Arctic Char with an Asian-Inspired Glaze and Tangy Spinach

On February 10, 2021February 10, 2021 By Isobar ExpeditionsIn Iceland, Recipes2 Comments

When we were in Iceland, one of the things that we ate that hadn’t tried before was arctic char. It is a fish that is similar to salmon or trout, but it has a slightly different texture and taste. Because it is the type of fish that can stand up to bold flavors, we decided to create a soy, sesame, citrus marinade to glaze the char. Ensuring that the skin gets nice and crispy adds to the flavor as well as provides a different textural component to the fish. We served it with fresh baby spinach that we pan-seared in oil and seasoned with crushed red pepper flakes. It was a perfect accompaniment to the glazed arctic char.

INGREDIENTS

1lb Arctic Char – cut into two filets
4 tbsp Low-Sodium Soy Sauce
4 tsp Honey
1/2 tsp Sesame Oil
2 tbsp Fresh Orange Juice
1 lb Fresh Baby Spinach – stems removed
1/2 tsp Red Pepper Flakes – more if you’d like more heat
3 tbsp Vegetable Oil
Salt and Pepper to taste

INSTRUCTIONS

In a medium bowl, whisk together the soy sauce, honey, sesame oil, and orange juice until the honey is fully dissolved and the sauce is thoroughly mixed. Season both sides of the fish with salt and pepper and place them, skin-side up, in a baking dish and pour the marinade over the fish and let sit for 20 to 30 minutes in order to let the fish absorb the flavors. Heat 2 tablespoons of oil in a large skillet over medium-high heat and add the baby spinach. Cook the spinach until fully wilted, about 5 minutes, and stir in the red pepper flakes and season generously with salt. Add the remaining tablespoon of oil to a cast-iron skillet and heat to medium-high heat. Place the fish in the skillet, skin-side up, and cook for about 4 minutes and it releases easily and the flesh is slightly browned. Flip the fish to skin side down and add the marinade over the fish. Cook the fish for another 5 to 6 minutes and the skin is crisp while continuously basting with the marinade in the skillet using a spoon. To serve, plate the spinach and the place a filet of arctic char on top of the spinach.

The Plated Arctic Char with Tangy Spinach

Baked Salmon Filets with Farro

On August 26, 2020August 26, 2020 By Isobar ExpeditionsIn Recipes2 Comments

One of the ingredients that you will sometimes find in Tuscan cooking is a grain called farro. We had found a recipe that paired it with salmon and decided to make our own twist on it. Salmon is something that we cook quite often because it is very versatile and has wonderful flavor that can stand up to a variety of styles and preparations. We decided to bake the salmon with the farro and it turned out moist and was quite delicious. We found it nice for a weekend meal since it has several steps to prepare, but it could be done on a weeknight. This recipe serves two, but obviously it is perfect for larger groups as well.

INGREDIENTS

16 oz Salmon Filet – cut in half lengthwise and skin removed
1 cup Farro
1 small bunch Mustard Greens
2 tbsp Capers
1 small Shallot – finely chopped
1 clove Garlic – thinly sliced
1/4 cup Fresh Squeezed Lemon Juice
1 tbsp Dijon Mustard
2 tsp Quality Honey
1/2 cup Olive Oil
4 tbsp Vegetable Oil
Salt and Pepper to taste

INSTRUCTIONS

In a small bowl, combine the shallot, lemon juice, Dijon mustard, 1 tablespoon of the honey, and olive oil. Whisk until thoroughly mixed to make a vinaigrette. Place the farro in a medium sauce pan with 2 cups of water and bring to a boil. Then reduce the heat and simmer until all of the water is absorbed, between 30 to 40 minutes. Transfer the farro to a baking dish that has been sprayed with a non-stick spray and stir in 2 tablespoons of the vinaigrette. Preheat the oven to 350 degrees. Heat 2 tablespoons of vegetable oil in skillet over medium-high heat and add the capers and cook for about a minute. Remove the capers using a slotted spoon and place on paper towel to dry. Add the garlic to the oil and heat for about another minute to let it fragrance the oil and then add the mustard greens and cook for another couple of minutes. Add a 1/4 cup of water as well as salt and pepper and cook until the greens are completely wilted, about 3 to 5 minutes. Mix the greens in with the farro. Coat the salmon on both sides with the remaining 2 tablespoons of vegetable oil and season with salt and pepper. Place the salmon on top of the farro mixture and bake in the oven for 30 to 35 minutes or until the salmon is flakey. Remove from the oven, drizzle with the remaining vinaigrette, sprinkle with the capers, and serve.

Moist and Savory Halibut

On May 13, 2020 By Isobar ExpeditionsIn Food, Recipes4 Comments

Halibut is a very versatile fish that can be cooked in many different ways. It is a mild fish as well that can take on a variety of flavors. This is an easy way to prepare halibut that is moist and can be paired with any type of side dish that you might like. We enjoy seeing the different ways that fish is prepared during our travels and they are most often served with some sort of regional sauce. This is definitely more of an American take on cooking halibut, but it could easily be modified to take on a variety of different spices and flavors. This is a recipe for two and is easy enough for a weeknight dinner, but can also be dressed up for a weekend dinner with guests.

INGREDIENTS

2 Halibut Filets
1/4 cup Parmesan Cheese – grated
2 tbsp Softened Unsalted Butter
2 tbsp Mayonnaise
1 tbsp Lemon Juice
1 1/2 tbsp Green Onions – chopped
1 or 2 dashes of Hot Pepper Sauce
Salt and Pepper to taste

INSTRUCTIONS

Preheat an oven to 400 degrees. Rinse and dry the halibut filets and sprinkle both sides with salt and pepper. Combine the parmesan cheese, butter, mayonnaise, lemon juice, green onions, hot pepper sauce, salt and pepper in a small bowl. Mix until smooth. Place the filets in a shallow baking dish that has been lightly greased. Bake the halibut in the oven for about 12 to 15 minutes and the filets are flakey. Remove the baking dish from the oven and turn the oven onto broil. Spread the mayonnaise mixture over the top of the fish and place into the oven on the highest rack. Broil the fish for about 2 minutes or until the mayonnaise mixture has started to brown.