Rating: 3.5 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 0

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.

Source: EatingWell Magazine, February/March 2005


Recipe Summary test

25 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 Facts

262 calories; protein 27.2g; carbohydrates 16.3g; dietary fiber 1.5g; sugars 2.1g; fat 10.9g; saturated fat 1.1g; cholesterol 71.3mg; vitamin a iu 652.3IU; vitamin c 8.9mg; folate 30.6mcg; calcium 60.2mg; iron 1.3mg; magnesium 26.5mg; potassium 348.5mg; sodium 718.9mg; thiamin 0.1mg.

1 starch, 1 vegetable, 3 lean meat