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Warm Salmon Salad with Crispy Potatoes

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

Your rating: None Average: 3.8 (24 votes)

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.



READER'S COMMENT:
"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 "
Warm Salmon Salad with Crispy Potatoes Recipe

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 2 tablespoons extra-virgin olive oil, divided
  • 2 small yellow-fleshed potatoes, such as Yukon Gold, scrubbed and cut into 1/8-inch slices
  • 1/2 teaspoon salt, divided
  • 1 medium shallot, thinly sliced
  • 2 teaspoons rice vinegar
  • 1/4 cup buttermilk
  • 2 7-ounce cans boneless, skinless salmon, drained
  • 4 cups arugula

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.

Nutrition Bonus: Vitamin C (32% daily value), Vitamin A (9% dv).

Carbohydrate Servings: 1

Exchanges: 1 starch, 1 vegetable, 3 lean meat


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