Sheet Pan Arctic Char Niçoise Salad Recipes

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SHEET PAN SALAD



Sheet Pan Salad image

The tahini in the dressing is Ree's inspiration for including other ingredients that harmonize beautifully in Middle Eastern recipes: zaatar, pistachios, and pomegranate.

Provided by Ree Drummond : Food Network

Time 40m

Yield 6 servings

Number Of Ingredients 15

1 small delicata squash, halved lengthwise, seeded and sliced into 1/4-inch-thick half-circles
2 cups cauliflower florets
3 small shallots, cut lengthwise into sixths
One 15-ounce can chickpeas, rinsed and drained
3 tablespoons extra-virgin olive oil
2 tablespoons zaatar
Kosher salt
1/4 cup tahini
1 tablespoon maple syrup
1/2 lemon, juiced
2 tablespoons hot water
4 cups arugula
1/4 cup pomegranate seeds
1/3 cup pistachios, shelled
1/4 cup crumbled goat cheese (2 ounces)

Steps:

  • Preheat the oven to 450 degrees F.
  • Place the squash, cauliflower, shallots and chickpeas on a half-sheet pan. Drizzle with 2 tablespoons of the olive oil and sprinkle with the zaatar and salt, then toss to coat well. Roast, turning once, until the veggies are tender and just starting to brown, 20 to 25 minutes.
  • While the veggies cook, make the dressing. Whisk together the tahini, maple syrup, lemon juice, a pinch of salt and the remaining tablespoon of olive oil. While whisking, slowly drizzle in 1 tablespoon of the hot water at a time, until the mixture is smooth. Season with salt.
  • Remove the roasted veggies from the oven. Top with the arugula, pomegranate seeds, pistachios and goat cheese, then drizzle with the tahini dressing.

ARCTIC CHAR SALAD WITH APPLES



Arctic Char Salad with Apples image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 13

1/2 pound baby red-skinned potatoes, thinly sliced
Kosher salt
3 ounces cream cheese
Juice of 1 lemon
1 tablespoon horseradish
1 tablespoon plus 1 teaspoon extra-virgin olive oil
Freshly ground pepper
1 pound skin-on Arctic char or wild salmon fillet
1 head escarole, chopped
1 romaine heart, chopped
6 radishes, thinly sliced
1 green apple, thinly sliced
3/4 cup chopped fresh dill and/or chives

Steps:

  • Put the potatoes in a small saucepan and cover with cold water; season with salt. Bring to a boil, then reduce the heat to medium and simmer until tender, about 5 minutes; drain.
  • Meanwhile, preheat a grill to medium high. Make the dressing: Combine 1/4 cup water, the cream cheese, lemon juice, horseradish, 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper in a blender; puree until smooth.
  • Brush the skin side of the fish with the remaining 1 teaspoon olive oil. Transfer to the grill, skin-side down; cover and cook until just opaque, about 6 minutes. Carefully transfer the fish to a plate; discard the skin. Flake the fish into large pieces.
  • Toss the potatoes with the escarole, romaine, radishes, apple, herbs and dressing in a large bowl. Season with salt and pepper. Add the fish and lightly toss.

Nutrition Facts : Calories 347 calorie, Fat 17 grams, SaturatedFat 6 grams, Cholesterol 88 milligrams, Sodium 376 milligrams, Carbohydrate 20 grams, Fiber 6 grams, Protein 30 grams

ARCTIC CHAR WITH ARTICHOKES AND ZUCCHINI



Arctic Char with Artichokes and Zucchini image

In this recipe, the fish, vegetables and grain are all cooked in one dish for a convenient, fast and easy meal. It doesn't skip out on flavor either. Cooking the fish directly into the bulgur and vegetables creates a super flavorful side to the rich and meaty arctic char.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

12 ounces marinated artichoke quarters (about 1 1/3 cups), drained and chopped, plus 1 tablespoon marinade
1 medium zucchini, sliced
1 lemon, cut into 4 wedges
2 cloves garlic, crushed
1 medium shallot, sliced into rings
2 teaspoons fresh thyme
1 tablespoon plus 2 teaspoons extra-virgin olive oil
1/4 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
4 6-ounce skin-on arctic char fillets
3/4 cup bulgur
2 tablespoons finely chopped fresh chives

Steps:

  • Preheat the oven to 425˚ F. Toss the artichokes and marinade, zucchini, lemon wedges, garlic, shallot, thyme, 1 tablespoon olive oil, the red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a 9-by-13-inch baking dish. Bake until the vegetables are tender, 15 to 20 minutes.
  • Meanwhile, pat the fish dry with a paper towel and brush with the remaining 2 teaspoons olive oil; season with salt and pepper. Remove the baking dish from the oven and stir the mixture. Stir in the bulgur and 1 1/4 cups water. Nestle the fish fillets skin-side down in the vegetables and bulgur. Return to the oven and bake until the fish flakes easily with a fork and the bulgur is tender, about 12 minutes.
  • Transfer the fish to plates. Season the bulgur mixture with salt and pepper, if needed. Add to the plates. Top with the chives.

