Arugula Salad with Baked Salmon and Young Potatoes
Salads • Italian
Description
Arugula Salad with Baked Salmon and Young Potatoes
Ingredients
- New Potatoes 20 oz
- Olive Oil 3 tablespoons
- Coarse Salt to taste
- Ground Black Pepper to taste
- Smoked haddock fillet 20 oz
- Champagne Vinegar 3 tablespoons
- Dijon Mustard 2 teaspoons
- Chopped Green Onions ¼ cup
- Arugula 10 oz
Step-by-Step Guide
Step 1
Preheat the oven to 445°F.
Step 2
In a bowl, mix quartered unpeeled potatoes, 1 tablespoon of olive oil, salt, and pepper. Toss well, spread on a baking sheet, and roast for 10 minutes.
Step 3
Stir the potatoes, make space in the center, and place the fish. Season with salt and pepper, and return to the oven for 10–15 minutes until the potatoes and fish are cooked through.
Step 4
Transfer the fish to a plate and flake it into small pieces with a fork.
Step 5
Meanwhile, in a bowl, combine the vinegar, mustard, finely chopped green onions, and the remaining 2 tablespoons of olive oil. Season with salt and pepper.
Step 6
Add the potatoes and arugula to the dressing bowl. Toss and transfer to a serving dish. Top with the fish.
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