of high-quality extra virgin olive oil. Finished with a sprinkle of fresh parsley and cracked black pepper, this salad offers a perfect balance of textures and tastes. Quick to prepare after soaking the salt cod, it's an elegant choice for an appetizer, light lunch, or part of an antipasto spread. Packed with citrusy brightness and subtle umami notes, this salad is a unique and delightful showcase of Italian culinary tradition. Perfect keywords: Sicilian salt cod salad, Mediterranean orange salad, Italian baccalà recipe, blood orange salad, seafood appetizers, healthy winter salads.
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Recipe Information
Ingredients
- 400 grams salt cod (baccalà), soaked and desalted
- 2 large oranges, preferably blood oranges
- 1 medium red onion, thinly sliced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh parsley, chopped
- 100 grams black olives, pitted and halved
- 1 tablespoon capers, rinsed and drained
- 0.5 teaspoon ground black pepper
- pinch sea salt (optional, to taste)
Instructions
1. Start by preparing the salt cod. If it isn't already soaked and desalted, soak it in cold water in a large bowl for 24-48 hours, changing the water every 8 hours to remove excess salt.
2. Once desalted, place the salt cod in a medium saucepan, cover it with fresh water, and bring it to a gentle boil. Lower the heat and simmer for about 10 minutes, or until the fish is cooked and flakes easily with a fork.
3. Remove the salt cod from the saucepan and let it cool slightly. Flake the fish into bite-sized pieces, removing any skin or bones, and set aside.
4. While the cod is cooling, peel the oranges, removing all the bitter white pith. Slice the oranges into rounds or bite-sized segments, and discard any seeds.
5. Arrange the orange slices on a serving platter and scatter the flaked salt cod over them.
6. Add the thinly sliced red onion, black olives, and capers to the platter, distributing them evenly over the salad.
7. Drizzle the salad with the extra virgin olive oil and sprinkle the chopped parsley over the top.
8. Season with ground black pepper and a pinch of sea salt, if needed. Toss gently to combine all the flavors without breaking up the oranges too much.
9. Let the salad sit for 5-10 minutes at room temperature to allow the flavors to meld. Serve as an appetizer or as part of a multi-course meal.
Nutrition Facts
Calories |
290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 451 mg | 20% | |
| Total Carbohydrate | 15.7 g | 6% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 9.8 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 108 mg | 8% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 547 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
