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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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