Ingredients
- 2 tablespoon 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 ca boneless, skinless salmon, drained
- 4 cups arugula
Cooking Directions
Step 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.
Step 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.
Nutrition Info
- Serving: Per serving
- Calories: 260
- Carbohydrates: 15g
- Fat: 10g
- Protein: 24g
- Dietary Fiber: 2g
- Saturated Fat: 1g
- Monounsaturated Fat: 5g
- Cholesterol: 61mg
- Potassium: 522mg
- Sodium: 652mg
- Exchanges: 1 starch, 1 vegetable, 3 lean meat
- Carbohydrate Servings: 1