The Salt Cod Salad (known as Serenata) is a salad layered with spinach, shredded salt cod, onions, tomatoes, hard boiled eggs and avocados. This salad is served on a plate accompanied with a starchy fruit (Panas) or tropical root vegetables (Yautía, Yuca and Ñame). My aunt, Paulita, would serve this dish on a bed of lettuce from the Island. However, I love the salt cod salad with spinach. It can also be served without any green leafy vegetables. Olive oil is drizzled over the salt cod salad or an olive oil mixture is prepared with olive oil, garlic, salt and black pepper and served on the side.
When the fresh caught cod fish (white fish) is dried and coated with salt, it is referred to as Salt Cod. The Spanish term for the dried and salted cod fish is Bacalao. In order to consume this fish, we must first desalt, cook and shred the salt cod. This produces a delicate texture and a milder fish taste. Today we purchase the authentic salt cod or Salted Pollock fillets to prepare this dish. The Pollock is also a member of the cod fish family. However, I prefer the Salted Pollock fillets due to the reduction of the food preparation time. Even though you still need to desalt, cook and shred the Salted Pollock fillets, you eliminate, however, the skin and bone removal process that is required when using the authentic salt cod.
Let’s Start Preparing the Salt Cod Salad!
You will need a pound of cooked shredded salt cod.
Click on this link to learn How to Desalt, Cook and Shred Salt Cod.
Arrange spinach on a large platter.
Place the shredded salt cod evenly on top of spinach.
Slice tomatoes and layer on top of shredded salt cod.
Peel and thinly slice a large onion and place on top of sliced tomatoes.
Peel and slice hard boiled eggs and layer on top of the onions.
We Are Ready to Add the Last Ingredient!
Peel and slice an avocado, which is the last ingredient to add to this tasty salt cod salad known as Serenata.
Click on the button below to watch my YouTube video on How to Make Salt Cod Salad!
Recipe and Nutritional Facts
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This tasty and flaky cod salt salad, drizzled on top with olive oil, is usually served with a starchy fruit or root vegetables.
- 1 pound salted pollock fillets – desalted, cooked and shredded
- 4 ounces spinach leaves
- 1 large onion, peeled and thinly sliced
- 1 tomato, sliced
- 1 medium ripe avocado, peeled and sliced
- 3 hard-boiled eggs, peeled and sliced (optional)
- Arrange spinach on a large platter.
- Layer with shredded salt cod, tomatoes, onions, hard boiled eggs and avocados.
- Drizzle olive oil over salt cod salad.
- Serve cold with a boiled starchy fruit or root vegetables.
See video and food blogging post on how to desalt, cook and shred salt cod. The cooking time for this recipe is for the boiled eggs.
- Category: Lunch and Dinner
- Cuisine: Puerto Rican
Keywords: Salt Cod Salad