New England Fish, Bok Choy Salad | Chef Allen Campbell Recipes

Ingredients

• 6 oz wild cod (white fish of choice)
• 1 cup russet potato (peeled, diced medium)
• 2 tbsp scallion (sliced thin)
• 1 tsp sea salt
• 2 tbsp coconut oil (for searing )
• 1 1/2 cups bok choy (sliced thin)
• 1 1/2 cups snap peas (sliced in half)
• 1/2 cup carrot (shaved thin)
• 1/4 cup red onion (shaved thin)
• 2 tbsp lemon juice (freshly squeezed)
• 2 tbsp EVOO
• 1/4 tsp black pepper
• 1/4 tsp ground celery seed