Warm Salmon Salad with Crispy Potatoes
In a kind of updated homage to Swiss rosti, this light salad combines things we love: a bed of crispy potatoes, some delicious fish, flavorful greens and a perk-you-up dressing.
Ingredients
-
2 tablespoons extra-virgin olive oil, divided
-
2 small yellow-fleshed potatoes, such as Yukon Gold, scrubbed and cut into 1/8-inch slices
-
1/2 teaspoon salt, divided
-
1 medium shallot, thinly sliced
-
2 teaspoons rice vinegar
-
1/4 cup buttermilk
-
2 7-ounce cans boneless, skinless salmon, drained
-
4 cups arugula
Directions
1.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add potatoes and cook, turning once, until brown and crispy, 5 to 6 minutes per side. Transfer to a plate and season with 1/4 teaspoon salt; cover with foil to keep warm.
2.
Combine the remaining 1 tablespoon oil, 1/4 teaspoon salt, shallot and vinegar in a small saucepan. Bring to a boil over medium heat. Remove from the heat and whisk in buttermilk. Place salmon in a medium bowl and toss with the warm dressing. Divide arugula among 4 plates and top with the potatoes and salmon.
Nutrition information
Calories 260, Total Fat 10 g, Saturated Fat 1 g, Monounsaturated Fat 5 g, Cholesterol 61 mg, Sodium 652 mg, Carbohydrate 15 g, Fiber 2 g, Protein 24 g, Potassium 522 mg. Daily Values: Vitamin A 9%, Vitamin C 32%. Exchanges: Starch 1, Vegetable 1, Lean Meat 3.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Baked Herb Salmon
Simply top the salmon with fresh herbs and then bake. Your healthy fish dinner is done. It's that easy.
See RecipeMore Great Recipe Ideas from EatingWell
