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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.

Halibut Salad Halibut Salad
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.
Yield: makes about 3 cups

Ingredients

  • Extra-virgin olive oil
  • 1 lb. halibut steak, about ¾" thick
  • 12 cup mayonnaise
  • 34 cup finely chopped celery
  • 3 scallions (white parts only), chopped
  • 3 sprigs fresh dill, chopped
  • Salt and freshly ground black pepper

Instructions

  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.

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