Best 3 Arctic Char Salad With Apples Recipes

Indulge in a culinary journey with our Arctic char salad with apples, an exquisite dish that tantalizes taste buds with its unique flavors and textures. This delightful salad features succulent Arctic char, a prized fish known for its delicate taste and firm texture. Perfectly seared to retain its natural essence, the Arctic char harmonizes beautifully with crisp and refreshing Granny Smith apples, adding a delightful crunch and a burst of tangy sweetness. Topped with a zesty honey-mustard dressing, this salad offers a perfect balance of sweet, savory, and tangy notes. Accompanying the main recipe are three additional variations: a vibrant beet and goat cheese salad for a colorful and flavorful twist, a hearty quinoa and roasted vegetable salad for a protein-packed and nutritious meal, and a refreshing cucumber and avocado salad for a light and summery option. Each recipe is meticulously crafted to highlight the unique characteristics of Arctic char, making this article a comprehensive guide to creating exceptional Arctic char salads.

Here are our top 3 tried and tested recipes!

SHEET PAN ARCTIC CHAR NIçOISE SALAD

Sheet Pan Arctic Char Niçoise Salad image

Combining uncooked and cooked ingredients in a salad creates a depth of flavor and variety of textures. In this niçoise-inspired salad, the potatoes, green beans and fish are all roasted together on a sheet pan and then served atop fresh baby salad greens, herbs and cherry tomatoes.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 pound baby Yukon Gold potatoes, halved or quartered
1/4 cup plus 1 teaspoon extra-virgin olive oil
Kosher salt and freshly ground pepper
2 large eggs
12 ounces green beans, halved crosswise
1/2 cup pitted kalamata olives, plus 2 teaspoons brine
4 4- to 5-ounce Arctic char fillets, patted dry
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
5 ounces baby salad greens
1 cup mixed fresh herbs (such as parsley and dill)
1 cup cherry tomatoes, halved

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.

Nutrition Facts : Calories 540, Fat 32 grams, SaturatedFat 7 grams, Cholesterol 138 milligrams, Sodium 699 milligrams, Carbohydrate 31 grams, Fiber 5 grams, Protein 34 grams, Sugar 4 grams

MARINATED ARCTIC CHAR WITH SALSA VERDE

Marinated Arctic Char with Salsa Verde image

Provided by Anne Burrell

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 18

Ingredients

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

Broiled Arctic Char with Marinated Cucumber and Radish Salad image

As a rule, I stay away from making specific time promises because everyone moves at a different pace, and life gets in the way of a "20-minute recipe." But! I'm going to break my own rule and say that in 20 minutes or less you can have dinner on the table.

Provided by Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

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.

Tips:

Choose the freshest Arctic char possible. Fresh Arctic char will have a firm, slightly oily texture and a mild, slightly sweet flavor. Ask your fishmonger for the freshest catch available.
If you can't find Arctic char, you can substitute another type of oily fish, such as salmon or trout. Just be sure to adjust the cooking time accordingly.
Arctic char can be cooked in a variety of ways, but it is best when cooked simply. Pan-frying, baking, or grilling are all good methods for cooking Arctic char. Be careful not to overcook it, as Arctic char can become dry and tough if it is cooked for too long.
Arctic char is a versatile fish that can be paired with a variety of flavors. Try serving it with roasted vegetables, mashed potatoes, or a simple green salad. You can also use Arctic char in tacos, sandwiches, or salads.
The apples in this salad add a sweet and crunchy contrast to the rich flavor of the Arctic char. Be sure to use a variety of apples, such as Granny Smith, Honeycrisp, and Fuji, to create a complex flavor profile.

Conclusion:

Arctic char salad with apples is a healthy and delicious dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a new and exciting way to enjoy Arctic char, give this salad a try.