Baked Arctic Char with Raisin Vinaigrette
and pureed cauliflower

Name: Baked Arctic Char with Raisin Vinaigrette
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 lb Arctic char or salmon ((each serving = 4 oz)); 1/4 cup Homemade raisin vinaigrette ((ingredients listed separately)); 1/2 Lemon, sliced into wedges; 1 bunch Chard, leaves torn, stems chopped; 2 cloves Garlic, minced; 1 Tbsp Cooking oil; 1/4 cup Raisin vinaigrette ((ingredients listed separately)); 2 Tbsp Sliced almonds; 2 Tbsp Golden raisins; 1 1/4 lbs Cauliflower, chopped; 2 1/2 Tbsp Water; 2 cloves Garlic, peeled; 3 Tbsp Grassfed butter; to taste Salt and pepper; 2 Tbsp Golden raisins, chopped; 2 Tbsp Balsamic vinegar; 1 Tbsp Rice vinegar; 1 tsp Dijon mustard; 5 Tbsp Cooking oil

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

Baked Arctic Char with Raisin Vinaigrette

This raisin vinaigrette adds just the right amount of sweetness and tanginess to our baked fish (sub salmon if you can't find arctic char) and sauteed chard. Enjoy over pureed cauliflower for a balanced meal.
Smarts: Marinate fish in the raisin vinaigrette overnight for even more flavor.

Dependency

Shakshuka with Leftover Pureed Cauliflower

Proteins

Fish, non-canned

Cuisines

American

Ingredients

Metric

Servings:

Baked Arctic Char with Raisin Vinaigrette:

Arctic char or salmon - 1 lb ((each serving = 4 oz))
Homemade raisin vinaigrette - 1/4 cup ((ingredients listed separately))
Lemon - 1/2 , sliced into wedges

Sauteed Chard with Raisin Vinaigrette:

Chard - 1 bunch , leaves torn, stems chopped
Garlic - 2 cloves , minced
Cooking oil - 1 Tbsp
Raisin vinaigrette - 1/4 cup ((ingredients listed separately))
Sliced almonds - 2 Tbsp
Golden raisins - 2 Tbsp

Pureed cauliflower (for two dinners):

Cauliflower - 1 1/4 lbs , chopped
Water - 2 1/2 Tbsp
Garlic - 2 cloves , peeled
Grassfed butter - 3 Tbsp
Salt and pepper - to taste

Raisin Vinaigrette:

Golden raisins - 2 Tbsp , chopped
Balsamic vinegar - 2 Tbsp
Rice vinegar - 1 Tbsp
Dijon mustard - 1 tsp
Cooking oil - 5 Tbsp

Prep

Make raisin vinaigrette - Chop raisins and whisk together with balsamic vinegar, rice vinegar, Dijon and cooking oil. (Can be done up to 5 days ahead)
Arctic char - Divide into 4 oz. portions. Rinse and pat dry. Pour raisin vinaigrette portion for fish into a baking dish. Place fish presentation side down (non-skin side = presentation side) in the vinaigrette.
Chard / Garlic - Prep as directed.
Pureed cauliflower - This makes enough for Wednesday’s dinner. Chop cauliflower and place into a microwave-safe bowl with water and garlic cloves, and cover with a damp paper towel. Microwave for 3 to 3 ½ minutes, until tender. Place cooked cauliflower in a food processor with butter and puree until it reaches a smooth consistency. Add more liquid or butter as needed. Season to taste with salt and pepper. Save half for Wednesday. (Can be done up to 4 days ahead)

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Make

Heat oven to 400F (204C) degrees.
Cover baking dish with foil and bake fish for 12 to 15 minutes.
While fish is baking, heat up a saute pan or skillet over medium-high heat. Add in cooking oil and then chard stems and garlic to heated oil with a sprinkle of salt. Saute until softened, ~4 minutes.
Next add in leaves - as much as can fit into the pan and saute until wilted. Add more leaves as room is made in the pan. Finish with raisin vinaigrette and garnish with almonds and more raisins.
Enjoy fish with lemon wedges over chard and pureed cauliflower (remember to save half the cauliflower for Wednesday).

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