Price Chopper Recipes

http://www.pricechopper.com/Recipes/Detail/30282/

Warm Salmon Salad with Crispy Potatoes

EatingWell

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.

Yield: 4 servings

Preparation Time: 25 minutes

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 cans (7 oz. ea.) boneless, skinless salmon, drained
4 cups arugula

Nutrition Facts

Yield: 4 servings

Approximate Nutrient Content per serving:

Calories: 260
Calories From Fat: 90
Total Fat: 10g
Saturated Fat: 1g
Cholesterol: 61mg
Sodium: 652mg
Total Carbohydrates: 15g
Dietary Fiber: 2g
Protein: 24g

Vitamin C (32% daily value), Vitamin A (9% dv).

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

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.

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Price Chopper Recipes

http://www.pricechopper.com/Recipes/Detail/30282/

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