Arctic char and apple salad
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 347, total fat 17 G., saturated fats G., proteins 30 G., carbohydrates 20 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 347, total fat 17 G., saturated fats G., proteins 30 G., carbohydrates 20 G., fiber G., cholesterol mg, sodium mg, sugar G.
A recipe for a warm salad with grilled salmon. The salad consists of boiled potatoes, grilled salmon, escarole and romaine lettuce, radishes, and apple. The salad is dressed with a dressing made from cream cheese, lemon juice, horseradish, and olive oil.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g Arctic char (a fish of the salmon family) fillet with skin or salmon
- 225 g new red-skinned potatoes, thinly sliced
- 85 gr. curd cheese
- Coarse salt
- Juice of 1 lemon
- 1 tbsp horseradish
- 1 tbsp and 1 tsp extra virgin olive oil
- Freshly ground pepper
- 1 head escarole, finely chopped
- 1 head romaine lettuce, finely chopped
- 6 radishes, thinly sliced
- 1 green apple, thinly sliced
- 3/4 tbsp. chopped parsley and/or chives
We recommend
Recipes with similar ingredients: salmon, red potatoes, curd cheese, lemon juice, horseradish, romaine lettuce, radish, apples, parsley, chives
Cooking the dish according to the recipe:
- Place the potatoes in a small saucepan and cover with cold water. Season with salt. Bring the water to a boil, then reduce the heat to medium and simmer for 5 minutes, until tender. Drain.
- Meanwhile, preheat the grill to medium-high. Make the dressing: In a blender, combine 1/4 cup water, cream cheese, lemon juice, horseradish, 1 tablespoon olive oil, 1/4 teaspoon salt, and a few grinds of pepper. Puree until smooth.
- Brush the skin side of the fish with the remaining olive oil. Place it on the grill, skin side down, cover, and cook for about 6 minutes, until the flesh is no longer translucent. Carefully transfer the fish to a plate and remove the skin, then fillet it into large pieces.
- In a large bowl, combine the potatoes, escarole, romaine lettuce, apple, herbs, and dressing. Season with salt and pepper. Add the fish and toss gently.
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