Portuguese Sardine And Potato Salad With Arugula

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Portuguese Sardine And Potato Salad With Arugula

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions