Salmon & Potato Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 tbsp Extra Virgin Olive Oil 1 medium Potato, raw (sliced thin)0.5 tsp Celtic Sea Salt (Light Grey), Coarse Grain (divided) 1 Shallot (sliced thin)1 clove Garlic (minced)1 tbsp Vinegar - Natural Rice Vinegar1/8 cup Buttermilk 5 oz Pink Salmon, Chicken of the Sea, skinless/boneless, chunk style in water 2 cup Baby Arugula Salad
Heat 1/2 tbsp oil in non-stick skillet over med-high heat. Add sliced potato and cook until brown and crispy. Transfer the cooked potatoes to a covered bowl to keep warm.
Combine the other 1/2 tbsp oil, 1/4 tsp salt, shallot, minced garlic, and vinegar in the sauce pan and bring to a sizzle. While sizzling, remove from heat and add the buttermilk whisking together until blended.
Add the flaked salmon to the pan and stir to coat the salmon.
Put arugula on a plate and top with potatoes and then the salmon.
Serving Size: 1 serving
Number of Servings: 1
Recipe submitted by SparkPeople user REDNECKWMN79.
Combine the other 1/2 tbsp oil, 1/4 tsp salt, shallot, minced garlic, and vinegar in the sauce pan and bring to a sizzle. While sizzling, remove from heat and add the buttermilk whisking together until blended.
Add the flaked salmon to the pan and stir to coat the salmon.
Put arugula on a plate and top with potatoes and then the salmon.
Serving Size: 1 serving
Number of Servings: 1
Recipe submitted by SparkPeople user REDNECKWMN79.
Nutritional Info Amount Per Serving
- Calories: 461.5
- Total Fat: 17.0 g
- Cholesterol: 50.0 mg
- Sodium: 1,330.6 mg
- Total Carbs: 40.6 g
- Dietary Fiber: 6.2 g
- Protein: 39.6 g
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