Arctic Char with Kale, Sweet Potatoes, and Olives

Name: Arctic Char with Kale, Sweet Potatoes, and Olives
Yield: Makes 4 Servings
Ingredients: Fresh lemon juice, 2 tablespoons; Gluten-free whole-grain Dijon mustard, about 4 teaspoons; Red onion, ½ large, sliced; Kosher salt and freshly ground black pepper; Kalamata olives, ¼ cup (1½ oz/40 g) pitted, cut lengthwise into quarters (optional); Orange-fleshed sweet potato, 1 (about 10 oz/315 g) peeled, quartered lengthwise, and then cut crosswise into ¼-inch (6-mm) thick slices; Olive oil, 3 tablespoons, plus more as needed; Arctic char or wild salmon fillets, 4 (about 6 oz/185 g) each); Kale, 1 bunch, rinsed, stemmed, leaves thinly sliced crosswise, with the water still clinging to them; Red pepper flakes, ¼ teaspoon

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Weeknight Gluten Free

By Kristine Kidd

Published 2013

About

In this simple recipe, orange sweet potatoes and bright green kale sauté in one skillet, while fish coated with whole grain mustard cooks in another. I purchase pink-fleshed, delicately flavored char whenever I find it.

Ingredients

Olive oil, 3 tablespoons, plus more as needed
Red onion, ½ large, sliced
Red

Dinner
Pescatarian
Gluten-free
Spicy

Method

In a 12-inch (30-cm) nonstick frying pan over medium-high heat, warm 2 tablespoons of the oil. Add the onion and pepper flakes and sauté for 3 minutes to soften slightly. Add the sweet potato and stir for 1 minute to coat with the oil. Add the kale and stir to coat. Sprinkle lightly with salt and black pepper, and the lemon juice. Cover, reduce the heat to low, and cook,