Best Arctic Char Salad With Apples Recipes

Marinated Arctic Char with Salsa Verde image

Provided by Anne Burrell

Time 45m

Yield 4 servings

Number Of Ingredients 18

1 tablespoon extra-virgin olive oil, plus more for cooking
Pinch crushed red pepper
2 sprigs fresh thyme, leaves coarsely chopped
1 clove garlic, smashed
1/2 lemon, zested
4 skin-on fillets arctic char
Kosher salt
Salsa Verde, for serving, recipe follows
1/3 cup white vinegar
1/4 cup extra-virgin olive oil
3 tablespoons toasted pine nuts
2 tablespoons chopped dill
2 pinches crushed red pepper
Pinch kosher salt
1 clove garlic, crushed and minced
1 bunch parsley, leaves chopped
1 zucchini, green skin parts only, small dice
1/4 medium red onion, finely diced

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.

Broiled Arctic Char with Marinated Cucumber and Radish Salad image

Provided by Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 English seedless cucumber (14 to 16 oz/400 to 455 g), very thinly sliced
8 radishes (about 8 oz/225 g), very thinly sliced
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1/4 cup chopped fresh dill, plus more for serving
2 tablespoons poppy seeds
Kosher salt and freshly ground black pepper
4 (6-oz/170-g) thin pieces skin-on or skinless Arctic char
1/8 teaspoon cayenne pepper

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.