Warm Salmon Salad With Crispy Potatoes

This salad is remarkable. The potatoes fry up crispy on the outside and tender on the inside of the thin slices and provide a hearty balance to the slightly tangy dressed salmon and the spicy arugula greens. From an ArcaMax.com email. (I have prepared this using leftover broiled salmon instead of the canned.)

• Ready In: 20 mins
• Serves: 4

Ingredients

• 2  tablespoons extra virgin olive oil, divided
• 2  small new potatoes, cut into 1/8-inch slices
• 1⁄2 teaspoon salt, divided
• 1  medium shallot, thinly sliced
• 2  teaspoons rice vinegar
• 1⁄4 cup buttermilk
• 2 (7 ounce) cans  boneless skinless salmon, drained
• 4  cups arugula

Directions

1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
2. Add potatoes and cook, turning once, until brown and crispy, 5 to 6 minutes per side.
3. Transfer to a plate and season with ¼ teaspoon salt; cover with foil to keep warm.
4. Combine the remaining 1 tablespoon oil, ¼ teaspoon salt, shallot and vinegar in a small saucepan.
5. Bring to a boil over medium heat.
6. Remove from the heat and whisk in buttermilk.
7. Place salmon in a medium bowl and toss with the warm dressing.
8. Divide arugula among 4 plates and top with the potatoes and salmon.