Salmon & Potato Salad
Nutritional Info
- Servings Per Recipe: 1
- 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
View full nutritional breakdown of Salmon & Potato Salad calories by ingredient
Introduction
Delicious and full of flavor!! Delicious and full of flavor!!Number of Servings: 1
Ingredients
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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 Vinegar
1/8 cup Buttermilk
5 oz Pink Salmon, Chicken of the Sea, skinless/boneless, chunk style in water
2 cup Baby Arugula Salad
Directions
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.