Alaskan Cod Cakes with Citrus Sauce

Ingredients

• 1 pound Vital Choice wild Alaskan cod fillets, thawed
• 1 tablespoon Vital Choice organic extra virgin olive oil
• 1/4 cup seasoned bread crumbs (or alternative)
• 2 tablespoons mayonnaise
• 1 egg white, beaten
• 1/4 teaspoon celery salt
• 1/4 teaspoon cayenne pepper, if desired
• 1/3 cup fine cornmeal or flour
• 2 tablespoons unsalted butter
• 1 cup orange juice
• 1 tablespoon corn starch, arrowroot starch or kuzu starch
• 2 teaspoons honey-Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon white (or black) pepper
• 4 cups escarole and shredded carrot salad blend
• 1/4 cup toasted macadamia nuts, hazelnuts or almonds, chopped

Instructions

1. Fill a large sauté pan or stockpot with enough water to cover the cod; bring to a simmer.
2. Turn off heat and gently add fish to water; return heat to a simmer. Once simmering, cover pan tightly and cook cod for 2 minutes.
3. Turn off heat and let seafood rest in liquid for 5 minutes, or until seafood is opaque throughout. Remove cod from water; cool slightly and flake into small pieces.
4. In a large bowl, thoroughly mix together cod flakes, bread crumbs, mayonnaise, egg white, celery salt and cayenne pepper. Form mixture into 4 cakes. Dust cakes with cornmeal or flour.
5. Heat butter and oil in a pan over medium heat. Cook cakes until golden brown on both sides; remove from pan and keep warm.
6. Make citrus sauce: Blend orange juice, corn starch, mustard, salt and pepper. Whisk into butter mixture in pan; cook and stir until sauce thickens.
7. Portion 1 cup salad blend on each of 4 plates. Top with a cod cake. Spoon on sauce and sprinkle with nuts.
8. Variation: Alaska Cod can be poached, steamed, baked or sautéed until opaque throughout; cool slightly before breaking into small flakes.