Warm Salmon Salad with Crispy Potatoes (#1711)

Serves
Ready
4
17
Minutes
Prep
Cook
5
Minutes
12
Minutes
Categories
Salads Salmon Seafood Side Low Fat Healthy
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Ingredients

  • 2 tablespoons Extra-Virgin Olive Oil divided
  • 2 small Potatoes yellow-fleshed, scrubbed and cut into 1/8-inch slices
  • 1/2 tsp Salt divided
  • 1 medium Shallots thinly sliced
  • 2 tsp Rice Vinegar
  • 1/4 cup Buttermilk
  • 14 oz Salmon, Canned boneless, skinless, drained
  • 4 cups Arugula (Roquette)

Directions

  1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
  2. 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.
  3. Combine the remaining 1 tablespoon oil, 1/4 teaspoon salt, shallot and vinegar in a small saucepan.
  4. Bring to a boil over medium heat.
  5. Remove from the heat and whisk in buttermilk.
  6. Place salmon in a medium bowl and toss with the warm dressing.
  7. Divide arugula among 4 plates and top with the potatoes and salmon.
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