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  • Cured Arctic Char Salad With Balsamic Syrup

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    Cured Arctic Char Salad With Balsamic Syrup
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • c. balsamic vinegar Dijon Dressing
    • 1 Tbsp. Dijon mustard
    • 2/3 c. grape seed oil
    • 1/3 c. champagne vinegar salt, to taste pepper, to taste Salad
    • 1 bn arugula
    • 1 head fennel, shaved, thin
    • 1 c. red and yellow tomato, cut into wedges
    • 1 x English cucumber, peeled, and, seeded, cut in sticks
    • 4 x red radish, thinly, sliced
    • 4 x 4 ounce arctic char, fillets, cleaned, and, skinned
    • 1 x lime, juiced chervil, to garnish

    Directions

    1. In small saucepot, reduce balsamic vinegar down to 1/2 c. over medium heat. Cold.
    2. Dijon Dressing:Whisk together Dijon, champagne vinegar and Grapeseed oil. Season with salt and pepper.
    3. Salad:Toss cleaned arugula, fennel, tomatoes and cucumber with vinaigrette.
    4. Pan-sear arctic char fillets for 2 min on each side. Deglaze pan with lime juice.
    5. Divide salad onto 4 plates and arrange char on top. Scatter radish around plate and drizzle salad with both Dijon dressing and balsamic syrup.

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