Fish

Salmon and Potato Salad takes 10 minutes to prepare.

Salmon and Potato Salad takes 15 minutes to cook.

Salmon and Potato Salad makes 1 servings.

The ingredients for Salmon and Potato Salad are:

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

Here is how you make Salmon and Potato 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 servingNumber of Servings: 1Recipe submitted by SparkPeople user REDNECKWMN79.

The nutritional information for Salmon and Potato Salad is:

• 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