I like to think of Arctic char as sort of salmon “light”. It’s very similar in taste and texture to salmon and closely related to both salmon and lake trout. It’s a little less oily than salmon and the taste is milder. It’s as versatile as salmon too — I’ve grilled it, sautéed it, steamed it, cured it gravlax-style, and made it into a burger. For this recipe I pan-roasted a skin-on filet of Arctic char and served it with a tangerine pan-sauce over some broccolini and a crispy cake of red quinoa, multi-grain sticky rice, purple potatoes, and yellow cauliflower. It’s a well-balanced, very yummy dish and full of vitamins, fiber, antioxidants, and proteins.