Warm Salmon Salad With Crispy Potatoes

1. 1

   Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.

2. 2

   Add potatoes and cook, turning once, until brown and crispy, 5 to 6 minutes per side.

3. 3

   Transfer to a plate and season with 1/4 teaspoon salt; cover with foil to keep warm.

4. 4

   Combine the remaining 1 tablespoon oil, 1/4 teaspoon salt, shallot and vinegar in a small saucepan.

5. 5

   Bring to a boil over medium heat.

6. 6

   Remove from the heat and whisk in buttermilk.

7. 7

   Place salmon in a medium bowl and toss with the warm dressing.

8. 8

   Divide arugula among 4 plates and top with the potatoes and salmon.

* Per serving · 4 servings · Values may vary.

No additional tips available.