Ingredients
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1 pound new Potatoes
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4 (6-ounce) pieces boneless, skinless Salmon
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Kosher Salt
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Black Pepper
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5 tablespoons Olive Oil
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4 Anchovy
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1 small clove Garlic
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3 tablespoons fresh Lemon Juice
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⅓ cup chopped fresh Dill
-
1 bunch Arugula
Directions
Steps
|
1
Done
|
Steam the potatoes until tender, 16 to 18 minutes; drain. |
|
2
Done
|
Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper. Cook in 1 tablespoon of the oil in a large nonstick skillet over medium-high heat until opaque throughout, 3 to 4 minutes per side. Break into large chunks. |
|
3
Done
|
Mash the anchovies and garlic into a paste. Combine with the lemon juice and the remaining 4 tablespoons of oil; season with ¼ teaspoon each salt and pepper. Stir in the dill. |
|
4
Done
|
Toss the arugula and potatoes with half the dressing. Divide the salad among 4 plates and top with the salmon. Drizzle with the remaining dressing. |
