Warm Salmon Salad With Crispy Potatoes

"This salad is remarkable. The potatoes fry up crispy on the outside and tender on the inside of the thin slices and provide a hearty balance to the slightly tangy dressed salmon and the spicy arugula greens. From an ArcaMax.com email. (I have prepared this using leftover broiled salmon instead of the canned.)"
 
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photo by Ms B. photo by Ms B.
photo by Ms B.
Ready In:
20mins
Ingredients:
8
Serves:
4
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ingredients

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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 ¼ teaspoon salt; cover with foil to keep warm.
  • Combine the remaining 1 tablespoon oil, ¼ 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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