Servings: 6 servings
Ingredients
Charred Tomato Jalapeno Vinaigrette
- 9 oz roma tomatoes, fresh
- 3/4 oz jalapeno peppers, fresh, sliced
- 6 g garlic cloves, roasted
- 1/4 cup red wine vinegar
- 1/3 cup extra virgin olive oil
- 1 g kosher salt
Arctic Char
- 24 oz arctic char, 4 oz filets
- 1 Tbsp grapeseed oil
Shishito Cucumber Salad
- 9 oz Boston bibb lettuce
- 9 oz cherry tomatoes, fresh
- 6 oz radishes, fresh
- 6 oz shishito peppers
- 1/3 oz basil, fresh, chopped
- 1/3 oz parsley, fresh, chopped
- 6 oz English cucumbers
- 2 g kosher salt
- 1/2 g black pepper
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Instructions
- Prepare charred tomato vinaigrette: Char tomato, garlic, and jalapeno in large pieces over a grill until dark. Put all ingredients in a blender and puree on high until smooth. Chill.9 oz roma tomatoes, fresh, 3/4 oz jalapeno peppers, fresh, sliced, 6 g garlic cloves, roasted, 1/4 cup red wine vinegar, 1/3 cup extra virgin olive oil, 1 g kosher salt
- Season arctic char filets with salt and pepper. Drizzle with grapeseed oil. Grill on high heat, skin side down first. Flip after about 4 minutes, and finish until an internal temperature of 145 degrees.24 oz arctic char, 4 oz filets, 1 Tbsp grapeseed oil, 2 g kosher salt, 1/2 g black pepper
- Slice lettuce, shishito peppers, cherry tomatoes, radishes, and cucumber. Combine all ingredients to make a salad.9 oz Boston bibb lettuce, 9 oz cherry tomatoes, fresh, 6 oz radishes, fresh, 6 oz shishito peppers, 1/3 oz basil, fresh, chopped, 1/3 oz parsley, fresh, chopped, 6 oz English cucumbers
- Top salad with vinaigrette and grilled arctic char.
Nutrition
Serving: 1serving | Calories: 253kcal | Carbohydrates: 7g | Protein: 25g | Fat: 14g | Saturated Fat: 2g | Sodium: 286mg | Fiber: 2g
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