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Portuguese Sardine and Potato Salad with Arugula

Photo: Marcus Nilsson; Styling: Angharad Bailey
Hands-on time 35 mins
Total time 35 mins
Yield Serves 4
Fresh sardines are simply sublime here, and relatively inexpensive (we found them for $12 per pound). If they are too hard to come by, substitute 2 (4.25-ounce) cans of oil-packed sardine fillets.

Ingredients

  • 1 1/2 pounds fingerling potatoes, halved lengthwise
  • 5 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon kosher salt, divided
  • Cooking spray
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons minced shallots
  • 1/4 teaspoon smoked paprika
  • 1 large garlic clove, minced
  • 8 fresh whole sardines (about 1 pound)
  • 5 ounces baby arugula
  • 8 lemon wedges
  • Freshly ground black pepper

Nutrition Information

  • calories 347
  • fat 19.1 g
  • satfat 2.7 g
  • monofat 14 g
  • polyfat 2.3 g
  • protein 9.1 g
  • carbohydrate 33.3 g
  • fiber 2.6 g
  • cholesterol 23 mg
  • iron 2 mg
  • sodium 581 mg
  • calcium 52 mg

How to Make It

  1. Preheat oven to 400°.

  2. Combine potatoes, 1 tablespoon oil, and 3/8 teaspoon salt on a baking sheet coated with cooking spray; toss well to coat. Bake at 400° for 15 minutes. Stir potatoes; bake an additional 10 minutes or until golden brown and tender. Combine 2 tablespoons oil, juice, shallots, paprika, garlic, and 1/4 teaspoon salt in a large bowl, stirring with a whisk. Add hot potatoes to bowl; toss to coat.

  3. Heat a large nonstick skillet over medium-high heat. Pat sardines dry with paper towels; sprinkle with remaining 3/8 teaspoon salt. Add remaining 2 tablespoons oil to pan; swirl to coat. Add sardines to pan; cook 3 minutes on each side or until crisp and done.

  4. Arrange about 1 1/2 cups arugula on each of 4 plates. Remove potatoes from dressing with a slotted spoon; arrange about 3/4 cup potatoes on each serving. Drizzle remaining dressing over salads; top each with 2 sardines. Serve with lemon wedges; sprinkle with pepper.