Warm Salmon Salad with Crispy Potatoes
Kick it up a notch with this version of salmon salad. The crispy potatoes make the dish worthy of serving to guests. Be prepared for rave reviews. It can also be stuffed into a pita for a quick and healthy lunch.
Yield
4 servingsPrep
5 minCook
12 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil, extra-virgin
divided |
|
| 2 | small |
potatoes
yellow-fleshed, scrubbed and cut into 1/8-inch slices |
|
| ½ | teaspoon |
salt
divided |
|
| 1 | medium |
shallots
thinly sliced |
*
|
| 2 | teaspoons |
rice vinegar
|
|
| ¼ | cup |
buttermilk
|
|
| 14 | ounces |
canned salmon
boneless, skinless, drained |
|
| 4 | cups |
arugula (roquette)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil, extra-virgin
divided |
|
| 2 | small |
potatoes
yellow-fleshed, scrubbed and cut into 1/8-inch slices |
|
| 2.5 | ml |
salt
divided |
|
| 1 | medium |
shallots
thinly sliced |
*
|
| 1E+1 | ml |
rice vinegar
|
|
| 59 | ml |
buttermilk
|
|
| 404.6 | ml/g |
canned salmon
boneless, skinless, drained |
|
| 946 | ml |
arugula (roquette)
|
*
|
Directions
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 ¼ teaspoon salt; cover with foil to keep warm.
Combine the remaining 1 tablespoon oil, ¼ 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.
