Big Fish Salad Recipe

In a medium bowl, whisk together 3/4 cup buttermilk, 1/2 cup mayonnaise, and 1/4 cup sour cream until smooth.

Add 2 minced garlic cloves, 1 tablespoon chopped dill, 1 tablespoon chopped chives, 1 tablespoon lemon juice, 1 teaspoon apple cider vinegar, 1/2 teaspoon Worcestershire sauce, and 1/4 teaspoon sugar or honey. Whisk to combine.

Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning — add more lemon or buttermilk to thin, or more mayonnaise/sour cream to thicken.

Cover and refrigerate for at least 20 minutes to let flavors meld. If making ahead, store up to 3 days refrigerated.

Prep

Pat 1 lb fish fillets dry with paper towels. Brush both sides lightly with 1 tablespoon olive oil.

In a small bowl, combine 1 teaspoon lemon zest, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub the spice mix evenly over both sides of the fillets.

Heat a nonstick or stainless skillet over medium-high heat until hot. Add a drizzle of oil if needed. Add fillets skin-side down (if applicable). Cook 3–4 minutes per side depending on thickness, until opaque and flaky and internal temperature reaches 135–145°F (57–63°C). Remove from heat and let rest 2 minutes, then flake into large pieces.

Alternative: For a crispier finish, bake fish at 425°F (220°C) on a parchment-lined sheet for 10–12 minutes, or until flaky.

In a large bowl, combine 4 cups spring mix and 3 cups chopped romaine. Toss to mix the greens evenly.

Add 1 cup shredded carrots, 1.5 cups halved cherry tomatoes, and 1/4 cup thinly sliced red onion (if using). Toss gently to distribute.

Sprinkle 1 cup grated sharp cheddar over the salad and toss lightly so some cheese integrates into the greens.

If using the cooked fish, arrange flaked fish over the top of the salad in large chunks or strips.

Drizzle the buttermilk garlic ranch over the salad — start with about 1/3 to 1/2 cup, then toss and add more as desired. Alternatively, serve dressing on the side.

Season the assembled salad with salt and freshly ground black pepper to taste. Garnish with 2 tablespoons chopped parsley and additional chives or dill if desired.

Serve immediately so greens remain crisp. Leftover dressed salad should be kept separate from any leftover fish and consumed within 1 day for best texture.