Warm Salmon Salad with Crispy Potatoes - 15g Carbs, 2g Fiber
From Eating Well Magazine
Yield: 4 servings
Active Time: 25 minutes
Total Time: 25 minutes
Ease of preparation: Easy
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 Tbsp extra-virgin olive oil, divided
2 small yellow-fleshed potatoes, such as Yukon Gold, scrubbed and
cut into 1/8-inch slices
1/2 tsp salt, divided
1 medium shallot, thinly sliced
2 tsps rice vinegar
1/4 cup buttermilk
2 7-oz cans boneless, skinless salmon, drained
4 cups arugula
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. Place salmon in a medium
bowl and toss with the warm dressing. Divide arugula among 4 plates
and top with the potatoes and salmon.
Per serving:
260 Calories, 11g Fat (1g Sat, 5g Mono), 71mg Cholesterol, 15g Carbs,
28g Protein, 2g Fiber, 708mg Sodium
Nutrition bonus: Vitamin C (32% daily value), Vitamin A (9% dv)