White Bean White Fish Salad

Servings: 2 | Serving size: about 1 1/2 cups salad

Cooking Time: 30 Minutes | Chilling time: 60 minutes

This recipe can be multiplied and keeps well, refrigerated, 3-4 days.

Ingredients

• 1 tsp olive oil
• 8 ounces whitefish (halibut, amberjack, cod)
• 2 ribs celery (finely diced)
• 2 small green onions (thinly sliced crosswise)
• 1/2 lemon (juiced)
• 1 quartered dill pickle (finely minced)
• 1 Tbsp fresh dill
• 2 tsp coarse ground mustard
• 1/4 tsp smoked paprika
• 1/4 cup reduced fat sour cream
• 1 15-ounce can no salt added white beans (drained and rinsed)
• 1/4 tsp salt
• 1/4 tsp caraway seeds

Place a large skillet in the oven and preheat to 375°F.

When the oven is hot add the oil to the pan and swirl to coat.

Add the fish and return the pan to the oven. Depending on the type of fish and thickness cook for about 6 minutes and then turn.

Cook for another 4 minutes.

Remove from the pan to a paper towel to cool.

While the fish is cooling place the celery, shallot, lemon juice, dill pickle, fresh dill, mustard, smoked paprika, sour cream, white beans, and salt in a large mixing bowl.

Crush the caraway seeds in a mortar and pestle.

Add them to the bowl.

Flake the fish into large pieces (about 1 inch by 1/4 inch) into the bowl.

Fold together gently.

Chill well for about an hour before serving.