- Fill a large sauté pan or stockpot with enough water to cover seafood; bring to a simmer. Rinse any ice glaze from frozen Alaska Cod under cold water. Turn off heat and gently add seafood to water; return heat to a simmer.
- Once simmering, cover pan tightly and cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest in liquid for 5 minutes, or until seafood is opaque throughout. Remove cod from water; cool slightly and flake into small pieces.
- In a large bowl, thoroughly mix together cod flakes, bread crumbs, mayonnaise, egg white, celery salt and cayenne pepper. Form mixture into 4 cakes. Dust cakes with cornmeal or flour. Heat butter and oil in a pan over medium heat. Cook cakes until golden brown on both sides; remove from pan and keep warm.
- Blend orange juice, corn starch, mustard, salt and pepper. Whisk into butter mixture in pan; cook and stir until sauce thickens. Portion 1 cup salad blend on each of 4 plates. Top with a cod cake. Spoon on sauce and sprinkle with nuts.