Warm Salmon Salad with Crispy Potatoes

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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.

Warm Salmon Salad with Crispy Potatoes
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 25 minutes

  • 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

Directions
  1. 4 servings

  2. 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.

  3. 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.


Nutritional Facts

Servings
4
Per serving
Calories
262
Carbohydrates
16g
Fat
11g
Saturated Fat
1g
Monounsaturated Fat
5g
Protein
27g
Cholesterol
71mg
Dietary Fiber
1g
Potassium
349mg
Sodium
706mg
Added Sugars
Exchanges
1 starch
1 vegetable
3 lean meat
Carbohydrate Servings
1
Vitamin C (32% daily value)
Vitamin A (9% dv).

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