Blackened Arctic Char Salad With Thai Chili Citrus Vinaigrette

The Black Cat Kitchen
by The Black Cat Kitchen
2 servings
30 min

Do you find yourself ever craving something fresh, zingy, filling, and healthy? Maybe not all of those adjectives, but some? This salad is the answer to any of those things and more! If you have never heard of Arctic char, do not fear. I did not know of it until a few years ago dining at a restaurant in Iceland (it's a staple there). It is a flaky, red fish, very similar to salmon, but I find the texture thicker, more like a swordfish. It's wonderful steamed, baked, blackened, made into fish tacos, grilled, etc. One of my favorite ways to cook most things has to be blackening, though. I think it pairs so wonderfully with the creaminess of the avocados in this dish and has such a bright contrast encouraged by the Thai sweet chili citrus vinaigrette. If you can no longer find blood oranges, do not fear. Regular oranges would be just as nice in this dish. Check out my page for more inspiration:

Blackened Arctic Char Salad With Thai Chili Citrus Vinaigrette
Recipe details
  • 2  servings
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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Blackening Mix
  • 2 Tbsp sweet paprika
  • 2 tsp each dried thyme and dried oregano
  • 1½ tsp chili powder
  • 1 pinch cayenne pepper
  • 1/4 tsp each salt and pepper
Blackened Arctic char salad
  • 2 Arctic char filets
  • 2 C leafy rainbow chard (or spinach/kale)
  • 1/2 medium sweet onion, sliced
  • 1 avocado, sliced thin lengthwise
  • 1 blood orange, sliced across or supremed in segments (or other orange)
  • 2 Tbsp toasted pine nuts
  • crumbled feta (optional topping)
Thai Chili Citrus Vinaigrette
  • 3 Tbsp avocado or olive oil
  • 2-3 Tbsp Thai sweet chili sauce
  • 1½ Tbsp apple cider vinegar
  • 1 Tbsp honey
  • 1 medium blood orange (juice and half zest)
  • 1 tsp dried thyme
  • 1 shallot, diced finely
  • 2 cloves garlic, diced finely
  • salt/pepper, to taste
Cooking the Arctic char
Prepare the blackening mix and set aside on a plate.
Coat the skin-on filets in salt and pepper and then the blackening mix
Place onto a hot, oiled (avocado or olive oil), cast-iron skillet for best results.
Cook on medium-high heat turning only once until cooked through
Set fish aside.
Making vinaigrette and assembling
Dice shallot and garlic and set aside.
Mix vinegar, Thai sweet chili sauce, honey, and blood orange juice and zest with a fork in a medium bowl.
Add thyme, shallot, garlic.
Slowly whisk in the olive/avocado oil, stirring constantly.
Add salt and pepper to taste.
Slice orange, onion, avocado for salad
Toast pine nuts (can do this in skillet with a smidge of oil on very low heat for 1-2 minutes)
Tear rainbow chard/other leafy greens into smaller pieces.
Place fish on top of greens, add sliced onions, avocado, orange, pine nuts, optional feta.
Drizzle on dressing and you are set!
  • Don't stress about having Arctic char. I found mine frozen at Whole Foods. You can easily substitute salmon here!
  • Salads are great because you can add and omit any topping. I think pine nuts are great in this salad, but if you're not a fan, omit them. Add some bell pepper! Don't like oranges or fruit on your greens? Leave them out!
  • Rainbow chard can be subbed out with spinach, kale, and other leafy greens here.
  • Make extra blackening seasoning so you can have some next time you grill!
  • If you don't have the time to make blackening seasoning, pick some up at the store. I recommend 'Slap ya Mama' cajun seasoning.
The Black Cat Kitchen
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