Teriyaki Arctic Char With Pickled Vegetables Recipes

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PICKLED ARCTIC CHAR WITH HORSERADISH CREAM AND LEMON-MARINATED CUCUMBER



Pickled Arctic Char with Horseradish Cream and Lemon-Marinated Cucumber image

Provided by Food Network

Categories     appetizer

Time 1h40m

Yield 4 servings

Number Of Ingredients 15

6 ounces boneless, skinless Arctic char
Kosher salt, as needed
4 tablespoons white wine vinegar
3 tablespoon sugar
1 (1-inch piece) fresh peeled ginger, chopped
1 English cucumber, cut into 2-inch sections
2 lemons, juiced
1-inch section lemon peel
2 tablespoons sugar
2 tablespoons chopped dill
Sea salt
2 tablespoons grated fresh horseradish
2 tablespoons whipped cream
1 tablespoon sour cream
Salt and freshly ground black pepper

Steps:

  • Thinly sliced whole wheat bread (about 3 by 3-inches wide), as needed
  • To make the Arctic Char: Thinly slice the Arctic char into 1/4-inch thick slices and rub them with kosher salt. In a bowl, whisk together the vinegar, sugar, and ginger. Put the arctic char in the vinegar mix and refrigerate for 1 hour.
  • To make the Lemon-Marinated Cucumber Salad: Using a Japanese-style mandolin, julienne the cucumber and transfer to a bowl. Add the lemon juice and peel, sugar, and dill. Season with sea salt, to taste.
  • To make the Horseradish Cream: In a bowl, whisk together all of the ingredients and season with salt and pepper, to taste.
  • To serve, spread the bread slices with the cream and top with the Arctic char and cucumber salad.

TERIYAKI GRILLED VEGETABLES



Teriyaki Grilled Vegetables image

This recipe takes advantage of ready-made teriyaki glaze and assorted vegetables. Feel free to adjust vegetables to suit your preference.

Provided by thedailygourmet

Categories     Side Dish     Vegetables     Squash     Zucchini     Grilled Zucchini Recipes

Time 25m

Yield 4

Number Of Ingredients 9

8 ounces portobello mushrooms, cleaned and stems cut
1 yellow onion, cut into wedges
1 zucchini, cut into 1/4-inch diagonal slices
1 yellow squash, sliced diagonally into 1/2-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 orange bell pepper, cut into 1-inch pieces
⅓ cup teriyaki baste and glaze
1 clove minced garlic
¼ teaspoon ground black pepper

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Combine mushrooms, onion, zucchini, yellow squash, and bell peppers in a large bowl. Add teriyaki, garlic, and ground pepper. Toss to thoroughly coat vegetables with the sauce; be gentle with the onion to keep it intact.
  • Place vegetables on the grill and cook, turning once, until vegetables begin to soften, 5 to 10 minutes.

Nutrition Facts : Calories 74.3 calories, Carbohydrate 15.2 g, Fat 0.3 g, Fiber 3.1 g, Protein 4.3 g, SaturatedFat 0.1 g, Sodium 929.7 mg, Sugar 7.3 g

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