This was a nice recipe, and very easy to make. I did not do the sauce, and used some lime juice at the end. The kale turned out great (I used some Russian Red kale) and the fish was cooked perfectly. Simple and good.
Arctic Char on a Bed of Kale
From EatingWell: September/October 2009
Arctic char, related to salmon and trout, is sustainably farmed, making it a “best choice” for the environment. It has a mild flavor and cooks up quickly. We like the taste and texture of Lacinato (a.k.a. Dinosaur) kale in this dish. Serve with mashed potatoes.
6 Reviews for Arctic Char on a Bed of Kale
I think this is a very easy, nutritious and delicious meal. I paired it with a mock cauliflower mashed potato and a chardonnay. Great dinner.
I agree wholeheartedly with the comments about farmed Atlantic salmon posted on 11/05/2010. But the author of the recipe was talking about Arctic char, not salmon, when he/she made the statement about "sustainably farmed."
According to the Monterey Bay Aquarium's Seafood Watch, "Farmed Arctic char is a "Best Choice" because it's farmed in an ecologically responsible manner. Although Arctic char is fished both commercially and by recreational fishermen, most Arctic char sold in the U.S. is farmed . . . in land-based, closed systems and so there is a low risk of pollution and habitat effects. Closed systems—particularly recirculating systems—treat their wastewater. There is only a minor risk associated with escapes of farmed Arctic char to the wild and in some operations only sterile fish are raised and would therefore not be able to breed with wild Arctic char if they did escape. This combination of factors results in a recommendation of 'Best Choice.' "
Seafood Watch rates wild-caught salmon from Washington and parts of Oregon as "Good Alternatives" to farmed Atlantic salmon (rated "Avoid").
I dislike the reference that Atlantic farmed Salmon [is sustainably farmed, making it a “best choice” for the environment].
I am not of the eniromentalist mentality but of a conservation mentality and happen to deal with salmon both in raising and catching.
Farmed Salmon raised for profit does not have as much flavor as wild caught salmon. The reason is what it is fed verses what a wild caught salmon eats in the wild , cretin from plankton and shrimp. That is what naturally makes it's meat pink. Farmed salmon are given food with additives to make their meat pink.
There is also an issue with farmed Salmon's possible escape and infecting wild caught salmon with deseases. When fish of any kind are penned up they are just like chickens penned in small cages that most environmental groups abhor. Basically they don't get to move around as much and the closer contact makes them more subseptable to deseases.
A better answer to encreasing more salmon for human consumption is conservation measures to restore our streams and rivers habitat and preventing polution.
On the Oregon, Washington, Alaska, and British Columbia coast we augment with hatchery salmon while doing all of the above. Oregon and British Columbia have a volunteer program called Salmon Trout Enhancement Program a non profit program. We work with habitat restoration, Education and Enhancement programs using volunteers. We have a number of hatcheries that are run by volunteers under the auspices of Oregon Department of Fish and Wildlife in Oregon. British Columbia has a simmilar program and actually helped to start the Oregon program in the early 1980's. Volunteer labor and donations fund our projects to spawn and raise Salmon for 6 months to a year before they are returned to the lower parts of a river. After one year they go to the ocean to live out their 2, 5 or 7 yrs spans in the ocean. This plan is called a terminal hatchery release which allows the restored habitat areas to naturally spawn and raise in the upper streams and creeks. Unlike other species of fish, salmon when they return to their natal streams die.
This augmentation program that allows commercial and sports fishermen to catch wild caught salmon for the food market and private use. Eventually as more numbers of creeks are restored fewer hatchery salmon may be needed. On the other hand as our population grows we may need to continue this augmention/enhancement plan to feed our population a healthy salmon diet.
At the same time Oregon has a facility with scientists finding ways to make our hatchery practices better for our fish to make their life cycle as close to stream spawned fish as possible. Google Oregon Hatchery Research Center and also Salmon Trout Enhancement Program or S.T.E.P ( more information can be found at the Oregon Department of Fish and Wildlife Web site.
It was easy enough to make but I felt like there wasn't a lot of flavor here. I'm glad I bought extra lemons because juicing them all over the salmon and kale made it a lot better. The dill cream sauce was very overpowered by the horseradish; unless you're a fanatic, I would use about half the prescribed amount.
The Probably won't be making this again.