Sautéed Arctic Char and Arugula Salad with Tomato Vinaigrette

Photo: John Autry; Styling: Leigh Ann Ross
If you can't find arctic char, substitute another sustainable option like Alaskan salmon.

Yield:

4 servings

Recipe from

Recipe Time

Total: 20 Minutes

Nutritional 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

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

Preparation

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.

Note:

Ivy Manning,

July 2010