I am preparing a simple broiled salmon fillet for dinner (with a garlic cream sauce to serve on the side) just so that I can use the leftovers to make this Warm Salmon Salad with Crispy Potatoes again for lunch tomorrow. I think it is that good. Sometimes, one plate does lead to another.
2 small “new” potatoes, cut into 1/8-inch slices
½ teaspoon salt, divided
1 medium shallot, thinly sliced
2 teaspoons rice vinegar
¼ cup buttermilk
2 (7 ounce) cans boneless, skinless salmon, drained
4 cups arugula
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. (Serves 4.)