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Warm Salmon Salad with Crispy Potatoes

 
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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

servings

Prep

5

min

Cook

12

min

Ready

20

min

Trans-fat Free
 

Ingredients

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)
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 186g (6.6 oz)
Amount per Serving
Calories 25241% of calories from fat
 % Daily Value *
Total Fat 11g 18%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 81mg 27%
Sodium 706mg 29%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 5%
Sugars g
Protein 49g
Vitamin A 2% Vitamin C 8%
Calcium 30% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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