Arugula, Salmon, and Nugget Salad with Yogurt-Sumac Dressing - alive magazine
This light yet hearty brunch salad filled with greens, potatoes, and spring salmon is bound together by a creamy, bright dressing.
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Cooking tools:
- Steamer basket
- Pot
- Colander
- Chef's knife
- Cutting board
- Oven
- Parchment paper
- Baking sheet
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Serving platter
Ingredients
- 1 lb (450 g) baby new potatoes
- 2 - 5 oz (140 g) spring salmon fillets
- 1/2 tsp (2 mL) salt, divided
- 5 oz (140 g) package baby arugula
- 1/2 cup (125 mL) plain yogurt
- 3 Tbsp (45 mL) extra-virgin olive oil
- 2 Tbsp (30 mL) lemon juice
- 1 Tbsp (15 mL) sumac, plus more for serving
- 2 tsp (10 mL) Dijon mustard
- 1/2 garlic clove, minced
- 4 large leafy lettuce leaves
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