Smoked Sablefish Bowl

Instructions

1. Prepare the Potatoes

   4 min hands-on10 min waiting

   • Fill a large saucepan with water and add a generous pinch of salt. Bring it to a boil over high heat.
   • Cut the potatoes into uniform sizes to ensure even cooking.
   • Once the water is boiling, add the potatoes and cook for 10–15 minutes, or until a knife slides in easily without resistance.
   • Drain the potatoes and set them aside to cool slightly.

2. Pickle the Onions

   3 min hands-on

   • Peel and finely slice the onion into thin strips.
   • In a small bowl, squeeze the juice of one-quarter of the lemon over the onions and add a pinch of salt.
   • Massage the onions gently with your hands for about 30 seconds to soften them and begin the pickling process. Set aside to marinate.

3. Make the Potato Salad Base

   4 min hands-on

   • Finely chop the chives.
   • In a large mixing bowl, combine the Greek yogurt, chopped chives, half of the mustard, and a pinch of salt and black pepper. Mix well to create a creamy dressing.
   • Once the potatoes are cool enough to handle, add them to the yogurt mixture and gently toss until all pieces are evenly coated.

4. Prepare the Miso Vinaigrette

   3 min hands-on

   • In a small bowl, whisk together the miso paste, the juice of the remaining lemon, vinegar, olive oil, the remaining mustard, and honey.
   • Season with a pinch of salt and black pepper. Taste and adjust the balance of tanginess, sweetness, and saltiness if needed. Set aside.

5. Prep the Vegetables and Fish

   5 min hands-on

   • Thinly slice the cucumber into rounds.
   • Rinse the spinach thoroughly under cold water and pat dry with a clean kitchen towel or paper towels.
   • Gently break the smoked sablefish into bite-sized chunks, ensuring the skin and any bones are removed.

6. Assemble the Bowls

   3 min hands-on

   • Divide the spinach and cucumber slices evenly among serving bowls.
   • Add a generous scoop of the creamy potato salad to each bowl.
   • Top with chunks of the smoked sablefish and a spoonful of the quick-pickled onions.

7. Finish with the Vinaigrette

   2 min hands-on

   • Drizzle the miso vinaigrette generously over each bowl, ensuring the flavors are evenly distributed.
   • Serve immediately and enjoy!
   • Cooking tips:
   • For perfectly cooked potatoes, check them frequently after the 10-minute mark to avoid overcooking, which can make them fall apart in the salad.
   • To enhance the flavor of the smoked sablefish, let it come to room temperature before adding it to the bowl.
   • If you prefer a stronger tangy flavor in the vinaigrette, add an extra splash of vinegar or lemon juice.
   • For added crunch, consider garnishing with toasted sesame seeds or crushed nuts, like almonds or walnuts.