Recipe

Ingredients:

• Arctic Char Portions

Lentil Salad:

• 2 oranges, juiced and zested
• ¼ cup olive oil
• ¼ cup WHOA! apple cider vinegar
• 1 tsp salt/pepper
• 1 tsp Dijon mustard
• 2 shallots, diced
• 3 cups of cooked lentils (can substitute for canned (washed and drained))
• Handful of chopped mint
• ½ cup Pomegranate seeds

Instructions:

1. In a mixing bowl mix orange juice, zest, olive oil, vinegar, salt/pepper, and mustard. Stir in lentils, chopped mint, pomegranate seeds and shallots (make sure well coated in vinaigrette). Set aside in the fridge.
2. Place char on a lined baking sheet with parchment (not tin foil!). Brush char with olive and season with salt and pepper.
3. Char is beautiful cooked fast or very slow
4. FAST METHOD: Bake for 8 mins @ 400F, until fish is flaky and opaque.
5. SLOW METHOD: Bake for 25 mins @ 275C, until fish is flaky and opaque.
6. Serve with Lentil Salad.
7. Garnish with additional pomegranate and mint.