Warm Salmon Salad with Crispy Potatoes

By cprzybyl

Nutritional Info (Per serving):
Calories: 260, Saturated Fat: 1g, Sodium: 652mg, Dietary Fiber: 2g, Total Fat: 10g, Carbs: 15g, Cholesterol: 61mg, Protein: 24g
Carb Choices: 1

Ingredients

• 2 tablespoon oil, olive, extra virgin, divided 2 small potato, yukon gold, (or other yellow-fleshed)scrubbed and cut into 1/8-inch slices 1/2 teaspoon salt, divided 1 medium shallot(s), thinly sliced

Details

Servings 4
Adapted from everydayhealth.com

Preparation

Step 1

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.

3. Place salmon in a medium bowl and toss with the warm dressing. Divide arugula among 4 plates and top with the potatoes and salmon.