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Warm Salmon Salad with Crispy Potatoes

  • 4servings
  • 20minutes
  • 252calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsB1
MineralsNatrium, Fluorine, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil, extra-virgin divided

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

  3. 1/2 teaspoon salt divided

  4. 1 medium shallot thinly sliced

  5. 2 teaspoons rice vinegar

  6. 1/4 cup buttermilk, low-fat

  7. 14 ounces salmon, canned boneless, skinless, drained

  8. 4 cups argula leaves*

Instructions Jump to Ingredients ↑

  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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