Warm Salmon Salad with Crispy Potatoes (Printer-Friendly Version) | Eating Well
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Warm Salmon Salad with Crispy Potatoes

http://www.eatingwell.com/recipes/warm_salmon_salad_with_crispy_potatoes.html

From EatingWell:  February/March 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

In a kind of updated homage to Swiss rosti, this light salad combines things we love: a bed of crispy potatoes, some delicious fish, flavorful greens and a perk-you-up dressing.

4 servings | Active Time: 25 minutes | Total Time: 25 minutes

Ingredients

Preparation

  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.

Nutrition

Per serving : 260 Calories; 10 g Fat; 1 g Sat; 5 g Mono; 61 mg Cholesterol; 15 g Carbohydrates; 24 g Protein; 2 g Fiber; 652 mg Sodium; 522 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 3 lean meat