Time: 30 minutes
Flavor Hit: Capers add briny, salty essence—a nice foil to sweet oranges.
Serve with Frisée and Arugula Salad: Combine 1/4 cup canola oil mayonnaise, 1 tablespoon chopped fresh dill, 2 tablespoons water, 1 tablespoon sherry vinegar, 1-1/2 teaspoons Dijon mustard, 1/2 teaspoon black pepper, and 1/4 teaspoon salt in a large bowl; stir with a whisk. Add 2 cups frisée, 2 cups baby arugula, 1/2 cup thinly sliced cucumber, and 1/2 cup thinly sliced radish. Toss gently to combine. Sprinkle with 2 tablespoons toasted pine nuts. Yield: 4 servings. CALORIES 147; FAT 14.1g (sat 0.7g); SODIUM 303mg
View Recipe: Arctic Char with Orange-Caper Relish