Warm Alaskan Halibut Potato Salad

Russ Myers

By
@Beegee1947

This quick and healthy salad recipe stars halibut, potatoes, red bell peppers, and mandarin oranges atop a bed of arugula with a warm dressing made of green onions, orange juice, and Dijon mustard. It's ready in 30 minutes and serves up to 6 people.


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Comments:

Serves:

6 Servings

Prep:

15 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

1 lb
small white or red new potatoes
4
alaskan halibut fillets (4 to 6 ounces each), fresh, thawed or frozen
1 Tbsp
olive oil
black pepper (to taste)
1 tsp
dried dill
2 Tbsp
parsley, chopped
1 c
celery, chopped
1/2 c
red bell pepper, chopped
1 c
fresh (or canned) mandarin orange segments
1 Tbsp
fresh dill, chopped
1/2 tsp
seasoning salt
1 pkg
(5 ounces) argula*

DRESSING:

1/2 c
green onions, sliced
2 Tbsp
olive oil
1/2 c
orange juice
2 Tbsp
dijon mustard

Directions Step-By-Step

1
Boil potatoes in salted water just until tender; drain and cool slightly. Slice potatoes in 1/4- inch thick rounds.
2
Meanwhile, rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of halibut with olive oil. Place halibut in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
3
Turn halibut over; season with pepper and dried dill. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen halibut or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Break halibut into large chunks (removing skin, if any).
4
Mix parsley, celery, red pepper, orange segments, fresh dill, and seasoning salt together in large bowl. Add potatoes to celery mixture; stir.
5
For dressing, saute green onions in 2 tablespoons olive oil. Add orange juice and Dijon mustard; whisk. While warm, pour dressing over salad. Add halibut chunks and mix gently.

To serve, portion a handful of arugula onto plates; top with halibut potato salad.
6
Notes:
Arugula is a dark green, peppery leaf that works equally well in salads or as a cooked green. It is available year-round

If using canned mandarins, omit orange juice and use the juice in the can.

About this Recipe

Course/Dish: Fish, Other Salads, Salads
Main Ingredient: Fish
Regional Style: American
Other Tags: Quick & Easy, Healthy