Salad: Canada – Nunavut – Arctic Char Salad

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 55 min

Additional 10 min

Total 1 hr 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 Arctic char fillets, skin-on, approx. 7 oz (200 g) each (total approx. 14 oz (400 g))
- 4 cups (120 g) mixed foraged greens or baby salad greens (arctic willow leaves, dandelion greens, or mixed baby lettuces)
- 1/2 oz (15 g) dried dulse, rehydrated to about 1 cup (30 g)
- 1/2 small red onion, thinly sliced (about 2 oz (60 g))
- 2 tbsp (30 g) cloudberry jam (bakeapple jam) for vinaigrette
- 1/4 cup (40 g) fresh or thawed cloudberries (optional, for garnish)
- 3 tbsp (45 ml) extra-virgin olive oil (for vinaigrette)
- 2 tbsp (30 ml) white wine vinegar
- 1 tbsp (15 ml) fresh lemon juice (about 1/2 lemon)
- 1 small shallot, minced (about 1 tbsp (15 g))
- 1 tsp (5 ml) Dijon mustard
- 1 tbsp (15 ml) neutral oil (canola or grapeseed) for searing
- 1 tbsp (6 g) chopped fresh dill
- 1 tbsp (6 g) chopped fresh chives
- 3/4 tsp (4 g) kosher salt, divided
- 1/2 tsp (1 g) freshly ground black pepper, divided
- 2 tbsp (20 g) toasted pumpkin seeds (pepitas) or toasted sunflower seeds (optional garnish)
- 1 tsp (2 g) lemon zest (optional)

Show original ingredient measurements

- 2 Arctic char fillets, skin-on, approx. 7 oz (200 g) each (total approx. 14 oz / 400 g)
- 4 cups (120 g) mixed foraged greens or baby salad greens (arctic willow leaves, dandelion greens, or mixed baby lettuces)
- 1/2 oz (15 g) dried dulse, rehydrated to about 1 cup (30 g)
- 1/2 small red onion, thinly sliced (about 2 oz / 60 g)
- 2 tbsp (30 g) cloudberry jam (bakeapple jam) for vinaigrette
- 1/4 cup (40 g) fresh or thawed cloudberries (optional, for garnish)
- 3 tbsp (45 ml) extra-virgin olive oil (for vinaigrette)
- 2 tbsp (30 ml) white wine vinegar
- 1 tbsp (15 ml) fresh lemon juice (about 1/2 lemon)
- 1 small shallot, minced (about 1 tbsp / 15 g)
- 1 tsp (5 ml) Dijon mustard
- 1 tbsp (15 ml) neutral oil (canola or grapeseed) for searing
- 1 tbsp (6 g) chopped fresh dill
- 1 tbsp (6 g) chopped fresh chives
- 3/4 tsp (4 g) kosher salt, divided
- 1/2 tsp (1 g) freshly ground black pepper, divided
- 2 tbsp (20 g) toasted pumpkin seeds (pepitas) or toasted sunflower seeds (optional garnish)
- 1 tsp (2 g) lemon zest (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
A light, cold salad featuring pan-seared locally caught Arctic char, mixed native greens and rehydrated seaweed, finished with a bright cloudberry vinaigrette and fresh herbs.

Regional Notes:
This Nunavut variation highlights locally caught Arctic char and coastal seaweed (dulse), and uses cloudberries (bakeapples) for a light, fruity vinaigrette—flavors and ingredients common in Northern Canada. Unlike continental salmon salads, this version leans on foraged Arctic greens and berry-forward dressing rather than heavy creams or tropical fruit.

