Arctic Char with Orange Pistachio Vinaigrette

by Kelli on January 27, 2012

Arctic Char with Orange Pistachio Vinaigrette
I’m back!  It’s already January 27th and this is only my second post of the month…so, so sad!  It’s a far cry from my marathon of posting last month.  Until now, this month has been consumed with looking for a new apartment and moving.  Despite having moved a fair amount of times, I somehow managed to forget how tedious this process can be.  Looking for an apartment, packing, moving, unpacking and getting settled.  It certainly hasn’t left much time for cooking or blogging.  Now, I’m happily settled in my lovely, new apartment, in a new (or old, depending on how you look at it) neighborhood and I couldn’t be happier!  Of all the apartments I’ve lived in (and there have been quite a few), I think this one is by far my favorite.

Arctic Char with Orange Pistachio Vinaigrette
I have a funny story about my apartment.  Well, now it’s funny, at the time maybe not so much.  The day before I moved in, I took my friend M to see my new home.  I stood in the middle of the living room, marveling at my high ceilings, white brick wall and abundance of closet space, with a smile from ear to ear.  M was in the kitchen, and gave me a puzzled look and said how shocked she was that I was ok with having a kitchen with just a mini fridge that sat under the counter.  WHAT?!?!?!?!  A mini fridge?  I thought there must be some kind of confusion….and then I saw it.  My eyes went wide as saucers, my jaw nearly hit the floor and I was in total shock!  When I first looked at the apartment, I was so excited about the space that I somehow (and for the rest of time I will never know how this happened!) managed to overlook the fact that my kitchen did not contain a “real” refrigerator.  Of all things to not notice, and of any room, this was the thing I didn’t notice…..oh, the irony.  I couldn’t understand how I let this happen.  I didn’t cry and I didn’t curse, I couldn’t even speak.  Luckily, M is one of the most calm and rational people I know, and she assured me that this was something that could be easily remedied.  And it was. The next day, I made what is likely my most “grown up” purchase to date - a “real”, full size refrigerator.  The mini fridge is coming out of its nook under the counter, and in its place I’ll have a lovely cabinet for baking sheets and cooling racks and cutting boards.  As you can imagine, I’ve gotten a lot of jokes about having 1.5 refrigerators, and I have a feeling they’ll continue to roll in for some time to come.

Arctic Char with Orange Pistachio Vinaigrette
Arctic char is one of the menu items that I’ve been cooking up at L’Ecole during Level 6.  To be totally honest with you, the first time I’d ever heard of or tasted char was just a couple months ago.  I’m sure some of you wondering, “what exactly is Arctic char?”.  Maybe you noticed this fish looks pretty similar to salmon.  Arctic char is part of the salmon family, so it looks & tastes very much like salmon, and like salmon it’s a fatty fish, full of omega-3′s and loaded with protein.  If you like salmon,then Arctic char is right up your alley.
Arctic Char with Orange Pistachio Vinaigrette


  • 4 - 6 ounces arctic char fillets, skin on
  • 4 tablespoons olive oil, divided
  • 1 navel orange, zest and juice
  • 2 scallions, thinly sliced
  • 3 tablespoons pistachios, toasted
  • Salt & fresh ground pepper


Preheat oven to 400 degrees F.

Place fish, skin side down, on a foil-lined baking sheets. Season with fillets with salt and pepper, then brush with olive oil (about 1 tablespoon total).

Cook fish (without flipping) until just cooked through, about 6-10 minutes, depending on the thickness of the fish.

While the fish cooks, grate zest from the orange and squeeze 1/4 cup of juice.

Whisk together zest, orange juice and lemon juice. Season to taste with salt and pepper. Slowly whisk in the remaining olive oil, adding more if necessary. Stir on scallions.

Remove fish from the oven. The char skin will stick to the foil. Gently transfer fish to plates. Top with vinaigrette and toasted pistachios.


Adapted from Gourmet, October 2007
Arctic Char with Orange Pistachio Vinaigrette


Follow The Corner Kitchen on Bloglovin’ or by email!

I love hearing from you…keep in touch on FacebookTwitterPinterest and Instragram!

{ 2 comments… read them below or add one }

Anonymous February 2, 2012 at 3:22 PM

I have more salmon than I know what to do with so I will try this weekend I think. Is that Brussels Sprouts as a side? Recipe please? They look great.




Kelli @ The Corner Kitchen February 2, 2012 at 8:06 PM

Hi Dan!

Yes, those are Brussels sprouts on the side (along with some polenta)! For the sprouts, I just trimmed the bottom, halved them, then tossed them with some olive oil, salt & pepper and roasted at 350 degrees F, til they were crispy on the outside (maybe 15-20 minutes). Enjoy the salmon!


Leave a Comment

{ 1 trackback }

Previous post:

Next post: