Seared Salmon Salad With Curry-Yogurt Dressing

Courtesy of Stonyfield/Oikos Organic Greek Yogurt

This sweet and spicy salad makes a satisfying lunch or light supper.

  • 12 small new or fingerling potatoes, halved
  • 2 tablespoons extra-virgin olive oil, divided
  • Salt and freshly ground pepper to taste
  • 2 large shallots, diced
  • 2 teaspoons cider vinegar
  • ½ teaspoon salt
  • 1 teaspoon curry powder
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon sugar
  • 2 cups plain Greek yogurt
  • 2 pounds boneless skinless salmon filet
  • 6 cups arugula
  1. Preheat the oven to 350°F. Toss the potatoes in 1 tablespoon of olive oil, salt and pepper. Place on a baking sheet and bake for 20 minutes, or until tender.
  2. While the potatoes cook, in a small bowl make the dressing: Combine the shallots, cider vinegar, salt, curry, cayenne, sugar and yogurt. Set aside.
  3. Cut the salmon into 6 even-sized pieces and rub with the remaining olive oil. Spray a non-stick skillet with cooking spray and heat to medium-high. Sear the salmon on each side for 2 minutes.
  4. Transfer to the baking sheet with the cooked potatoes and bake the two together for 5 minutes for medium or medium-rare. If you prefer well done, cook for 8 minutes.
  5. Divide the arugula evenly between 6 plates. Place a piece of salmon and two potatoes over each portion of arugula and drizzle generously with the yogurt curry mixture.
Nutritional Analysis: 
Cal: 580, Fat: 15g, Sodium: 710mg, Carb: 64g, Protein 44g
6 servings

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