Warm Salmon Salad with Crispy Potatoes

Warm Salmon Salad with Crispy Potatoes

The convenience and healthfulness of canned salmon is unquestionable. This salad combines things we love—crispy potatoes and delicious fish in a tangy dressing—for a great lunch alternative or a quick weeknight meal.


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 6-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. Remove 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, top with potatoes and salmon.

Makes 4 servings.

Per serving: 242 calories; 10 g fat (1 g sat, 5 g mono); 61 mg cholesterol; 15 g carbohydrate; 24 g protein; 2 g fiber; 652 mg sodium…to reduce sodium level, try using a salt substitute.

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

B-man :wink: