Arctic Char Gravlax With Apple Pecan Salad Recipes

APPLE-PECAN SALAD

Steps:

• In large bowl, toss salad greens, apple, cranberries and pecans.
• In small bowl, stir lemon juice, oil, honey and salt with wire whisk until well blended. Drizzle dressing over salad; toss to coat. Sprinkle with cheese.

ARCTIC CHAR GRAVLAX WITH WHITE GRAPEFRUIT

Steps:

• Place arctic char skin side down on a large piece of plastic wrap. Mix 3 tablespoons grapefruit zest, 3 tablespoons salt, both sugars, 1 tablespoon crushed green peppercorns, and crushed juniper berries in a small bowl; sprinkle mixture over fish, spreading evenly and pressing gently so spices adhere. Wrap plastic tightly around fish, then wrap with another large sheet of plastic. Gently poke 24 small holes through plastic (not fish) on both sides of fish with a thin skewer or the tip of a sharp knife to allow juices to escape. Put fish on a rimmed baking sheet. Top with another rimmed baking sheet; weigh it down with two 15-ounce canned goods. Refrigerate for 2 days, turning fish after 1 day.
• Remove canned goods and top baking sheet. Unwrap and discard plastic, keeping cure intact. Rewrap in clean plastic and poke holes in plastic as before. Place in a clean resealable plastic bag; refrigerate, skin side up. Chill for 1 more day. Gently scrape off cure.
• Whisk crème fraîche, 2 teaspoons dill, and remaining 1 teaspoon crushed green peppercorns in a small bowl. Season with salt. Thinly slice gravlax on a diagonal and serve on crackers. Top with crème fraîche and garnish with remaining 2 teaspoons grapefruit zest and 1 teaspoon dill.

ARCTIC CHAR SALAD WITH APPLES

Steps:

• Put the potatoes in a small saucepan and cover with cold water; season with salt. Bring to a boil, then reduce the heat to medium and simmer until tender, about 5 minutes; drain.
• Meanwhile, preheat a grill to medium high. Make the dressing: Combine 1/4 cup water, the cream cheese, lemon juice, horseradish, 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper in a blender; puree until smooth.
• Brush the skin side of the fish with the remaining 1 teaspoon olive oil. Transfer to the grill, skin-side down; cover and cook until just opaque, about 6 minutes. Carefully transfer the fish to a plate; discard the skin. Flake the fish into large pieces.
• Toss the potatoes with the escarole, romaine, radishes, apple, herbs and dressing in a large bowl. Season with salt and pepper. Add the fish and lightly toss.

EVERYTHING BAGEL ARCTIC CHAR GRAVLAX

Steps:

• Mix together the salt, sugar, dried minced garlic, dried minced onion, poppy seeds, sesame seeds and zest. Place the fish, skin-side-down, on a long piece of plastic wrap. Splash with the vodka, and then pack the salt mixture on top of the exposed flesh. Sandwich the fillets together, wrap well in plastic wrap, place on a baking sheet or baking dish and refrigerate for about 1 day. Remove the fish from the wrap, rinse well and pat dry. Slice the gravlax very thinly at an angle leaving the skin behind (see Cook's Note). Serve on bagel chips topped with sour cream or cream cheese. Garnish with poppy seeds, sesame seeds and sliced scallions.

APPLE, POMEGRANATE, AND PECAN SALAD

Steps:

• Combine pomegranate juice, balsamic vinegar, Dijon, and honey in the bowl of a food processor; pulse until combined. Keep the blade running and slowly pour canola oil in through the food chute until smooth. Add salt and pepper and set dressing aside.
• Toss apples, spinach, pomegranate seeds, pecans, and feta cheese together in a large bowl. Drizzle dressing on top and toss until well combined.

ARCTIC CHAR GRAVLAX WITH APPLE-PECAN SALAD

Steps:

• GRAVLAX: In a bowl, mix the salt with the brown sugar, dill and juniper berries. In a spice grinder, grind the bay leaves with the peppercorns. Add to the salt cure and mix well. Spread half of the salt in a deep plate. Add the fish fillet, skin side down, and cover with the remaining salt. Cover with plastic and refrigerate for 24 hours.
• Remove the fish from the salt and soak it in ice water in the refrigerator for 3 hours. Pat dry. Transfer the fish, skin side down, to a rack set on a baking sheet. Refrigerate, uncovered, overnight. (wrap tightly in plastic wrap and can be kept in refrigerator up to a week).
• SALAD: Preheat the oven to 350°. Spread the pecans in a pie plate and toast for 7 minutes, or until fragrant. Let cool. In a large bowl, whisk the vinegar with the honey and mustard. Add the oil and whisk until blended. Whisk in the garlic and thyme and season with sea salt and pepper. Add the apples and endive and toss, then add the pecans and toss again.
• Using a thin, sharp knife, thinly slice the gravlax on the diagonal off the skin. Mound the salad on plates, surround it with gravlax and serve.