Salmon, Potato, and Arugula Salad With Dill Dressing

salmon-potato-arugula-dill
Photo by Christopher Testani
Salmon, Potato, and Arugula Salad With Dill Dressing 4.0 20 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 510 calories
    • Fat 28 g (4 g saturated fat)
    • Cholesterol 95 mg
    • Sodium 930 mg
    • Protein 39 g
    • Carbohydrate 25 g
    • Sugar 4 g
    • Fiber 4 g
    • Iron 4 mg
    • Calcium 193 mg

Steam the potatoes in 1/2 inch of water until tender, 16 to 18 minutes; drain.

Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium high heat. Season the salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until opaque throughout, 3 to 4 minutes per side. Break into large chunks.

Using the flat side of a chef's knife, mash the anchovies and garlic into a paste on a cutting board. Combine with the lemon juice and the remaining 4 tablespoons of oil in a small bowl. Season with 1/4 teaspoon each salt and pepper. Stir in the dill.

Ingredients

  1. Check 1 pound new potatoes (about 12)
  2. Check 5 tablespoons olive oil
  3. Check 4 6-ounce pieces boneless, skinless salmon
  4. Check Kosher salt and black pepper
  5. Check 4 anchovies
  6. Check 1 small clove garlic
  7. Check 3 tablespoons fresh lemon juice
  8. Check 1/3 cup chopped fresh dill
  9. Check 1 bunch arugula

Directions

  1. Steam the potatoes in 1/2 inch of water until tender, 16 to 18 minutes; drain.
  2. Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium high heat. Season the salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until opaque throughout, 3 to 4 minutes per side. Break into large chunks.
  3. Using the flat side of a chef's knife, mash the anchovies and garlic into a paste on a cutting board. Combine with the lemon juice and the remaining 4 tablespoons of oil in a small bowl. Season with 1/4 teaspoon each salt and pepper. Stir in the dill.
  4. Toss the arugula and potatoes with half the dressing. Divide the salad among 4 plates and top with the salmon. Drizzle with the remaining dressing.