Pan-Fried Arctic Char

This beautiful deep water fish is heading its way to Salty's Restaurants. The arctic char is simply seared and then topped with a beautiful tri-pepper relish and prosciutto de parma. We then finish the dish with a sweet and succulent local corn pudding.

Pan-Fried Arctic Char

serves 3-4


1 pound arctic char, cut into 4 portions
salt and pepper to taste
2 tablespoons canola or vegetable oil
1 pan corn pudding (recipe follows)
1/2 cup roasted tri-pepper relish (recipe follows)
3 ounces thinly shaved Prosciutto de Parma

  1. Heat large fry pan to medium heat.
  2. Season char with salt and pepper and sear till golden brown on both sides.
  3. Place the char on a large platter and top with tri pepper relish.
  4. Make little tuffs of prosciutto and place around the platter.
  5. Serve corn pudding on the side.

Corn Pudding

Makes 1 casserole dish

Corn Pudding Ingredients

6 ounces brioche bread, cut into half-inch cubes
3 ears corn, remove kernels from the cob
3 dashes hot sauce (choose your fave)
small pinch cayenne pepper
2 tablespoons sugar
4 eggs
1/2 cup heavy cream
1/2 tablespoon salt
1 pound cornbread, cut into half-inch cubes

Corn Pudding Directions
  1. Preheat oven to 375 degrees.
  2. In a large bowl mix the brioche, corn, hot sauce, cayenne pepper, sugar, eggs, cream and salt.
  3. Let sit for 15 minutes.
  4. Grease a large casserole dish with butter.
  5. Fold cubed cornbread lightly into bread pudding mix.
  6. Place in greased casserole dish and cover with foil.
  7. Cook for 15 minutes and then remove foil and cook for an additional 15 minutes or until a toothpick can be pulled clean from the center of the pudding.

Tri-Pepper Relish

Makes 1 cup

Tri-Pepper Relish Ingredients

1 red bell pepper
1 yellow bell pepper
2 poblano peppers
1 tablespoon olive oil
2 tablespoons sherry vinegar
1 large shallot, minced
3 cloves garlic, minced
4 sprigs thyme, plucked and chopped
4 tablespoons olive oil
1/2 teaspoon salt

Tri-Pepper Relish Directions
  1. Turn oven to broil.
  2. Rub peppers in olive oil and then place on sheet pan and put in oven.
  3. Char peppers on all sides until the peppers are black.
  4. Pull from oven and place in a bowl with plastic wrap over the top.
  5. Let sit for 15 minutes.
  6. Peel skin off peppers and remove seeds. DO NOT WASH UNDER WATER! YOU WILL BE WASHING AWAY THE FLAVOR
  7. Finely chop peppers and mix with remaining ingredients.
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WORLD CLASS SEEFOOD, Steaks, Service & Smiles!®

Salty's is truly in a class by itself. We work hard to please you with our award-winning Northwest seafood and steak cuisine and perfectly friendly service. Indeed, the diners of OpenTable, the readers of Seattle Weekly, and the Best of Western Washington vote Salty's the top seafood and waterfront view restaurants in both Seattle and Portland year after year.