Warm Salmon Salad With Crispy Potatoes |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This salad is remarkable. The potatoes fry up crispy on the outside and tender on the inside of the thin slices and provide a hearty balance to the slightly tangy dressed salmon and the spicy arugula greens. From an email. (I have prepared this using leftover broiled salmon instead of the canned.) Ingredients:
2 tablespoons extra virgin olive oil, divided |
2 small new potatoes, 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. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
2. Add potatoes and cook, turning once, until brown and crispy, 5 to 6 minutes per side.
3. Transfer to a plate and season with 1/4 teaspoon salt; cover with foil to keep warm.
4. Combine the remaining 1 tablespoon oil, 1/4 teaspoon salt, shallot and vinegar in a small saucepan.
5. Bring to a boil over medium heat.
6. Remove from the heat and whisk in buttermilk.
7. Place salmon in a medium bowl and toss with the warm dressing.
8. Divide arugula among 4 plates and top with the potatoes and salmon.
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