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.
- 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
- Two 7-ounce cans boneless, skinless salmon, drained
- 4 cups arugula
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the 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 the buttermilk. Place the salmon in a medium bowl and toss with the warm dressing. Divide the arugula among 4 plates and top with the potatoes and salmon.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
260 calories; 10g total fat; 1g total saturated fat; 61mg cholesterol; 652mg sodium; 15g carbohydrates; 2g fiber; 24g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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