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February 2005 Issue
Simple Tandoori Cod w/ Carrot Salad
by Ronda L. Halpin
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This Moroccan-inspired salad combines a great many unlikely seasonings to offer you a taste that's both complex and bright. Ingredients like fresh mint and lemon juice conjure thoughts of spring while cinnamon and cumin ground the dish with a surprising twist. While raisins would certainly be more traditional in a salad like this, I like the extra tang and bright color that the dried cranberries add to the mix. A generous helping of this salad alongside the brightly colored cod will leave you with a lovely plate to look at, an aroma that's divine and a meal that's both nutritious and delicious.


Carrot Salad

  • 2 c. coarsely shredded carrots
  • 1/2 c. dried cranberries
  • 2 T. chopped fresh mint
  • 2 T. olive oil
  • 1 1/2 T. lemon juice
  • 1 clove garlic, minced
  • 1/2 tsp. sugar
  • 1/4 tsp. ground cinnamon
  • 1/8 tsp. ground cumin
  • 1/8 tsp. salt
  • 1/8 tsp. ground red pepper
In a large bowl, toss together the carrots, dried cranberries and mint.

In a small bowl, stir together the remaining ingredients to make the dressing. Pour this dressing over the salad and toss to combine.

  • Yields: 4 servings
  • Preparation Time: 10 minutes

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!

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