warm alaskan halibut potato salad

How To Make warm alaskan halibut potato salad

• 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.
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