Fish & Chips Salad
Put a new twist on Fish and Chips! If you want your chips extra crispy, make sure to fully dry the potatoes before cooking. Water will steam (rather than crisp) the potatoes!
Total cook time
- 2 5-oz. steelhead filets
- 4 slices lemon
- 4 oz. Yukon gold potatoes (about 1 medium potato)
- 1 1/2 tsp extra virgin olive oil (divided)
- 1/4 tsp kosher salt (divided)
- 1/4 tsp ground black pepper (divided)
- 4 cups mixed spring greens
- 1/2 tsp lemon zest
- 2 Tbs fresh lemon juice
- 1 tsp honey
- 3-4 Tbs extra virgin olive oil
- 1/8 tsp kosher salt
- 1/8 tsp ground black pepper
Preheat oven to 400°. Slice potatoes in 1/8-inch slices. Rinse potatoes and pat completely dry. Toss on pan with 1 teaspoon olive oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. Place sheet in oven and cook 10 minutes. Flip potato pieces.
Add lemon slices to the pan and top with fish. Drizzle with 1/2 teaspoon olive oil and season with 1/8 teaspoon salt and 1/8 teaspoon pepper. Return pan to oven and cook additional 10-12 minutes, until potatoes are crisped and fish is easily forked.
To make vinaigrette, whisk together all ingredients. Set aside.
Remove potatoes and fish. Place fish and chips on greens and drizzle with vinaigrette. Serve.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.