Savory Low Fat Recipes- Salmon Salad with Potato
This light salmon potato salad combines things most everyone loves: a bed of crispy potatoes, some delicious fish, flavorful greens and a perk-you-up dressing.
Salmon Salad with Crispy Potatoes
The secret to this dish is the dressing.
I also added more color (and anti-oxidants) by including blue potatoes. (Red potatoes will work just as well.)
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
1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add potatoes and cook, turning once, until brown and crispy, 5-6 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.
10 g fat (1 g sat, 0 g mono)
61 mg cholesterol
15 g carbohydrate
3 g protein
2 g fiber
652 mg sodium
522 mg potassium
Nutrition Bonus: vitamin C (32% Daily Value), vitamin A (9% DV)
Preparation time: 25 minutes
Beyond Body Mind Spirit NYC