Pan Seared Northern Pike and Radish Greens Salad Recipe
This Pan Seared Northern Pike and Radish Greens Salad Recipe makes a healthy and easy lunch or dinner you can whip up in less than 30 minutes.
Servings: 4 people
Ingredients
Pan Seared Northern Pike
- 1 pound boneless, skinless northern pike fillets
- kosher salt
- black pepper
- 2 Tablespoons canola oil
- 1 Tablespoon butter
Apple Cider Vinaigrette
- ⅓ cup olive oil
- ¼ cup apple cider vinegar
- 1 Tablespoon honey
- 1 teaspoon Dijon mustard
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- zest from ½ lemon
Radish Greens Salad
- 4 cups radish greens and arugula
- 2 cups fresh herbs such as cilantro, chives, oregano, parsley, dill, mint, and basil
Instructions
- Gather your ingredients.
- Pat northern pike fillets dry with paper towels, cut into 3- to 4-inch-long pieces, and then sprinkle them with kosher salt. Let them sit out at room temperature for 10 minutes.
- Meanwhile, add all of the apple cider vinaigrette ingredients to a small bowl, whisk together, and set aside.
- Place a nonstick pan on your stovetop and get it hot over a high heat for about 2 minutes.
- Add the oil to the pan, carefully swirl it around to coat the pan, then add the northern pike fillets and press down on the fillets with a fish spatula for nonstick pans for about 30 seconds.
- Tip the pan and use a large metal soup spoon to baste the fish. When you see the brown edges on the side of the fish, do NOT flip it like you would a pancake. HOLD! HOLD! HOLD! At this point, you just want to carefully shake the pan in a swirling motion. If the fish moves, you are all set and it is done. If it doesn't move, try to gently lift up underneath it with the fish spatula. But if it doesn't easily release, give it a little more time and it should release.
- Now add the butter and turn the heat off but keep the pan on the burner. Use the same large metal spoon to baste the butter over the fish until they turn opaque.
- Add radish greens and arugula to the large bowl with 2 Tablespoons of the apple cider vinaigrette. You can toss the mixture together with tongs, but I often just use my hands.
- Divide salad and the cooked fish among 4 large plates and serve remaining apple cider vinaigrette on the side for those who desire a little extra.
