• 4servings
  • 25minutes
  • 260calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB1, E
MineralsNatrium, Fluorine, Potassium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) extra-virgin olive oil

  2. 2 small yellow-fleshed potatoes , such as Yukon gold, scrubbed and cut into 1/8 inch slices

  3. 1/2 teaspoon(s) salt

  4. 1 medium shallot , thinly sliced

  5. 2 teaspoon(s) rice vinegar

  6. 1/4 cup(s) buttermilk

  7. 2 can(s) (7 ounce) boneless, skinless salmon , drained

  8. 4 cup(s) arugula

Instructions Jump to Ingredients ↑

  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.


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