Warm Alaskan Halibut Potato Salad

Russ Myers


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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6 Servings


15 Min


15 Min


Stove Top


1 lb
small white or red new potatoes
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*


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

Directions Step-By-Step

Boil potatoes in salted water just until tender; drain and cool slightly. Slice potatoes in 1/4- inch thick rounds.
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.
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).
Mix parsley, celery, red pepper, orange segments, fresh dill, and seasoning salt together in large bowl. Add potatoes to celery mixture; stir.
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.
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