Weeknight Cooking – Have A Good Dinner (Part 12) - Arctic char salad with apples

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Arctic char salad with apples

Arctic char salad with apples

Arctic char salad with apples

·         Active: 30 min

·         Total: 30 min

·         Serves: 4



·         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



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


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