Lunchbreak: Arami chef Ajay Popli makes arctic char with Japanese mushrooms and okinawan sweet potato puree

November 20, 2015

Preheat your oven to 350 degrees and place a large, heavy non-stick pan over high heat. Cut the filet into four even portions, approximately 4 oz each. Season each side with a little sea salt and black pepper. Add vegetable oil to the pan until the …