¼ cup miso
½ cup maple syrup
1 tablespoon ginger, finely chopped
2 (5 oz.) farmed arctic char filets
3 cups spring greens (i.e., arugula, watercress), washed
1 carrot, thinly sliced with mandoline or peeler
1 beet, thinly sliced with mandoline or peeler
3 tablespoons olive oil
To taste salt and pepper
1 tablespoon lemon juice
In a small bowl, mix together miso, maple syrup and ginger.
Place arctic char in a bag and add marinade. Refrigerate for at least 30 minutes.
In another bowl, mix together greens, carrot, beet, 2 tablespoons olive oil, salt, pepper and lemon juice.
Add remaining olive oil to pan over medium-high heat. Pan-fry fish on both sides for approximately 3 minutes or until fish flakes with fork.
Plate salad and top with the warm fish.
Courtesy of Shedd Aquarium’s Right Bite Program
