Warm Salmon Salad with Crispy Potatoes
The convenience and healthfulness of canned salmon is unquestionable. This salad combines things we loveâ€”crispy potatoes and delicious fish in a tangy dressingâ€”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
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.
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.
Use a salt substitute to reduce sodium content
Nutrition bonus: Vitamin C (32% daily value), Vitamin A (9% dv).