Salmon Potato Arugula Salad with Dill Dressing
recipe slightly adapted from Real Simple
- 1 pound fingerling potatoes (about 12)
- 5 tablespoons olive oil
- 2 4-ounce pieces boneless, skinless salmon
- Kosher salt and black pepper
- 4 anchovies
- 1 small clove garlic
- 3 tablespoons fresh lemon juice
- 1/3 cup chopped fresh dill
- 4-5 cups arugula
Boil potatoes in large saucepan for 12-15 minutes, or until tender. Drain, let cool.
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, set aside.
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.
Toss the arugula and potatoes with half the dressing. Divide the salad among 2-3 plates and top with the salmon. Drizzle with the remaining dressing.