Portuguese Sardine And Potato Salad With Arugula Recipe

Name: Portuguese Sardine And Potato Salad With Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds fingerling potatoes, halved lengthwise; 5 tablespoons extra-virgin olive oil, divided; 1 teaspoon kosher salt, divided; Cooking spray; 3 tablespoons fresh lemon juice; 2 tablespoons minced shallots; 1/4 teaspoon smoked paprika; 1 large garlic clove, minced; 8 fresh whole sardines (about 1 pound); 5 ounces baby arugula; 8 lemon wedges; Freshly ground black pepper

Servings: persons

1 1/2 pounds fingerling potatoes, halved lengthwise
5 tablespoons extra-virgin olive oil, divided
1 teaspoon kosher salt, divided
Cooking spray
3 tablespoons fresh lemon juice
2 tablespoons minced shallots
1/4 teaspoon smoked paprika
1 large garlic clove, minced
8 fresh whole sardines (about 1 pound)
5 ounces baby arugula
8 lemon wedges
Freshly ground black pepper

1
Preheat oven to 400u00b0.
2
Combine potatoes, 1 tablespoon oil, and 3/8 teaspoon salt on a baking sheet coated with cooking spray; toss well to coat. Bake at 400u00b0 for 15 minutes. Stir potatoes; bake an additional 10 minutes or until golden brown and tender. Combine 2 tablespoons oil, juice, shallots, paprika, garlic, and 1/4 teaspoon salt in a large bowl, stirring with a whisk. Add hot potatoes to bowl; toss to coat.
3
Heat a large nonstick skillet over medium-high heat. Pat sardines dry with paper towels; sprinkle with remaining 3/8 teaspoon salt. Add remaining 2 tablespoons oil to pan; swirl to coat. Add sardines to pan; cook 3 minutes on each side or until crisp and done.
4
Arrange about 1 1/2 cups arugula on each of 4 plates. Remove potatoes from dressing with a slotted spoon; arrange about 3/4 cup potatoes on each serving. Drizzle remaining dressing over salads; top each with 2 sardines. Serve with lemon wedges; sprinkle with pepper.

396

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 pounds fingerling potatoes, halved lengthwise, 5 tablespoons extra-virgin olive oil, divided, 1 teaspoon kosher salt, divided, Cooking spray, and more.

Yes, Portuguese Sardine And Potato Salad With Arugula falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Portuguese Sardine And Potato Salad With Arugula

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