1 fresh orange, zested with juice
1 (14 ounce) can sliced mushrooms, drained, rinsed and chopped
1 (2 ounce) package dried shrimp, drained
1 (5 ounce) can whole black cod
1 (5 ounce) can chopped shallots
1 tablespoon chopped fresh parsley
1 cup sliced almonds
1/2 cup chopped fresh parsley
Sprinkle orange zest, mushrooms, shrimp and chopped parsley over one steamer of salted boiling water. Stir gently, high heat until the vegetables begin to begin to take on color, about 5 minutes.
Place salad ingredients in the bottom of a colander or steamer. Add enough water to remain in steamer or large bowl. Over medium heat, reduce temperature to simmer; stir frequently. Ladle salad at a rate of 1/2 cup per plate.
Return salad to heat and continue to cook 20 to 30 minutes longer, stirring occasionally, until vegetables become tender. Remove the salad, set aside.