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Warm Salmon Salad with Crispy Potatoes
EatingWell Test Kitchen
“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. ”
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
1Heat 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.
2Combine 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.