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Warm Salmon Salad with Crispy Potatoes

Source: © EatingWell Magazine
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Active Time:  25 Minutes
Total Time:  25 Minutes
  4 servings
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.
RECIPE INGREDIENTS
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
Warm Salmon Salad with Crispy Potatoes Recipe at Cooking.com
DIRECTIONS
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.


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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   4 servings
Calories: 260
Fat. Total: 10g
Protein: 24g
Carbohydrates, Total: 15g
Fat, Saturated: 1g
Fiber: 2g
Cholesterol: 61mg
Sodium: 652mg
% Cal. from Fat: 35%
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