Best Arctic Salad 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.

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.

ARCTIC SALAD

Steps:

• 1. Soften cream cheese and blend with mayonnaise, sugar, cranberry sauce, crushed pineapple and nuts. 2. Fold in Cool Whip 3. Place paper muffin cups into muffin tins and fill them with salad mixture, then freeze 4. When frozen, muffin cups can be placed in a large ziplock bag until ready to serve

ARCTIC CHAR SALAD WITH APPLES

Steps:

• 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.
• Meanwhile, preheat a grill to medium high. Make the dressing: Combine 1/4 cup water, the cream cheese, lemon juice, horseradish, 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper in a blender; puree until smooth.
• 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.
• 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.

PINK ARCTIC FREEZE CRANBERRY SALAD

Steps:

• Blend together cream cheese, mayonnaise, and sugar. Add pineapple, cranberry sauce, and walnuts. Whip whipping cream until stiff. Fold into cranberry mixture. Pour into 8 1/2 x 4 1/2 x 2 1/2-inch pan. Freeze 6 hours, then unmold and serve.

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.

ARCTIC SALAD

Steps:

• In large bowl, beat softened cream cheese, mayonnaise, and sugar.
• Fold in cranberry sauce, pineapple, walnuts, and softened whipped topping.
• Freeze until 1 hour before serving.