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Healthy Recipes using Cured Haddock

Cured Haddock Salad with Citrus Vinaigrette

A refreshing salad featuring cured haddock, mixed greens, and a zesty citrus vinaigrette that brightens the dish.

Ingredients
  • 200g cured haddock, sliced
  • 150g mixed salad greens
  • 1 orange, segmented
  • 1/2 grapefruit, segmented
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • Salt and pepper to taste
Instructions
  1. In a large bowl, combine the mixed salad greens, orange segments, and grapefruit segments.
  2. In a small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper to create the vinaigrette.
  3. Top the salad with sliced cured haddock and drizzle with the citrus vinaigrette before serving.

Cured Haddock and Quinoa Bowl

A wholesome bowl of quinoa topped with cured haddock, avocado, and a sprinkle of sesame seeds for a nutritious meal.

Ingredients
  • 100g cured haddock, diced
  • 150g cooked quinoa
  • 1 avocado, sliced
  • 1 tablespoon sesame seeds
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • Chopped green onions for garnish
Instructions
  1. In a bowl, layer the cooked quinoa as the base.
  2. Top with diced cured haddock and sliced avocado.
  3. Drizzle with soy sauce and sesame oil, then sprinkle with sesame seeds and green onions before serving.

Cured Haddock and Sweet Potato Tacos

Delicious tacos filled with roasted sweet potatoes and cured haddock, topped with a creamy avocado sauce.

Ingredients
  • 200g cured haddock, shredded
  • 2 medium sweet potatoes, cubed
  • 4 corn tortillas
  • 1 avocado
  • 1 tablespoon lime juice
  • Salt to taste
  • Fresh cilantro for garnish
Instructions
  1. Preheat the oven to 200°C (400°F) and roast cubed sweet potatoes for 25 minutes until tender.
  2. In a blender, combine avocado, lime juice, and salt to create a creamy sauce.
  3. Assemble the tacos by placing roasted sweet potatoes and shredded cured haddock in tortillas, then drizzle with avocado sauce and garnish with cilantro.

Cured Haddock and Asparagus Frittata

A protein-packed frittata featuring cured haddock and fresh asparagus, perfect for a healthy breakfast or brunch.

Ingredients
  • 150g cured haddock, chopped
  • 6 eggs
  • 100g asparagus, trimmed and cut into pieces
  • 1/4 cup milk
  • Salt and pepper to taste
  • Olive oil for cooking
Instructions
  1. Preheat the oven to 180°C (350°F).
  2. In a skillet, sauté asparagus in olive oil until tender, then add chopped cured haddock.
  3. In a bowl, whisk together eggs, milk, salt, and pepper, then pour over the asparagus and haddock mixture. Cook for a few minutes until the edges set, then transfer to the oven to bake for 15 minutes until fully set.

Cured Haddock Sushi Rolls

Healthy sushi rolls made with cured haddock, avocado, and cucumber, wrapped in nori for a delightful bite.

Ingredients
  • 100g cured haddock, sliced
  • 1 avocado, sliced
  • 1 cucumber, julienned
  • 2 cups sushi rice, cooked
  • 4 sheets nori
  • Soy sauce for dipping
Instructions
  1. Lay a sheet of nori on a bamboo sushi mat and spread a thin layer of sushi rice over it.
  2. Place slices of cured haddock, avocado, and cucumber in the center of the rice.
  3. Roll tightly using the mat, slice into pieces, and serve with soy sauce.

Cured Haddock and Lentil Soup

A hearty and nutritious lentil soup with chunks of cured haddock, perfect for a comforting meal.

Ingredients
  • 150g cured haddock, diced
  • 1 cup green lentils, rinsed
  • 1 onion, chopped
  • 2 carrots, diced
  • 4 cups vegetable broth
  • 1 teaspoon thyme
  • Salt and pepper to taste
Instructions
  1. In a large pot, sauté onion and carrots until softened.
  2. Add lentils, vegetable broth, thyme, salt, and pepper, and bring to a boil.
  3. Reduce heat and simmer for 25 minutes, then stir in diced cured haddock and cook for an additional 5 minutes before serving.

Cured Haddock and Cauliflower Rice Stir-Fry

A low-carb stir-fry featuring cauliflower rice, cured haddock, and colorful vegetables, tossed in a light soy sauce.

Ingredients
  • 200g cured haddock, flaked
  • 2 cups cauliflower rice
  • 1 bell pepper, sliced
  • 1 cup broccoli florets
  • 2 tablespoons soy sauce
  • 1 tablespoon olive oil
  • Sesame seeds for garnish
Instructions
  1. In a large skillet, heat olive oil and sauté bell pepper and broccoli until tender.
  2. Add cauliflower rice and cook for an additional 5 minutes, stirring frequently.
  3. Stir in flaked cured haddock and soy sauce, cooking until heated through, then garnish with sesame seeds before serving.

Cured Haddock and Spinach Stuffed Peppers

Bell peppers stuffed with a flavorful mixture of cured haddock, spinach, and quinoa, baked to perfection.

Ingredients
  • 2 bell peppers, halved and seeded
  • 150g cured haddock, chopped
  • 1 cup cooked quinoa
  • 100g spinach, wilted
  • 1/2 cup feta cheese, crumbled
  • 1 tablespoon olive oil
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 190°C (375°F).
  2. In a bowl, combine chopped cured haddock, cooked quinoa, wilted spinach, feta cheese, salt, and pepper.
  3. Stuff the bell pepper halves with the mixture, drizzle with olive oil, and bake for 25 minutes until peppers are tender.

Cured Haddock and Chickpea Salad

A protein-rich salad combining cured haddock and chickpeas with fresh herbs and a lemon dressing.

Ingredients
  • 150g cured haddock, diced
  • 1 can chickpeas, rinsed and drained
  • 1/2 red onion, diced
  • 1/4 cup parsley, chopped
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • Salt and pepper to taste
Instructions
  1. In a large bowl, combine diced cured haddock, chickpeas, red onion, and parsley.
  2. In a separate bowl, whisk together lemon juice, olive oil, salt, and pepper.
  3. Pour the dressing over the salad and toss gently to combine before serving.

Cured Haddock and Zucchini Noodles

A light and healthy dish featuring spiralized zucchini noodles topped with cured haddock and a lemon garlic sauce.

Ingredients
  • 150g cured haddock, flaked
  • 2 medium zucchinis, spiralized
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • Fresh basil for garnish
Instructions
  1. In a skillet, heat olive oil and sauté minced garlic until fragrant.
  2. Add spiralized zucchini and cook for 2-3 minutes until just tender.
  3. Stir in flaked cured haddock, lemon juice, salt, and pepper, cooking until heated through, then garnish with fresh basil before serving.