Citrus Fish Salad with Tangy Dressing
Tangy dressing with citrus and savory fish flavors.
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Nutrition per Serving
- Calories
- 280
- Protein
- 2g
- Carbs
- 3g
- Fat
- 30g
Ingredients
Estimated total cost: €4.13 · €1.03/serving
- 2 vibrant lemons, juiced and zested (roll on countertop before juicing for maximum yield)Est. price €0.60–€1.20
- 4 tender anchovy fillets, preserved in oil, drained and finely minced (pat dry with paper towels to remove excess oil)Est. price €2.00–€4.00
- 1/2 cup of extra-virgin olive oil (use high-quality olive oil for best flavor)Est. price €1.50–€3.00
- 1/4 teaspoon of fiery crushed red pepper flakes (adjust amount to suit your spice preference)Est. price €0.02–€0.05
- A pinch of sea salt and a sprinkle of freshly ground black pepper (season to taste before serving)Est. price €0.01–€0.03
Steps
- 1
Begin by removing the peel and white pith from the lemons, then discard them. Hold a medium bowl underneath as you carefully cut along the sides of the membranes to free the lemon segments into the bowl. Squeeze out any remaining juice from the membranes into the bowl before discarding them.
- 2
Combine anchovies, oil, red pepper flakes, and lemon segments in a bowl. Use a spoon to crush the lemon segments against the bowl's side while mixing everything together. Season with salt and pepper to taste.
- 3
Prepare the dressing in advance; it can be stored for up to four days.
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Cultural note
Citrus Fish Salad with Tangy Dressing is a Mediterranean-inspired dish that combines the flavors of citrus fruits with seafood, a common pairing in Mediterranean cuisine. The tangy dressing and use of olive oil reflect the influence of Mediterranean culinary traditions.
Seasonal note
Citrus fruits like lemons are typically in season during the winter months, making this dish perfect for cold weather. Anchovies are available year-round but are often more flavorful during the spring and summer seasons.
Health note
This Citrus Fish Salad is a healthy dish as it is low in carbohydrates and high in heart-healthy fats from the olive oil. The dish is also rich in Vitamin C from the lemons and provides a good source of protein from the anchovy fillets.
