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Sautéed Arctic Char and Arugula Salad with Tomato Vinaigrette

Photo: John Autry; Styling: Leigh Ann Ross
Total time 20 mins
Yield 4 servings
If you can't find arctic char, substitute another sustainable option like Alaskan salmon.

Ingredients

  • 4 (6-ounce) arctic char fillets
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • Cooking spray
  • 4 teaspoons balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons minced shallots
  • 1 pint grape tomatoes, halved
  • 5 cups loosely packed arugula
  • 2 tablespoons pine nuts, toasted

Nutrition Information

  • calories 342
  • fat 20.5 g
  • satfat 3.7 g
  • monofat 10.4 g
  • polyfat 4.8 g
  • protein 33.1 g
  • carbohydrate 5.9 g
  • fiber 1.6 g
  • cholesterol 80 mg
  • iron 1.5 mg
  • sodium 522 mg
  • calcium 72 mg

How to Make It

  1. Heat a large nonstick skillet over medium-high heat. Sprinkle fillets evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Coat pan with cooking spray. Add fillets to pan; cook 3 minutes or until browned. Turn fillets over; cook 4 minutes or until desired degree of doneness. Remove fish from pan; loosely cover, and keep warm. Wipe pan clean with paper towels.

  2. While fish cooks, place vinegar in a medium bowl. Gradually add oil, stirring with a whisk. Stir in shallots.

  3. Return pan to medium-high heat. Add tomatoes, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper; sauté for 3 minutes or until tomatoes soften. Add tomatoes to vinaigrette; toss to combine.

  4. Arrange 1 1/4 cups arugula on each of 4 plates; top each serving with 1 fillet. Spoon about 1/2 cup tomato mixture over each salad, and sprinkle with 1 1/2 teaspoons nuts.