No-Chop Seared Icelandic Cod & Warm Grain Bowls

with Spinach, Cranberries, Walnuts & Honey Dijon Dressing

Allergens: Tree Nuts, Eggs, Fish

Total: 20 min • Prep: 5 min

Servings:
Ingredients

  • Walnuts

    ½ ounce

  • Spinach

    5 ounce

  • White Wine Vinegar

    5 teaspoon

  • Honey Dijon Dressing

    1½ ounce

  • Roasted Onion & Garlic Spread

    1 ounce

  • Dried Cranberries

    1 ounce

  • Icelandic Cod

    10 ounce

  • Microwavable Grain Blend

    1 unit

  • Black Pepper

    1 teaspoon (tsp)

  • Salt

    1 teaspoon (tsp)

  • Olive Oil

    1 tablespoon (tbsp)

Cooking steps
1

  • Pat cod* dry with paper towels. Season all over with salt and pepper.

  • Heat a drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add cod and cook until browned and cooked through, 3-5 minutes per side. (Lower heat if cod begins to brown too quickly.) TIP: While cod cooks, move on to Step 2!

  • Turn off heat; transfer cod to a plate.

2

  • While cod cooks, massage grain blend in package to separate grains; partially open package. Microwave until warmed through, 1½-2 minutes.

  • Meanwhile, in a large bowl, whisk together roasted onion and garlic spread, half the vinegar, a large drizzle of olive oil, salt, and pepper.

3

  • Add grains and spinach to bowl with roasted onion and garlic dressing; toss until spinach has slightly wilted and everything is evenly coated.

  • Season with salt, pepper, and remaining vinegar to taste.

4

  • Divide salad between shallow bowls and top with cranberries and walnuts. Place cod on top, drizzle with honey Dijon dressing, and serve. TIP: Flake cod into pieces and mix everything together!