Fish & Chips Salad

Fish & Chips Salad

Put a new twist on Fish and Chips! If you want your chips extra crispy, make sure to fully dry the potatoes before cooking. Water will steam (rather than crisp) the potatoes!

2

Servings

30 mins

Total cook time

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Main Ingredients

  • 2 5-oz. steelhead filets
  • 4 slices lemon
  • 4 oz. Yukon gold potatoes (about 1 medium potato)
  • 1 1/2 tsp extra virgin olive oil (divided)
  • 1/4 tsp kosher salt (divided)
  • 1/4 tsp ground black pepper (divided)
  • 4 cups mixed spring greens

Vinaigrette

  • 1/2 tsp lemon zest
  • 2 Tbs fresh lemon juice
  • 1 tsp honey
  • 3-4 Tbs extra virgin olive oil
  • 1/8 tsp kosher salt
  • 1/8 tsp ground black pepper

Cooking Instructions

Step 1

Preheat oven to 400°. Slice potatoes in 1/8-inch slices. Rinse potatoes and pat completely dry. Toss on pan with 1 teaspoon olive oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. Place sheet in oven and cook 10 minutes. Flip potato pieces. 

Step 2

Add lemon slices to the pan and top with fish. Drizzle with 1/2 teaspoon olive oil and season with 1/8 teaspoon salt and 1/8 teaspoon pepper. Return pan to oven and cook additional 10-12 minutes, until potatoes are crisped and fish is easily forked. 

Step 3

To make vinaigrette, whisk together all ingredients. Set aside.

Step 4

Remove potatoes and fish. Place fish and chips on greens and drizzle with vinaigrette. Serve.

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.

Recipe