Salmon, Potato, and Arugula Salad with Dill Dressing
Cook time: 20 minutes
Total time: 30 minutes
Yield: 4 servings
- 1 pound new potatoes (about 12)
- 5 tablespoons olive oil
- 4 6-ounce pieces boneless, skinless salmon
- 1 anchovies
- 1 small clove garlic
- 3 tablespoons fresh lemon juice
- ⅓ cup chopped fresh dill
- 1 bunch arugula
Steam the potatoes in ½ 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 ½ teaspoon salt and ¼ 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 ¼ teaspoon each salt and pepper. Stir in the dill.
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.
Source: Real Simple Magazine, July 2015 issue.