Warm Salmon Salad with Crispy Potatoes

Preparation

1. Heat 1 tablespoon of 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.
2. 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.
3. Divide arugula among 4 plates and top with the potatoes and salmon.

Tips

Per serving:260 calories; 10 g fat (1 g saturated fat, 5 g mono unsaturated fat); 61 mg cholesterol; 15 g carbohydrates; 24 g protein; 2 g fiber; 652 mg sodium; 522 mg potassium

Nutrition Bonus:Vitamin C (32% daily value), Vitamin A (9% dv).

Exchanges: 1 starch, 1 vegetable, 3 lean meat

Contributed by: EatingWell.com

In a kind of updated homage to Swiss rösti, this light salad combines things we love: a bed of crispy potatoes, some delicious fish, flavorful greens and a perk-you-up dressing.