Saveur

Photo: Christopher Hirsheimer

MAKES ABOUT 3 CUPS

A former chef at the Glacier Bay Country Inn in Gustavus, Alaska, created this salad to use up leftover halibut, but it can be made with salmon as well.

Extra-virgin olive oil
1-lb. halibut steak, about 3⁄4" thick
1⁄2 cup mayonnaise
3⁄4 cup finely chopped celery
3 scallions (white parts only), chopped
3 sprigs fresh dill, chopped
Salt and freshly ground black pepper

1. Lightly coat a skillet with oil and heat over medium-high heat. Sear halibut until browned, 3–5 minutes per side. Set aside to cool, then flake into large pieces.

2. In a medium bowl, mix together mayonnaise, celery, scallions, and dill. Season with salt and pepper. Fold in flaked fish and adjust seasonings. Use as a sandwich filling or serve as a salad.

This article was first published in Saveur in Issue #13