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Description
Food Network Magazine
Ingredients
US|METRIC
4 SERVINGS
- 1/2 lb. red skinned potatoes (baby, thinly sliced)
- kosher salt
- 3 oz. cream cheese
- 1 lemon
- 1 Tbsp. horseradish
- 1 Tbsp. extra virgin olive oil
- freshly ground pepper
- 1 lb. arctic char (skin-on, or wild salmon fillet)
- 1 head escarole (chopped)
- 1 romaine (heart, chopped)
- 6 radishes (thinly sliced)
- 1 green apple (thinly sliced)
- 3/4 cup fresh dill (chopped, and/or chives)
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Directions
- 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.
NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories470Calories from Fat210 |
% DAILY VALUE |
Total Fat23g35% |
Saturated Fat7g35% |
Trans Fat |
Cholesterol185mg62% |
Sodium900mg38% |
Potassium1680mg48% |
Protein34g |
Calories from Fat210 |
% DAILY VALUE |
Total Carbohydrate30g10% |
Dietary Fiber11g44% |
Sugars8g |
Vitamin A340% |
Vitamin C130% |
Calcium60% |
Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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