Warm Salmon Salad with Crispy Potatoes

Warm Salmon Salad with Crispy Potatoes

4 Reviews
From: EatingWell Magazine, February/March 2005

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.

Ingredients 4 servings

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  • 2 tablespoons extra-virgin olive oil, divided
  • 2 small yellow-fleshed potatoes, such as Yukon Gold, scrubbed and cut into ⅛-inch slices
  • ½ teaspoon salt, divided
  • 1 medium shallot, thinly sliced
  • 2 teaspoons rice vinegar
  • ¼ cup buttermilk
  • 2 7-ounce cans boneless, skinless salmon, drained
  • 4 cups arugula

Preparation

  • Active

  • Ready In

  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 ¼ teaspoon salt; cover with foil to keep warm.
  2. 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.

Nutrition information

  • Per serving: 262 calories; 11 g fat(1 g sat); 2 g fiber; 16 g carbohydrates; 27 g protein; 31 mcg folate; 71 mg cholesterol; 2 g sugars; 0 g added sugars; 652 IU vitamin A; 9 mg vitamin C; 60 mg calcium; 1 mg iron; 719 mg sodium; 349 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1 vegetable, 3 lean meat

Reviews 4

January 10, 2013
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By: EatingWell User
Who has time? I don't know about any other working woman, but I wonder who has time to actually cook something for lunch during the week--that's if you can even get home to do it. Though it sounds appealing, it doesn't seem like it's something you could make the night before and toss in a sack to take with you the next day. That's been my problem with so many of these meal plans. They're fine if you're at home during the day and can stop what you're doing to cook, but how many of us can do that these days? Pros: It sounds delicious, but... Cons: ...who has the time to cook something like this for lunch?
July 02, 2011
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By: ssnedden
Should have substituted The quality of the salmon you use in this recipe makes a big difference. I should have read previous comments and substituted fresh salmon. The canned I purchased was full of bone pieces and very bland. The potato crisps were awesome!
September 28, 2009
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By: EatingWell User
Loved this recipe. I cheated and purchased potato pancakes (latkes) at Wegman's and used fresh salmon lightly sauteed. Susan, Cinnaminson, NJ
September 28, 2009
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By: EatingWell User
Loved the recipe, but I substituted fresh salmon for the canned and cooked it lightly before proceeding with the recipe. My kids loved it! Jana Wilson, Bloomington, IN