Arctic Char with an Asian-Inspired Glaze and Tangy Spinach

When we were in Iceland, one of the things that we ate that hadn’t tried before was arctic char. It is a fish that is similar to salmon or trout, but it has a slightly different texture and taste. Because it is the type of fish that can stand up to bold flavors, we decided to create a soy, sesame, citrus marinade to glaze the char. Ensuring that the skin gets nice and crispy adds to the flavor as well as provides a different textural component to the fish. We served it with fresh baby spinach that we pan-seared in oil and seasoned with crushed red pepper flakes. It was a perfect accompaniment to the glazed arctic char.

Sautéed Spinach with Red Pepper Flakes


  • 1lb Arctic Char – cut into two filets
  • 4 tbsp Low-Sodium Soy Sauce
  • 4 tsp Honey
  • 1/2 tsp Sesame Oil
  • 2 tbsp Fresh Orange Juice
  • 1 lb Fresh Baby Spinach – stems removed
  • 1/2 tsp Red Pepper Flakes – more if you’d like more heat
  • 3 tbsp Vegetable Oil
  • Salt and Pepper to taste
Soy, Sesame, Citrus Marinade


In a medium bowl, whisk together the soy sauce, honey, sesame oil, and orange juice until the honey is fully dissolved and the sauce is thoroughly mixed. Season both sides of the fish with salt and pepper and place them, skin-side up, in a baking dish and pour the marinade over the fish and let sit for 20 to 30 minutes in order to let the fish absorb the flavors. Heat 2 tablespoons of oil in a large skillet over medium-high heat and add the baby spinach. Cook the spinach until fully wilted, about 5 minutes, and stir in the red pepper flakes and season generously with salt. Add the remaining tablespoon of oil to a cast-iron skillet and heat to medium-high heat. Place the fish in the skillet, skin-side up, and cook for about 4 minutes and it releases easily and the flesh is slightly browned. Flip the fish to skin side down and add the marinade over the fish. Cook the fish for another 5 to 6 minutes and the skin is crisp while continuously basting with the marinade in the skillet using a spoon. To serve, plate the spinach and the place a filet of arctic char on top of the spinach.

Pan-Seared Arctic Char
The Plated Arctic Char with Tangy Spinach

Roasted Duck with Plum Glaze

One of the meals that we had quite often while we were in Europe was roasted duck. Since we were there through autumn and winter, game foods such as duck, goose, elk, deer, and rabbit were commonly found as the specialty for the season. Usually the duck was served with some sort of a berry sauce or glaze, so when we decided to recreate those meals here at home, we decided to create a plum glaze. We purchased a full duck and deboned the breast ourselves, but you could certainly have a butcher do that for you. Not only did our version turn out to be delicious, we actually believe that it might have been even better than any version that we had in the restaurants of Europe. That is certainly not a boast that we would dare to make very often.

Our Roasted Duck with Carrots and Green Beans

Roast Duck in Germany


  • Whole Duck – Quartered and the Breast De-boned
  • 1/2 cup Plum Jam
  • 2 tbsp Balsamic Vinegar
  • 1 1/2 tsp Fresh Rosemary – finely chopped
  • 1 1/2 tsp Fresh Thyme – finely chopped
  • 1 clove Fresh Garlic – minced
  • Salt and Pepper to taste
  • 3 tbsp Extra Virgin Olive Oil

Plum Glaze

Ready to Roast in the Oven


In a small sauce pan, combine the jam, vinegar, rosemary, thyme, garlic, salt and pepper. Heat on medium-low heat until all of the ingredients are fully combined. Using a paring knife, score the skin of the duck, making sure to get through the skin, but not penetrating the meat. Baste the duck with about a quarter of the jam sauce and let sit at room temperature for about 20 minutes. Pre-heat the oven to 375 degrees. Heat a large cast-iron skillet with the olive oil to medium heat. The pan should be hot enough to sear the skin, but not too hot or the skin will burn before the fat from the duck is rendered. Place the duck in the skillet skin side down and sear for about 15 to 20 minutes until the skin is brown. Baste the non-skin side of the duck with another quarter of the plum sauce while the skin is crisping. Flip the duck over, baste with another quarter of the plum sauce and put the skillet with the duck into the oven. Cook the duck for 20 to 30 minutes, basting one more time half way through. Remove from the oven and let stand, tented, for about 15 minutes. Serve with your favorite side dish or vegetables.

Marinating Duck with Scored Skin

Rendering the Fat and Browning the Skin

Tender Duck Breast