Halibut Salad with Lemon-Ginger Vinaigrette


  • 1 pound boneless, skinless halibut fillet 
  • Extra-virgin olive oil for poaching (about 2 cups) 
  • Zest and juice of 1 lemon 
  • 1 tablespoon grated fresh ginger 
  • 1/2 teaspoon fine sea salt 
  • 1/2 teaspoon ground black pepper 
  • 2 celery stalks, thinly sliced 
  • 1/2 cucumber, peeled, seeded and diced 
  • 1/4 cup chopped fresh parsley 
  • 1 bunch green onions, thinly sliced 



Place halibut in the bottom of a pan or deep skillet just large enough to hold it with only a small amount of space around it; cut fish in 1 or more pieces if necessary. Pour in oil to just submerge fish. Place over medium-low heat and cook until halibut is just barely opaque in the center, about 20 minutes. Lift the fish out and let it cool on a plate. Reserve 1 tablespoon of the oil.  

In a large bowl, whisk together the lemon zest and juice, ginger, salt, pepper and 1 tablespoon of the oil the fish cooked in. Add the celery, cucumber, parsley and green onions, and toss well. Flake the fish into large pieces, add to the bowl and toss again.