Introduction

The Alaska Halibut Green Goddess Salad is a perfect marriage of the delicate, sweet flavor of Alaska halibut and the vibrant, refreshing taste of a Green Goddess salad. Originating in San Francisco in the 1920s, the Green Goddess dressing is celebrated for its vivid green color and bold herbaceous notes, crafted from fresh herbs like parsley, chives, and basil. Paired with Alaska halibut – a fish prized for its tender white flesh and rich omega-3 content – this salad is both delicious and nutritious.

This dish is ideal for a light lunch, a healthy dinner, or a colorful addition to any gathering. Key ingredients include halibut fillets, mixed greens, cucumber, snap peas, and a Green Goddess dressing made with Greek yogurt, fresh herbs, and lemon. It’s a vibrant, balanced meal that’s sure to impress.

Preparation Time

Prep Time: 15 minutes

Cook Time: 10 minutes

Servings: 4

Ingredients

For the salad:

4 Alaska halibut fillets (about 120-150g each)

2 tablespoons olive oil

1/2 teaspoon sea salt

1/2 teaspoon black pepper

2 cups mixed greens (lettuce, spinach, or arugula)

1 cup snap peas, halved

1 cucumber, thinly sliced

4 green onions, chopped

For the Green Goddess dressing:

1/2 cup Greek yogurt (or sour cream for a traditional version)

1/4 cup fresh parsley leaves

1/4 cup fresh basil leaves

2 tablespoons fresh chives, chopped

1 tablespoon fresh tarragon leaves (optional but recommended)

1 garlic clove, minced

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

2 tablespoons extra-virgin olive oil

1 tablespoon anchovy paste (or 2 teaspoons capers for a vegetarian version)

1/4 teaspoon salt

1/4 teaspoon black pepper

Instructions

Prepare the Green Goddess dressing:

Combine Greek yogurt, parsley, basil, chives, tarragon (if using), garlic, lemon juice, lemon zest, olive oil, and anchovy paste (or capers) in a blender.

Blend until smooth and vibrant green.

Season with salt and pepper to taste. Transfer to a jar and refrigerate if not using immediately.

Prepare the Alaska halibut:

Rinse the halibut fillets under cold water and pat dry with paper towels.

Season with 1 tablespoon olive oil, salt, and pepper. Let sit for 5 minutes.

Heat a non-stick skillet over medium heat with 1 tablespoon olive oil.

Sear the halibut for 3-4 minutes per side until golden, opaque, and flaky.

Remove from the skillet and let cool slightly.

Assemble the salad:

In a large bowl, toss mixed greens, snap peas, cucumber, and green onions.

Drizzle with a portion of the Green Goddess dressing and toss to coat evenly.

Serve:

Divide the salad among 4 plates and top each with a halibut fillet.

Drizzle additional Green Goddess dressing over the fish and salad.

Garnish with fresh herbs or a lemon wedge, if desired.

Flavor Profile

The Alaska Halibut Green Goddess Salad offers a delightful balance of tender, sweet halibut and crisp, fresh vegetables, elevated by the creamy, herb-packed Green Goddess dressing. The dressing brings bold flavors of fresh herbs, a hint of lemony brightness, and a subtle savory note from anchovy or capers, creating a refreshing and satisfying dish.

Perfect for a summer lunch, a light dinner, or outdoor gatherings, this salad pairs beautifully with a chilled glass of Sauvignon Blanc or a crisp lager to enhance the oceanic and herbaceous notes. For a heartier meal, serve with crusty bread or as an elegant appetizer.

Notes:

The Green Goddess dressing can be refrigerated for up to 5 days.

Serve the salad immediately to maintain the vegetables’ crispness. If preparing in advance, toss with dressing just before serving.

Substitute halibut with Alaska salmon or cod for variety.