Arctic char salad with apples
Arctic
char salad with apples
·
Active: 30 min·
Total: 30 min·
Serves: 4
Ingredient
·
½ pound baby red-skinned potatoes, thinly sliced·
Kosher salt·
3 ounces cream cheese·
Juice of 1 lemon·
1 tablespoon horseradish·
1 tablespoon plus 1 teaspoon extra-virgin olive
oil·
Freshly ground pepper·
1 pound skin-on Arctic char or wild salmon
fillet·
1 head escarole, chopped·
1 romaine heart, chopped·
6 radishes, thinly sliced·
1 green apple, thinly sliced·
¾ cup chopped fresh dill and/or chives
Recipe
1.
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.2.
Meanwhile, preheat a grill to medium high. Make
the dressing: Combine ¼ cup water, the cream cheese, lemon juice, horseradish, 1
tablespoon olive oil, ¼ teaspoon salt and a few grinds of pepper in a blender;
puree until smooth.3.
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.4.
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.
Nutrition: Per
serving: Calories 347; Fat 17 g (Saturated 6 g); Cholesterol 88 mg; Sodium 376
mg; Carbohydrate 20 g; Fiber 6 g; Protein 30 g