ROASTED ARCTIC CHAR WITH ORANGE-LENTIL SALAD
Eco-friendly, low-mercury arctic char is less fishy than its more popular cousin, salmon.
Provided by Larraine Perri
Categories Fish Roast Quick & Easy Dinner Orange Lentil Healthy Self Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. In a bowl, whisk orange juice and zest, 4 teaspoons oil, vinegar, 1/2 teaspoon salt, mustard and 1/4 teaspoon pepper. Gently stir in lentils, chopped mint and onion. Arrange fillets on a foil-lined baking sheet. Brush with remaining 1 teaspoon oil; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast until fish is opaque and just cooked through, 10 minutes. Spoon lentil salad onto plates; top with fish. Garnish with orange slices and mint sprigs.
SHEET PAN ARCTIC CHAR NIçOISE SALAD
Combining uncooked and cooked ingredients in a salad creates a depth of flavor and variety of textures. In this niçoise-inspired salad, the potatoes, green beans and fish are all roasted together on a sheet pan and then served atop fresh baby salad greens, herbs and cherry tomatoes.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place a baking sheet in the oven and preheat to 425˚ F. Bring a small saucepan of water to a boil. Fill a bowl with ice water. Toss the potatoes in a separate bowl with 1 tablespoon olive oil and a pinch each of salt and pepper. Add the potatoes to the hot baking sheet, cut-side down, reserving the bowl. Bake until browned on the bottom, about 15 minutes.
- Meanwhile, add the eggs to the boiling water; cook 9 minutes. Remove and transfer to the ice water; set aside.
- Add the green beans and olives to the reserved bowl and toss with 1 tablespoon olive oil and a pinch each of salt and pepper. After the potatoes have browned, toss and move to one side of the pan. Add the green beans and olives to the other side. Brush the char with 1 teaspoon olive oil and season with salt and pepper. Place the fillets on top of the vegetables and bake until the fish is just cooked through and easily flakes with a fork, 10 to 12 minutes.
- Whisk together the mustard, olive brine, vinegar and remaining 2 tablespoons olive oil in a small bowl. Combine the salad greens and herbs in a large bowl; toss with three-quarters of the dressing.
- Divide the salad among bowls. Top with the fish, tomatoes, potatoes, green beans and olives. Peel and slice the hard-boiled eggs and add to the salads. Drizzle with the remaining dressing.
Nutrition Facts : Calories 540, Fat 32 grams, SaturatedFat 7 grams, Cholesterol 138 milligrams, Sodium 699 milligrams, Carbohydrate 31 grams, Fiber 5 grams, Protein 34 grams, Sugar 4 grams
ARCTIC CHAR GRAVLAX WITH APPLE-PECAN SALAD
From Food & Wine's Frank Mendoza! A little different with Arctic Char instead of salmon... Posted for ZWT #6!
Provided by Cadillacgirl
Categories Lunch/Snacks
Time P2DT40m
Yield 6 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 423.1, Fat 21.3, SaturatedFat 1.9, Sodium 56652.8, Carbohydrate 59.6, Fiber 5.5, Sugar 52.7, Protein 2.9
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