Arctic Char Salad With Apples Recipes

ARCTIC CHAR GRAVLAX WITH APPLE-PECAN SALAD

Steps:

• GRAVLAX: In a bowl, mix the salt with the brown sugar, dill and juniper berries. In a spice grinder, grind the bay leaves with the peppercorns. Add to the salt cure and mix well. Spread half of the salt in a deep plate. Add the fish fillet, skin side down, and cover with the remaining salt. Cover with plastic and refrigerate for 24 hours.
• Remove the fish from the salt and soak it in ice water in the refrigerator for 3 hours. Pat dry. Transfer the fish, skin side down, to a rack set on a baking sheet. Refrigerate, uncovered, overnight. (wrap tightly in plastic wrap and can be kept in refrigerator up to a week).
• SALAD: Preheat the oven to 350°. Spread the pecans in a pie plate and toast for 7 minutes, or until fragrant. Let cool. In a large bowl, whisk the vinegar with the honey and mustard. Add the oil and whisk until blended. Whisk in the garlic and thyme and season with sea salt and pepper. Add the apples and endive and toss, then add the pecans and toss again.
• Using a thin, sharp knife, thinly slice the gravlax on the diagonal off the skin. Mound the salad on plates, surround it with gravlax and serve.

MARINATED ARCTIC CHAR WITH SALSA VERDE

Steps:

• Combine the olive oil, crushed red pepper, thyme, garlic and lemon zest in a medium bowl, and then massage over the fish. Sprinkle with salt, and set aside to marinate, 15 to 20 minutes.
• Rub off any excess herbs to prevent burning. Coat a medium saute pan with olive oil and bring to high heat. When the oil is hot, add the fish skin-side down. Resist the urge to try to move the fish. Cook 3 to 4 minutes, and then gently shake the pan to allow the fish to unstick itself. Carefully flip and continue cooking until just cooked through, about 4 minutes more. Serve with the Salsa Verde.
• Combine the vinegar, olive oil, pine nuts, dill, red pepper, salt, garlic, parsley, zucchini and onions in a medium bowl. Taste and season with more salt, if necessary. Serve at room temperature.

BROWN RICE SALAD WITH APPLES

Steps:

• In a mixing bowl, combine cooked rice with all other ingredients. Toss mixture lightly. Serve at room temperature or chilled.

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.