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    Arctic Char on a Bed of Kale

    Arctic char, related to salmon and trout, is sustainably farmed, making it a "best choice" for the environment. It has a mild flavor and cooks up quickly. We like the taste and texture of Lacinato (a.k.a. Dinosaur) kale in this dish. Serve with mashed potatoes.


    • 1 tablespoon extra-virgin olive oil
    • 1 large shallot, thinly sliced
    • 1 cup chicken broth, reduced-sodium
    • 1/4 cup water
    • 1-1 1/2 pounds kale, tough stems removed, coarsely chopped; 14-16 cups
    • 1 pound arctic char or salmon fillet, skinned, cut into 4 portions
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper, freshly ground
    • 1/4 cup sour cream, reduced-fat
    • 2 teaspoons prepared horseradish
    • 1 tablespoon fresh dill, chopped, or 1 teaspoon dried
    • 4 wedges lemon, for garnish


    Step 1
    Heat oil in a large skillet over medium heat. Cook shallot, stirring, until beginning to soften, about 2 minutes. Add broth, water and half the kale; cook, stirring, until slightly wilted, about 1 minute. Add the remaining kale and cook until tender, about 8 minutes.
    Step 2
    Sprinkle fish with salt and pepper and place on the kale. Cover and cook until the fish is just cooked through, 5 to 7 minutes.
    Step 3
    Meanwhile, combine sour cream, horseradish and dill in a bowl. Serve the fish and kale with the sauce and lemon wedges.

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