Directions:
- 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 1/4 teaspoon salt; cover with foil to keep warm.
- Combine the remaining 1 tablespoon oil, 1/4 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 175.29 Kcal (734 kJ) | ||
| Calories from fat | 78.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.77g | 13% | |
|---|---|---|---|
| Cholesterol | 13.45mg | 4% | |
| Sodium | 405.42mg | 17% | |
| Potassium | 452.71mg | 10% | |
| Total Carbs | 19.27g | 6% | |
| Sugars | 5.97g | 24% | |
| Dietary Fiber | 3.18g | 13% | |
| Protein | 6.44g | 13% | |
| Vitamin C | 6.5mg | 11% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 1.3mg | 7% | |
| Calcium | 119.6mg | 12% | |
| Amount Per 100 g | |||
| Calories | 114.87 Kcal (481 kJ) | ||
| Calories from fat | 51.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.75g | 13% | |
|---|---|---|---|
| Cholesterol | 8.81mg | 4% | |
| Sodium | 265.67mg | 17% | |
| Potassium | 296.66mg | 10% | |
| Total Carbs | 12.62g | 6% | |
| Sugars | 3.91g | 24% | |
| Dietary Fiber | 2.08g | 13% | |
| Protein | 4.22g | 13% | |
| Vitamin C | 4.3mg | 11% | |
| Vitamin A | 0.4mg | 22% | |
| Iron | 0.8mg | 7% | |
| Calcium | 78.4mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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