You can substitute another sustainable white fish (such as tilapia or striped bass) for the halibut, and pecans or hazelnuts for the almonds.
3 tablespoons extra-virgin olive oil, divided
4 (6-ounce) halibut fillets
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons chopped fresh mint
2 tablespoons fresh lemon juice
1 teaspoon maple syrup
6 cups baby spinach leaves
2 medium peaches, halved and sliced
1/2 English cucumber, halved lengthwise and sliced
1/4 cup toasted sliced almonds
How to Make It
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Sprinkle fish evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork.
Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, remaining 2 tablespoons oil, mint, juice, and syrup in a large bowl, stirring with a whisk. Add spinach, peaches, and cucumber; toss gently to coat. Divide spinach mixture among 4 plates; top with fish. Sprinkle with almonds.
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Made it tonight and it was yummy! Felt fresh and light, but full of flavor. Used talapia instead of halibut and added a bit more lemon to the vinaigrette. Fresh peaches added the perfect sweetness. Thanks for posting!
This dish is simple but tasty. I thought the fish was better eaten separately from the salad. I also subbed walnuts for the almonds and added a few dabs of herbs de Provence spiked goat cheese. Would make this salad again alongside any simply prepared protein or just on its own.
Wow! Not what I was expecting. This is amazing--and so simple. I did not have halibut so substituted another white fish, swai and agave syrup for the molasses. Otherwise, I followed the recipe exactly. Definitely restaurant quality and better than anything I have had out recently. If only peach season lasted longer!