| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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 |
| Total Fat | 17 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 88 milligrams |
| Sodium | 376 milligrams |
| Carbohydrates | 20 grams |
| Dietary Fiber | 6 grams |
| Protein | 30 grams |
| Calories | 347 calorie |
| Total Fat | 17 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 88 milligrams |
| Sodium | 376 milligrams |
| Carbohydrates | 20 grams |
| Dietary Fiber | 6 grams |
| Protein | 30 grams |