Best Arctic Char Salad With Apples Recipes

BROILED ARCTIC CHAR WITH MARINATED CUCUMBER AND RADISH SALAD

Steps:

• In a medium bowl, combine the cucumber, radishes, oil, lemon juice, dill, poppy seeds, 1 teaspoon salt and 1/2 teaspoon pepper. Let sit, tossing occasionally, until the cucumbers and radishes soften slightly, 10 to 15 minutes.
• Meanwhile, cook the fish. Preheat your broiler to high. Line a baking sheet with aluminum foil and place the fish on top. Season with the cayenne pepper and 1 teaspoon each salt and black pepper. Broil until just barely opaque throughout, 3 to 5 minutes. Watch them like a hawk! They cook faster than you think and thin pieces cook super quickly.
• Serve the fish with the cucumber radish salad, sprinkled with dill, salt and black pepper.

ARCTIC CHAR EN PAPILLOTE WITH CRISPY LEEKS AND GARLIC

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 400˚ F. Tear off 4 sheets of parchment paper, 16 to 18 inches long each. Thinly slice 1 leek crosswise into half moons and divide among the parchment sheets, slightly off center. Top evenly with the thyme and parsley sprigs and 1 piece of butter each. Top each pile with a char fillet (if it's skin-on, place skin-side down) and season generously with salt and pepper. Top each fillet with another piece of butter and carefully pour about 2 tablespoons wine over each mound of ingredients.
• Fold the parchment over the fish. Starting at one corner, fold and pleat the parchment all the way around to the other corner, making sure the packet is well sealed. Carefully transfer the packets to 2 baking sheets. Bake until the fish is just cooked through, 10 to 12 minutes. Let stand 3 to 5 minutes, then carefully open the packets.
• While the fish cooks, cut the remaining leek crosswise to make 4 pieces, then slice lengthwise into thin strips. Put in a medium nonstick skillet with the olive oil and turn the heat to medium. Cook, tossing, until crisp and browned, 8 to 10 minutes, adding the sliced garlic for the last minute. Remove from the heat and season with salt. Top the fish with the crispy leeks and garlic and chopped parsley.

SHEET PAN ARCTIC CHAR NIçOISE SALAD

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.

ROASTED ARCTIC CHAR WITH ORANGE-LENTIL SALAD

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.