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Seared Salmon Salad with Curry

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Seared Salmon Salad with Curry

This sweet and spicy salad makes a satisfying lunch and offers plenty of protein, carbohydrates, and nutritious vegetables.


12 small new or fingerling potatoes, halved 2 teaspoons salt, divided
2 tablespoons extra virgin olive oil, divided 1 teaspoon curry powder
Salt and pepper to taste 1/2 teaspoon cayenne
2 pounds boneless, skinless salmon filet* 1/2 teaspoon sugar
2 large shallots, diced finely 2 cups plain organic Greek yogurt
2 teaspoons cider vinegar 6 cups arugula


Preheat oven to 350°F. Toss potatoes in 1 tablespoon of olive oil, some salt, and pepper. Place in a roasting dish and cook for 20 minutes until tender. Cut salmon filet into 6 even-sized pieces and rub with remaining olive oil, salt, and pepper.

Spray non-stick skillet with cooking spray and heat to medium-high. Sear salmon on each side for 2 minutes. Transfer to baking sheet. Bake in the oven with potatoes for 5 minutes or to desired doneness (medium to medium rare is best). If you prefer well done, cook for 8 minutes.

In a small bowl, combine shallots, cider vinegar, salt, curry, cayenne, sugar, and yogurt.

Divide arugula evenly between 6 plates. Place a piece of salmon and two potatoes over arugula and drizzle generously with yogurt curry mixture. Makes 6 servings.

* Read Fish: Landing the Healthiest Choices to learn about what fish is safe to eat and to look up your safest options for buying salmon filets.

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