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Warm Salmon Salad with Crispy Potatoes
Low Calorie · Low Carb · Low Sat Fat · Heart Healthy · Healthy Weight
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.
Makes 4 servings
ACTIVE TIME: 25 minutes
TOTAL TIME: 25 minutes
EASE OF PREPARATION: Easy
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
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 INFORMATION:
Per serving: 260 calories; 11 g fat (1 g sat, 5 g mono); 71 mg cholesterol; 15 g carbohydrate; 28 g protein; 2 g fiber; 708 mg sodium.
Nutrition bonus: Vitamin C (32% daily value), Vitamin A (9% dv), excellent source of omega-3s.
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