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Prep time
30 minutes
6 servings

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

½ teaspoon cayenne

½ 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.

Courtesy of Stonyfield/Oikos Organic Greek Yogurt

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