ARTIC CHAR w/LENTIL & CORN SALAD

By BobD

Ingredients

• 1 cup cooked beluga or French lentils
• 1 celery rib, diced
• 4 SERVINGS
• 1 medium shallot, very thinly sliced
• ¼ pound green beans, chopped (about 1 cup)
• 1 small carrot, grated or cut into matchsticks
• Kernels from 1 ear of corn
• 2 tablespoons minced chives
• 1 teaspoon sherry vinegar
• ½ teaspoon salt, divided
• ½ cup plus 4 teaspoons olive oil, divided
• 1 teaspoon Dijon mustard
• 2 teaspoons whole-grain mustard
• ¼ cup fresh lemon juice
• Four 6-ounce arctic char or salmon fillets

Details

Servings 4

Preparation

Step 1

Make the salad:

In a medium mixing bowl, combine the lentils, celery, shallot, green beans, carrot, corn, chives, sherry vinegar, ⅛ teaspoon of the salt and 3 teaspoons of the olive oil. Toss until well mixed.

Let the lentil and corn salad stand at room temperature for one hour.

Make the dressing:

In a small mixing bowl, whisk together the mustards, lemon juice, ⅛ teaspoon of the salt and ½ cup of the olive oil.

Season the fish on both sides with the remaining ¼ teaspoon salt, and heat the remaining 1 teaspoon of olive oil in a large nonstick skillet over medium-high heat.

Place the fish, skin side down, in the pan, and cook for 3 minutes. Turn the fish over and cook until just opaque in the center, about 2 to 3 minutes longer.

Divide the salad among 4 plates. Place a piece of fish on top of the salad, spoon some of the vinaigrette on and around the fish and serve.