Arctic Char with Wild Rice and Berry Salad (Dairy & Nut Free)

Ingredients

• 2 6 oz Arctic Char Fillets
• 0.5 cup Wild Rice
• 1.5 cups Water
• 1 cup Mixed Berries (strawberries, blueberries, raspberries)
• 2 cups Arugula
• 3 tablespoons Olive Oil
• 2 tablespoons Lemon Juice
• 1 tablespoon Maple Syrup
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper

Instructions

1. 1Add the 1.5 cups of water to a medium saucepan. Bring the water to a boil over high heat, then add the 0.5 cup of wild rice. Reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender.
2. 2While the wild rice is cooking, prepare the berry salad. In a medium bowl, combine the 1 cup of mixed berries and the 2 cups of arugula.
3. 3In a small bowl, whisk together the 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 tablespoon of maple syrup, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper until well combined to make the vinaigrette.
4. 4Pat the 2 Arctic char fillets dry with a paper towel. Season both sides of the fillets with a little extra salt and pepper if desired.
5. 5Heat 1 tablespoon of olive oil in a 10-inch non-stick skillet over medium-high heat until shimmering. Carefully place the 2 Arctic char fillets skin-side down in the hot skillet. Cook for 4-5 minutes, until the skin is golden brown and crispy.
6. 6Flip the Arctic char fillets and cook for another 3-4 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
7. 7Add the prepared vinaigrette to the bowl with the 1 cup of mixed berries and 2 cups of arugula. Gently toss to coat the salad ingredients.
8. 8To serve, spoon the cooked 0.5 cup of wild rice onto two plates. Place one Arctic char fillet on top of the wild rice on each plate. Spoon the dressed berry salad over the Arctic char.

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