roasted-arctic-char-fore296

Last week I wanted a change from my chicken filled dinners, so I looked through some magazines I have at home, remembering I had recently seen some yummy meals in one of them, and I came across a few fish recipes that looked simple enough for me.  I like fish, but not fishy fish, and I’m not a fan of cooking it.  Once I poached salmon, and felt like my place smelled like fish for days.  Anyway, beyond the meals looking easy enough they also are supposed to not make your place smell like fish.  So, I ripped a few out, picked one for that night, and went shopping.

Unfortunately by the time I got to Santa Monica Seafood, they were out of char (the fish the recipe called for).  I asked them to give me something closest to it, which ended up being some type of salmon.  I bought it a bit hesitantly as the last time I cooked with salmon was the time my place smelled like fish.  I just decided to suck it up.  I was determined to make myself something that didn’t consist of chicken, quinoa, and veggies.

It ended up being so easy to prepare, and the salmon only took  12 minutes to roast in the oven.  Seeing as how I found it manageable, and very good, I wanted to share the recipe, which I found in Self magazine.  Next time I’ll have to go to the market early enough to get some char, which is eco-friendly, low-mercury, and less fishy than it’s cousin, salmon.  Luckily, my place didn’t smell like fish at all.  And I had leftovers that I ate for lunch the next day.

Roasted Arctic Char, with orange-lentil salad:

1/4 cup fresh orange juice

1 tsp finely grated orange zest

5 tsp olive oil, divided (if you don’t know what that means, which I didn’t, you use some in the mixture of lentils, and the rest on the fish when you roast it)

1 tbsp balsamic vinegar

3/4 tsp kosher salt, divided

1/2 tsp Dijon mustard

1/2 tsp freshly ground black pepper, divided

1 package (17 oz) steamed lentils (or 3 cups canned, rinsed and drained)

1/4 cup chopped mint

2 tbsp finely chopped red onion

4 arctic char fillets (5 oz each), skin removed

Orange slices and mint sprigs for garnish

Heat oven to 400 degrees.  In a bowl, whisk orange juice and zest, 4 tsp oil, vinegar, 1/2 tsp salt, mustard and t/4 tsp pepper.  Gently stir in lentils, chopped mint, and onion.  Arrange fillets on a foil-lined baking sheet.  Brush with remaining 1 tsp oil; season with remaining 1/4 tsp salt and 1/4 tsp pepper.  Roast until fish is opaque and just cooked through, 10 minutes.  Spoon lentil salad onto plates; top with fish.  Garnish with orange slices and mint sprigs.

 1 Comment

1 | Allan

July 1st, 2014 at 4:55 am

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