Arctic Char Salad with Apples

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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. 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.
  4. 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.