1. Rehydrate the dulse: place dried dulse in a bowl, cover with cold water and let soak 5–10 minutes until softened, then drain and gently squeeze excess water. Set aside.
2. Make the cloudberry vinaigrette: in a small bowl whisk together cloudberry jam, white wine vinegar, lemon juice, minced shallot, Dijon mustard, and 1/2 tsp (2.5 ml) kosher salt (0.071 oz (2 g)) until smooth. Slowly whisk in 3 tbsp (45 ml) extra-virgin olive oil until emulsified. Stir in half the chopped dill and half the chives, then season with 1/4 tsp (1.25 ml) black pepper (0.018 oz (0.5 g)). Taste and adjust sweetness or acidity with a little more jam or lemon as needed.
3. Prepare the Arctic char: pat fillets dry and season both sides with the remaining 1/4 tsp (1.25 ml) kosher salt (0.071 oz (2 g)) and 1/4 tsp (1.25 ml) black pepper (0.018 oz (0.5 g)). Heat 1 tbsp (15 ml) neutral oil in a nonstick or cast-iron skillet over medium-high heat until shimmering.
4. Cook the fillets: place skin-side down and press gently for 15–20 seconds to keep fillets flat. Sear skin-side down for 3–4 minutes until skin is crisp and edges are opaque, then flip and cook 1–2 minutes more for medium doneness. Remove to a plate and let rest 2 minutes. Flake into large pieces with a fork or slice into 1-inch (2.54 cm) pieces, leaving some skin intact for texture.
5. Assemble the salad: in a large bowl toss mixed greens, rehydrated dulse, and thinly sliced red onion with about 2/3 of the vinaigrette, using just enough to lightly coat the leaves.
6. Plate and finish: divide dressed greens among 4 plates or one large platter. Arrange flaked Arctic char over the greens, spoon any resting juices over the fish, scatter fresh cloudberries (if using), sprinkle remaining dill and chives, add toasted pumpkin seeds, and grate lemon zest over each portion. Drizzle remaining vinaigrette on top to taste.
7. Serve immediately at cool room temperature or slightly chilled; this salad is best enjoyed fresh so the char remains tender and the greens crisp.

Short Description:
A light, cold salad featuring pan-seared locally caught Arctic char, mixed native greens and rehydrated seaweed, finished with a bright cloudberry vinaigrette and fresh herbs.

Regional Notes:
This Nunavut variation highlights locally caught Arctic char and coastal seaweed (dulse), and uses cloudberries (bakeapples) for a light, fruity vinaigrette—flavors and ingredients common in Northern Canada. Unlike continental salmon salads, this version leans on foraged Arctic greens and berry-forward dressing rather than heavy creams or tropical fruit.

1. Rehydrate the dulse: place dried dulse in a bowl, cover with cold water and let soak 5–10 minutes until softened, then drain and gently squeeze excess water. Set aside.
2. Make the cloudberry vinaigrette: in a small bowl whisk together cloudberry jam, white wine vinegar, lemon juice, minced shallot, Dijon mustard, and 1/2 tsp kosher salt (2 g) until smooth. Slowly whisk in 3 tbsp extra-virgin olive oil until emulsified. Stir in half the chopped dill and half the chives, then season with 1/4 tsp black pepper (0.5 g). Taste and adjust sweetness or acidity with a little more jam or lemon as needed.
3. Prepare the Arctic char: pat fillets dry and season both sides with the remaining 1/4 tsp kosher salt (2 g) and 1/4 tsp black pepper (0.5 g). Heat 1 tbsp neutral oil in a nonstick or cast-iron skillet over medium-high heat until shimmering.
4. Cook the fillets: place skin-side down and press gently for 15–20 seconds to keep fillets flat. Sear skin-side down for 3–4 minutes until skin is crisp and edges are opaque, then flip and cook 1–2 minutes more for medium doneness. Remove to a plate and let rest 2 minutes. Flake into large pieces with a fork or slice into 1-inch pieces, leaving some skin intact for texture.
5. Assemble the salad: in a large bowl toss mixed greens, rehydrated dulse, and thinly sliced red onion with about 2/3 of the vinaigrette, using just enough to lightly coat the leaves.
6. Plate and finish: divide dressed greens among 4 plates or one large platter. Arrange flaked Arctic char over the greens, spoon any resting juices over the fish, scatter fresh cloudberries (if using), sprinkle remaining dill and chives, add toasted pumpkin seeds, and grate lemon zest over each portion. Drizzle remaining vinaigrette on top to taste.
7. Serve immediately at cool room temperature or slightly chilled; this salad is best enjoyed fresh so the char remains tender and the greens crisp.