in Recipes

Potatoes with salmon and arugula

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Ingredients for 2 servings:

  • 300 g potato(s), waxy
  • 250 g salmon fillet(s)
  • 25 g arugula
  • some olives
  • 50 ml low-fat curd cheese
  • 2 tbsp lemon juice
  • olive oil
  • Sumac
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Slice the potatoes and fry in olive oil. Meanwhile, dice the salmon and finely chop the olives. Add both to the pan for the last 5-6 minutes. Frozen salmon also works, but it will take a few minutes longer. Season with salt and pepper. Finally, toss everything with the arugula; do not fry it. Serve with a few dollops of low-fat quark. Sprinkle with sumac and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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