Warm Salmon Salad with Crispy Potatoes

• 2 tablespoons olive oil, extra-virgin divided
• 2 small potatoes yellow-fleshed, scrubbed and cut into 1/8-inch slices
• 1/2 teaspoon salt divided
• 1 medium shallots thinly sliced
• 2 teaspoons rice vinegar
• 1/4 cup buttermilk
• 14 ounces salmon, canned boneless, skinless, drained
• 4 cups arugula (roquette)

1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
2. Add potatoes and cook, turning once, until brown and crispy, 5 to 6 minutes per side.
3. Transfer to a plate and season with 1/4 teaspoon salt; cover with foil to keep warm.
4. Combine the remaining 1 tablespoon oil, 1/4 teaspoon salt, shallot and vinegar in a small saucepan.
5. Bring to a boil over medium heat.
6. Remove from the heat and whisk in buttermilk.
7. Place salmon in a medium bowl and toss with the warm dressing.
8. Divide arugula among 4 plates and top with the potatoes and salmon.

olive oil, potatoes, salt, shallots, rice vinegar, buttermilk, salmon, arugula

Taken from recipeland.com/recipe/v/warm-salmon-salad-crispy-potato-48847 (may not work)