Pan-Seared Swordfish, Potato, and Beet Salad

Even when summer turns to fall, you can still enjoy light, fresh, and flavorful salads for dinner—with seasonal vegetables. Potatoes and beets are deliciously earthy and satisfying. Julienne them into tiny, quick-cooking pieces to retain their natural flavors when pan-seared in a hot skillet. 

My husband found a small bag of beautiful, locally grown micro kale at a farm market in our area, so I needed to find a way to use it. I think this salad was the perfect opportunity—it’s as pretty as it is tasty. That said, micro kale isn’t easy to come by, so substitute baby greens of your choice and this dinner will be just as fresh, flavorful, and visually appealing.

Serves 2

Ingredients

For the Vinaigrette

• 1 tbsp rice vinegar (or white balsamic)
• 1 tsp finely chopped shallot
• 1 tsp whole grain mustard
• 1 tbsp extra virgin olive oil
• sea salt
• freshly ground black pepper 

For the Salad

• 1 1/2 cups micro kale or other mixed baby greens
• 2 tbsp olive oil, divided, plus more as needed
• 4 small red potatoes, cut into very thin 1-inch strips (about 1/8-inch wide)
• 1 small orange or yellow beet, peeled and cut into very thin 1-inch strips (about 1/8-inch wide)
• sea salt
• freshly ground black pepper
• 2 5-oz swordfish steaks, trimmed and cut into 1-inch cubes

Vegetables for the Salad

Thinly Sliced Potatoes and Beet

Swordfish Steaks

Cubed Swordfish

Preparation

For the Vinaigrette

1. Combine the vinegar, shallot, and mustard in a small bowl. Gradually whisk in the oil and season with salt and pepper. Set aside.

Whole-Grain Mustard Vinaigrette

For the Salad

1. Place the kale in a bowl and toss with 2 teaspoons of the vinaigrette. Set aside.
2. Heat a heavy (preferably cast-iron) skillet over medium-high heat and add 1 tablespoon of oil. Add the potatoes and beet and season with salt and pepper. Cook, stirring frequently, until beginning to soften but still retaining some bite, 7-8 minutes. (Add a little more oil as needed to keep from sticking.) Transfer to a bowl.

Potatoes and Beet Beginning to Sear

Pan-Seared Potatoes and Beet

1. Add the remaining 1 tablespoon of oil to the skillet. Season the swordfish with salt and pepper and sear until just cooked through and still juicy inside, 2-3 minutes per side.

Swordfish Beginning to Sear

Pan-Seared Swordfish

1. Return the vegetables to the skillet and stir to combine.

Vegetables Returned to the Pan

To serve, divide the greens on each of 2 plates. Divide the swordfish mixture on top of the greens and drizzle each with vinaigrette. Serve right away.