Seared Salmon Salad with Curry

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Gary and I sometimes go out to a favorite Indian restaurant for curry, but I also like to use curry in my own cooking. This sweet and spicy salad makes a satisfying lunch, and offers plenty of protein, carbohydrates and nutritious vegetables. -Meg

580
Calories
15g
Fat
44g
Protein
6
Servings

Ingredients

12 small new or fingerling potatoes (halved)
2 T of extra virgin olive oil (divided)
Salt and pepper to taste
2 lb boneless skinless salmon filet
2 large shallots (diced finely)
2 t cider vinegar
2 t salt (divided)
1 t curry powder
1/2 t cayenne
1/2 t sugar
2 c Stonyfield Organic Plain Greek Nonfat Yogurt
6 c arugula
Nutrition Information: 
Serving Size: 
505
Calories: 
580
Calories from Fat: 
140
Total Fat: 
15g
Total Fat Percent: 
23%
Saturated Fat: 
2g
Saturated Fat Percent: 
10%
Cholesterol: 
85mg
Cholesterol Percent: 
28%
Sodium: 
910mg
Sodium Percent: 
38%
Total Carbohydrate: 
64g
Total Carbohydrate Percent: 
21%
Dietary Fiber: 
6g
Dietary Fiber Percent: 
24%
Sugars: 
8g
Protein: 
44g
Vitamin A: 
15%
Vitamin C: 
60%
Calcium: 
20%
Iron: 
20%

Preparation:

Step 1

Preheat oven to 350°. Toss potatoes in 1 tablespoon of olive oil, 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.

Step 2

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-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.

Ingredients

12 small new or fingerling potatoes (halved)
2 T of extra virgin olive oil (divided)
Salt and pepper to taste
2 lb boneless skinless salmon filet
2 large shallots (diced finely)
2 t cider vinegar
2 t salt (divided)
1 t curry powder
1/2 t cayenne
1/2 t sugar
2 c Stonyfield Organic Plain Greek Nonfat Yogurt
6 c arugula
Nutrition Information: 
Serving Size: 
505
Calories: 
580
Calories from Fat: 
140
Total Fat: 
15g
Total Fat Percent: 
23%
Saturated Fat: 
2g
Saturated Fat Percent: 
10%
Cholesterol: 
85mg
Cholesterol Percent: 
28%
Sodium: 
910mg
Sodium Percent: 
38%
Total Carbohydrate: 
64g
Total Carbohydrate Percent: 
21%
Dietary Fiber: 
6g
Dietary Fiber Percent: 
24%
Sugars: 
8g
Protein: 
44g
Vitamin A: 
15%
Vitamin C: 
60%
Calcium: 
20%
Iron: 
20%

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