Seared Salmon Salad with Curry
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
|12||small new or fingerling potatoes (halved)|
|2||tbsp||of extra virgin olive oil (divided)|
|Salt and pepper to taste|
|2||lb||boneless skinless salmon filet|
|2||large shallots (diced finely)|
|2||c||Stonyfield Organic Low Fat Plain Greek Yogurt|
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.
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.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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