This light yet hearty brunch salad filled with greens, potatoes, and spring salmon is bound together by a creamy, bright dressing.
Find sumac in the spice aisle or international aisle of your grocery store, at bulk food stores, at specialty food shops, and online. It has a sour zing that makes this dish pop.
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
Preheat oven to 425 F (220 C).
In steamer basket or in boiling water, steam or boil potatoes until tender when pierced with a knife but not falling apart, about 10 to 15 minutes. Drain and set aside to cool.
To large parchment-lined baking sheet, add salmon and season with 1/4 tsp (1 mL) salt. Roast for 8 to 12 minutes, until fish is still juicy but flakes easily. Remove any skin, and flake fish into large pieces.
Transfer potatoes to large mixing bowl, along with arugula.
To make dressing, in small bowl, whisk to combine yogurt, olive oil, lemon juice, sumac, Dijon, and garlic. Add enough dressing to potato and arugula mixture, and toss to combine. Save additional dressing for serving at the table.
Line 4 serving plates with lettuce leaves. Gently top with potato salad and add flakes of salmon when serving. Sprinkle with additional sumac and serve with any leftover dressing, if there is any.