Warm Potato Salad with Halibut and Arugula

Potato salad always sounds like a dish for spring picnics or summer potlucks, but warm potato salad is something that I adore in the cooler months. This version is light, yet a nutrient-dense meal rather than a simple side. It has loads of vegetables added, halibut, an orange-Dijon vinaigrette, and sits atop arugula. If you’ve never had warm potato salad on fresh greens, then it’s time to broaden your culinary horizons with this recipe.

If you’re a fan of fresh, warm salads, then I definitely recommend also trying this Spinach and Scallion Salad with Hot Bacon Dressing. It’s another flavorful option! And if you’re on a low carb kick, get inspired by this Cauliflower Potato Salad Recipe.

Special Diet Notes & Options: Warm Potato Salad with Halibut

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, nut-free, and soy-free.

In general, this warm potato salad recipe is also paleo, but for strict paleo dieters, use caution in selecting your dijon and consider if potatoes are right for you. If not, you may want to substitute sweet potatoes or other root vegetables.

Warm Potato Salad with Halibut and Arugula

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Author: Wild Alaska Seafood

Serves: 6 servings

Ingredients

Potato Salad

• 1 pound small white or red new potatoes
• 4 Alaska halibut fillets (4 to 6 ounces each), fresh or thawed
• 1 tablespoon olive oil
• 1 teaspoon dried dill
• Black pepper
• 1 cup celery, chopped
• 1 cup fresh (or canned) mandarin orange segments
• ½ cup red bell pepper, chopped
• 2 tablespoons parsley, chopped
• 1 tablespoon fresh dill, chopped
• ½ teaspoon seasoning salt
• 1 package (5 ounces) arugula

Dressing:

• ½ cup green onions, sliced
• 2 tablespoons olive oil
• ½ cup orange juice
• 2 tablespoons Dijon mustard

Instructions

1. For the potato salad, boil the potatoes in salted water just until tender; drain and cool slightly. Slice potatoes in ¼-inch-thick rounds.
2. Pat the halibut dry with a paper towel.
3. Heat a heavy nonstick skillet over medium-high heat.
4. Brush both sides of halibut with olive oil. Place in the preheated skillet and cook, uncovered, for about 3 to 4 minutes, until browned. Shake pan occasionally to keep from sticking.
5. Turn halibut over; season with the dried dill and a few turns of fresh black pepper. Cover the pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen halibut, or 3 to 4 minutes for fresh fish. Cook just until fish is opaque throughout. Break into large chunks (removing skin, if any).
6. Mix the celery, orange segments, red pepper, parsley, fresh dill, and seasoning salt together in a large bowl. Add the potatoes and gently stir.
7. For the dressing, add the olive oil to a small pan, and heat over low heat. Sauté the green onions for a minute or two. Whisk in the orange juice and Dijon. While warm, pour the dressing over the salad. Add the halibut chunks to the salad and mix gently to combine.
8. To serve, portion a handful of arugula onto plates; top with halibut potato salad.

Notes

Cook’s Tip: If using canned mandarins, omit orange juice and use the juice in the can.

3.5.3226