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Warm Salad with Arctic Char Tasty Recipe.
Arctic Char has a highly priced delicate, mild flavor with a firm texture and fine flake. The flesh varies in color and may be red to pale pink, with the bright red commanding the highest price. A delightfully sweet flavor, delicious skin and a huge portion of life-saving Omega oils, also rich in calcium, phosphorus, potassium, sodium and vitamin B.
Char is an excellent source of heart healthy Omega-3 fatty acids, it may contain higher levels than salmon. Per 3.5 oz (100 g) raw edible portion it contains 104 Calories, 3.6 g Total Fat, 58 mg Sodium, 16.7 mg Protein, 309 mg Potassium, 0.3 mg Iron, and 0.37 g Omega-3.
Arctic Char Salad Recipe - easy Canadian recipe how to prepare warm salad with Arctic char fillets, mixed salad greens, olive oil, fresh thyme or tarragon, and balsamic vinegar.
Ingredients:
- 3 fresh Arctic Char fillets (about 6 ounces each)
- Mixed salad greens
- 3 tbsp olive oil
- 2 sprigs fresh thyme or tarragon
- 4 tbsl balsamic vinegar
- Salt and pepper to taste
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Serves/Makes: 2
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How to cook Warm Salad with Arctic Char:
- Arrange salad greens on serving plates.
- Cut the Arctic char fillets into 3/4 inch bite-size pieces.
- Heat oil in skillet over high heat until a blue haze forms.
- Add the Arctic char bite-size pieces shake pan over high heat turning fish until they are done, about 2 minutes. Don't overcook.
- Remove fish to plate keep warm.
- Deglaze skillet with vinegar then pour pan juices over salad, add olive oil, salt and pepper to taste, fresh thyme or tarragon, toss lightly and top with the Arctic char.
Notes:
This recipe for Warm Salad with Arctic Char serves/makes: 2. It is delicious, simple, and very affordable dish and is also healthy. Main tip: Don't overcook.
Main Ingredient: Arctic Char
Preparation Method: Salads
Cuisine: Canadian
How to fillet Arctic Char:
With their thin skin and tiny scales, char do not need scaling and are often cooked whole. To fillet larger fish, place the char lying on its side; insert the sharp, thin knife behind the gills, and cut in an arc down to just above the backbone. Continue cutting parallel to the backbone toward the tail. Bring the knife up at the tail and remove the fillet.
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