Grilled Potato, Smoked Black Cod and Charred Green Onion Salad with Anchovy Vinaigrette #sponsor

This sponsored post is written by me on behalf of  Real Good Fish. All opinions are my own. 

When I was faced with developing a recipe with Real Good Fish's Carmel Canyon Smoked Black Cod (it's a Good Food Awards 2016 Winner), I wanted it to be the star of the dish. Or, at least, I wanted it to be recognizable. I didn't want to mash it into a dip or shape it into a croquette.

Finally, inspired by the protein-rich Salade Niçoise - very, very loosely inspired in that I completely skipped the signature olives - I decided to grill some baby potatoes, char some green onions from our CSA box, and bring it all together with an anchovy-kissed lemon vinaigrette. Then I'd just chunk the smoked cod and place the pieces on top.

My family is spoiled. Yes, I can admit that. They get home-cooked, multiple course meals almost every evening. And while they usually say thank you, it's very rare that they gush about how great a dish is. Remember: they're spoiled.

But this salad was a hit with all of them. And the first question out of my Precise Kitchen Elf's mouth: "Where did you get that smoked fish?" The Enthusiastic Kitchen Elf chimed in, "Yes, that was the best smoked fish we've ever had!"

Fisherman Stan Bruno calls the smoked cod "fish candy." It is delicious!

So, between bites of grilled potato, charred green onions, and the tastiest smoked fish we've ever had, we talked about our CSF (community supported fishery), Real Good Fish, and the sustainability of black cod, also known as sablefish.

Grilled Potato, Smoked Black Cod and 

Charred Green Onion Salad with Anchovy Vinaigrette

Ingredients

• 1 lb baby potatoes
• ½ lb green beans, trimmed and cut into 1-1/2" lengths
• 1 bunch green onions, trimmed and cut into 2" lengths
• canola oil for brushing on the grill or grill pan
• ¼ lb smoked black cod (prefer Real Good Fish)
• 2 organic lemons (I used Meyer lemon from the tree in our back yard)
• 4 anchovy fillets packed in oil, drained, finely chopped
• ½ C olive oil
• ¼ t crushed red pepper flakes
• freshly ground salt
• freshly ground pepper

Procedure

Parboil the potatoes. Drain, slice in half lengthwise, and set aside. Blanch the green beans. Drain and set aside.

Supreme your lemons and place the segments in a medium mixing bowl. Mix in the anchovies, olive oil, and red pepper flakes. Using the back of a spoon, break up the lemon segments against the side of the bowl. Season to taste with salt and pepper.

Preheat a grill or grill pan over medium heat. Lightly brush the pan with canola oil and place the potatoes on there, cut-side down. Cook until you have nice grill marks. Char the green onions until they, too, have grill marks and are softened.

Place the potatoes and green beans into a large mixing bowl and toss to coat with the dressing. Arrange them on a serving platter with the grill marks facing up for a nice presentation. Lay the charred onions and chunk of smoked black cod on top.

Serve immediately with more cracked pepper, if desired.

*Disclosure: I received complimentary product from Real Good Fish for the creation of this post. This is a sponsored post that contains affiliate links. Although this post is sponsored, all opinions are my own.*