Nutrition Facts : Calories 540, Fat 31 grams, SaturatedFat 7 grams, Cholesterol 60 milligrams, Sodium 937 milligrams, Carbohydrate 29 grams, Fiber 6 grams, Protein 42 grams, Sugar 3 grams

SHEET-PAN ROASTED SALMON NIçOISE SALAD



Sheet-Pan Roasted Salmon Niçoise Salad image

Here, the classic French salad becomes an elegant dinner, with mustard-glazed salmon in place of tuna, roasted vegetables and jammy eggs served over a jumble of salad greens tossed with a red-wine vinaigrette. Roasting the vegetables, rather than serving some steamed and some raw as you would for a traditional Niçoise, gives this dish great texture and a delicious contrast of temperatures. The vegetables and salmon are roasted on a single sheet pan, making this an elevated take on the one-dish dinner - fit for company and easy enough for a weeknight.

Provided by Lidey Heuck

Categories     brunch, dinner, lunch, weekday, salads and dressings, seafood, main course

Time 40m

Yield 4 servings

Number Of Ingredients 14

1 pound baby Yukon Gold potatoes, halved
8 tablespoons extra-virgin olive oil
2 teaspoons kosher salt, plus more to taste
1 1/4 teaspoons black pepper
2 large eggs
2 tablespoons red-wine vinegar
2 teaspoons Dijon mustard
1 teaspoon minced garlic (about 1 clove)
1 anchovy fillet, minced (optional)
6 ounces haricots verts or green beans, trimmed
1 1/2 cups cherry tomatoes
1/2 cup pitted olives, preferably Niçoise or Kalamata
4 (6-ounce) center-cut, skin-on salmon fillets
5 ounces tender salad greens, like baby red and green leaf lettuce

Steps:

  • Heat the oven to 400 degrees and place a rack near the top of the oven. Place the potatoes on a sheet pan, add 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper and toss. Arrange the potatoes so the cut sides are facing down and roast for 20 minutes.
  • While the potatoes roast, fill a medium saucepan with water and bring to a boil. Add the eggs and cook over medium heat for exactly 6 minutes. Remove the eggs, and when they are cool enough to handle, peel and quarter them.
  • Make the dressing: In a large bowl, whisk together the vinegar, 1 teaspoon Dijon mustard, the garlic, anchovy (if using), 1/2 teaspoon salt and 1/2 teaspoon pepper. Slowly whisk in 4 tablespoons of olive oil and set aside.
  • Add the haricots verts, tomatoes and olives to the sheet pan with the potatoes, along with 2 tablespoons olive oil and 1/2 teaspoon salt. Using tongs, toss well, then move the vegetables to the sides to create space in the center of the sheet pan. Pat the salmon fillets dry with a paper towel and place them, skin-side down, in the center of the sheet pan.
  • Brush fillets with remaining 1 tablespoon olive oil and 1 teaspoon Dijon mustard, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast on the top rack in the oven for 10 minutes. Turn the broiler to high and broil for 2 to 3 minutes to lightly brown the salmon. (If you don't have a broiler, roast salmon for an additional 2 to 3 minutes instead.) The salmon should flake easily and be just cooked in the center.
  • Add the greens to the large bowl with the dressing, and toss gently. Place greens on a large platter, leaving a narrow border at the platter's edges. Place the salmon fillets in the middle of the platter, then arrange the roasted vegetables and eggs around them. Sprinkle with salt and serve.

ARCTIC CHAR WITH WARM LENTILS



Arctic Char with Warm Lentils image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

3/4 cup French green lentils, rinsed and picked over
1 bay leaf
Kosher salt
1 shallot, finely chopped
1/4 cup red wine vinegar
1 1/2 pounds skin-on arctic char or mackerel fillets, pin bones removed, cut into 3-inch pieces
Freshly ground pepper
1/4 cup plus 1 tablespoon extra-virgin olive oil
4 stalks celery, thinly sliced
2/3 cup packed fresh mint, roughly chopped
1/4 cup salted pistachios, chopped

Steps:

  • Combine the lentils, bay leaf and a generous pinch of salt in a medium saucepan. Cover with water by 3 inches and bring to a boil. Reduce the heat to a simmer and cook until the lentils are tender, about 25 minutes.
  • Meanwhile, combine the shallot, vinegar and 1/2 teaspoon salt in a large bowl; set aside.
  • Season the fish on both sides with salt and pepper. Coat a large nonstick skillet with 1 tablespoon olive oil. Add the fish skin-side down, moving the pieces around so the skin is evenly coated with oil (it?s OK to crowd the fish in the pan). Set the pan over medium heat and cook, occasionally pressing down on the fish, until the skin is golden and the fish is mostly cooked through, about 15 minutes. Flip and cook until opaque, 30 seconds to 1 minute. Transfer to a plate.
  • Drain the lentils and add them to the shallot mixture. Stir in the celery, mint, pistachios and remaining 1/4 cup olive oil; season with salt and pepper. Divide the lentil mixture among shallow bowls and top with the fish.

Nutrition Facts : Calories 560, Fat 29 grams, SaturatedFat 5 grams, Cholesterol 107 milligrams, Sodium 578 milligrams, Carbohydrate 28 grams, Fiber 8 grams, Protein 46 grams, Sugar 4 grams

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