Seared Salmon Salad with Curry
Page last modified on: October 3, 2011
This sweet and spicy salad makes a satisfying lunch and offers plenty of protein, carbohydrates, and nutritious vegetables.
Ingredients
| 12 small new or fingerling potatoes, halved | 2teaspoons salt, divided |
| 2tablespoons extra virgin olive oil, divided | 1teaspoon curry powder |
| Salt and pepper to taste | 1/2teaspoon cayenne |
| 2pounds boneless, skinless salmon filet* | 1/2teaspoon sugar |
| 2 large shallots, diced finely | 2cups plain organic Greek yogurt |
| 2teaspoons cider vinegar | 6cups arugula |
Directions
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.
This delicious recipe has been brought to you by Stonyfield Organic Yogurt. Get more Stonyfield recipes.
