Recipe & food styling by David Grenier
Photography by Edward Pond
Prop styling by Jane Hardin
First published in Wish May 2007
Chef's Tip: Soaking raw red onion in cold water removes the sharp taste and keeps the texture crisp.
* Edamame bean: A special type of large-seeded soybean. The flavour is sweet, buttery and slightly nutty. High in protein, calcium, iron, potassium, folate, omega-3 and dietary fibre. Great as a snack, or in salads and stews. Timesaver: Buy frozen shelled edamame beans.
Baking | Pan Fry | Fish | Vegetables | Dinner | Main Dish | 20-Minute Supper Club | All categories...
food
Arctic Char With Edamame & Asparagus Salad
Fresh, sophisticated and full of nutrients, this dish is an all-round winner
Ingredients (Serves 4)
| 2 tbsp | sherry vinegar or white wine vinegar |
| 1 | lemon, zested and juiced |
| 1 tbsp | each finely chopped fresh chives, tarragon and parsley |
| 1/2 cup | olive oil, plus 1 tbsp |
| 1-1/2 cups | edamame beans*, fresh or frozen |
| 1 bunch | asparagus, trimmed, cut into thirds |
| 1/2 cup | thinly sliced red onion, soaked in cold water |
| 4 | arctic char filets, 5 oz each, skin on |
Instructions
- Preheat oven to 425°F. Bring a pot of salted water to boil.
- In a bowl, combine vinegar, lemon zest and juice and herbs. Slowly add 1/2 cup olive oil, whisking constantly to emulsify. Season with salt and pepper and set aside.
- Blanch edamame in boiling water for 5 minutes, adding asparagus pieces after 3 minutes. Strain and toss with drained red onion and half of vinaigrette. Set aside.
- Drizzle fish with remaining oil and season with salt and pepper. Heat a large, ovenproof skillet over medium-high, add fish and sear, skin-side down, for 2 minutes.
- Put skillet into oven and bake 7-8 minutes.
- Spoon edamame salad onto plates, top with fish and drizzle with remaining vinaigrette.
Nutritional information
Nutrients per serving: 607 calories, 46 g fat, 37 g protein, 12 g carbs, 4 g fibre. Excellent source of folate.
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raj writes:
really wonderful tasting experience thanks for the healthy recipe
—posted December 23, 2007 at 10:08 a.m.
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