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.