Salmon and Potato Salad with Caper Dijon Vinaigrette
I like to play my own version of Iron Chef, Top Chef, and Chopped all rolled into one when I’m at the Kenmore studios working in my kitchens. On days we are not shooting recipe videos, I usually come up with some nifty new recipes to make the staff for lunch. I think this one was a winner!
preparation
preparation time
30 mins
cook time
6
servings
2
calories
565
ingredients
1 tablespoons dijon mustard
1 tablespoons capers chopped
1 lemon zested and juiced
0.25 teaspoons salt
0.25 teaspoons black pepper
1 tablespoons balsamic vinegar
0.25 cup extra virgin olive oil
2 4 oz salmon fillet pieces
4 cup arugula leaves
2 small plum tomato quartered
4 baby red potatoes boiled and quartered
0.25 avocado sliced
0.25 cup frozen peas
directions
To make the vinaigrette..
Combine the first six ingredients in a bowl and whisk to combine. Slowly drizzle in the olive oil. Set dressing aside until ready to use.
To cook the salmon...
Heat a small saute pan to high heat. Add in 1 tsp. olive oil and season the salmon on both sides. Sear both sides for 3 minutes each. Remove and drain on a paper towel.
For the salad...
In a large bowl, place the arugula, tomatoes, potatoes, peas, and avocado. Lay the salmon pieces on top. Drizzle with dijon caper vinaigrette.
Kari Karch
Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.
