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.
olive oil, extra-virgin
yellow-fleshed, scrubbed and cut into 1/8-inch slices
boneless, skinless, drained
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.
Divide arugula among 4 plates and top with the potatoes and salmon.