Black Cod Salad

Korean chili paste, miso, and honey give a sweet and spicy kick to baked Black Cod, layered on a bed of crunchy vegetables.


  • 1/4 cup yellow or white miso
  • 1 tablespoon Korean chili paste
  • 1 tablespoon honey
  • 1lb. Alaska Black Cod, but into 2oz. portions
  • 1 small avocado, pitted, peeled, and chopped
  • 1/2 cup English cucumber, chopped
  • 1/4 cup thinly sliced radish halves
  • 1/2 cup pickled ginger, chopped
  • 1/2 cup salad dressing, preferably with wasabi and ginger
  • 8 medium to larger butter lettuce leaves, or smaller iceberg lettuce leaves
  • 1 to 1 1/4 cups cooked sushi rice or quinoa
  • 1/2 cup cilantro leaves


  1. Preheat oven to 450F. Blend miso, chili paste, and honey. Spread onto Black Cod portions.
  2. Place portions on a spray-coated, foil-lined baking sheet. Roast for 5-7 minutes, cooking until fish is just opaque through out, and the fish is a deep golden brown on the outside. Cool slightly.
  3. In a mixing bowl, combine avocado, rice or quinoa, cucumber, radishes, and ginger. Pour on dressing, and toss to coat.
  4. Place about 1/3 cup vegetable/rice mixture onto each lettuce leaf. Top with a Black Cod portion. Sprinkle with 1 tablespoon cilantro for garnish.

Recipe courtesy of the Alaska Seafood Marketing Institute.