This recipe is NOT safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Make sure the sour cream is gluten-free.
"A little bad taste is like a nice dash of paprika." -Dorothy Parker
I had a beautiful piece of amberjack and wanted to make a salad out of it. It's not a white white fish like, say, cod, but when I was thinking about it I wanted to see if I could riff on the whitefish salads that I ate in delis growing up.
Those salads are made with smoked fish and just a bit of the smoked paprika adds the smoky flavor but the fish is fresh and flaky. The dill pickle, dill, mustard, and sour cream round all of that out for a fresh, creamy salad. The caraway seed seals the deal with that slight hint of a rye bread flavor.
Note that most of us don't have caraway seeds on hand. I purchased mine from the bulk herb and spice blend at my grocery and a tiny packet was only 23 cents.
Servings: 2 | Serving size: about 1 1/2 cups salad
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe keeps well, refrigerated, 3-4 days. Note that cooking time does not include chilling time.
|1 tsp||olive oil|
|8 ounces||whitefish (halibut, amberjack, cod)|
|2||ribs celery (finely diced)|
|2 small||green onions (thinly sliced crosswise)|
|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||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 to 10 minutes and then turn. Cook for another 4 to 7 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, and white beans 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.
Serving size: about 1 1/2 cups salad
|Calories 371||Calories from Fat 72|
|% Daily Value|
|Total Fat 8g||%|
|Saturated Fat 3g||15%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 39g||30%|
|Dietary Fiber 10g||40%|
|Vitamin A 11%||Vitamin C 16%|
|Calcium 22%||Iron 33%|
|Vitamin K 64 mcg||Potassium 1213 mg|
|Magnesium 136 mg|