something fishy going on

Okay, it’s Monday night and I’m feeling like something light. But I also want something with lots of flavor. I often find salmon to be too rich and fatty, and have discovered Arctic Char to be a wonderful alternative. It’s something of a cross between salmon and trout–lighter and more refined in flavor. I love to accompany this with a creamy mustard dill sauce, boiled new potatoes that have been sauteed until golden brown and tossed with chives, and roasted asparagus drizzled with a rich balsamic reduction. This meal is satisfying on so many levels…

Butter Basted Arctic Char with Mustard Dill Sauce,               Chive New Potatoes & Roasted Asparagus in Balsamic Reduction


Make Mustard Dill Sauce first so the flavors have time to develop: mix fat free Greek yogurt with whole grain mustard, lemon zest and lemon juice, a bit of honey, kosher salt and ground black pepper, and finely chopped dill. Set aside until ready to serve.



Wash the new potatoes. Peel a strip of skin from the middle of each potato using a paring knife, and then add them to a pot of salted water. Bring to a boil and continue cooking for about 10 minutes, or until they easily slip from a blade of a knife when tested. Rinse with cold water to halt the cooking and drain.


Preheat an oven to 400 degrees. Trim the fibrous ends off a bunch of asparagus with a chef knife. Toss with olive oil, sea salt and freshly ground pepper, and then place on a baking sheet to roast. Asparagus will roast for about 20 to 30 minutes, depending on thickness. Toss at least once during roasting to cook evenly.


In a small saucepan, combine balsamic vinegar, honey, chopped garlic and ginger. Bring to a low boil over low to medium-low heat and cook for 15 to 20 minutes until reduced by half.



In a sauté pan (love to use my cast iron again here), heat grapeseed oil (or another neutral oil that has a high smoking point) until shimmering. Season fillet portions of Arctic Char and add to hot pan, flesh side down. Cook for about 5 minutes and then add a bit of butter. Gently turn fillets to cook skin side down for another few minutes. With a large spoon, baste fish with melted butter as it continues to cook in the pan.



Heat another sauté pan over medium heat and add olive oil and a dab of butter. Add boiled potatoes and saute for a few minutes, seasoning with sea salt and freshly ground pepper. Toss with freshly chopped chives when ready to serve.



Strain balsamic reduction to remove garlic and ginger. Drizzle over roasted asparagus. Serve alongside salmon and new potatoes. Pass the mustard dill sauce at the table.

Serves Four:

 
Mustard Dill Sauce:

6 ounces Greek yogurt, 0%
2 teaspoons coarse ground mustard
zest of 1/2 lemon
1 tablespoon lemon juice (half a lemon)
1 teaspoon honey
1 tablespoon dill, minced
kosher salt and freshly ground black pepper


1 1/2 pound baby new potatoes
1 1/2 pound asparagus
2 tablespoons olive oil, divided
2 tablespoons unsalted butter, divided
sea salt, kosher salt and freshly ground black pepper
1 tablespoon grapeseed oil
1 1/2 pound arctic char fillet
1 tablespoon chives, chopped



Balsamic Reduction:

1/2 cup balsamic vinegar
1 tablespoon honey
1 teaspoon chopped garlic
1 teaspoon chopped ginger



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