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
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1 pound skin-on Arctic char or wild salmon
fillet
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1 head escarole, chopped
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1 romaine heart, chopped
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6 radishes, thinly sliced
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1 green apple, thinly sliced
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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
