Portuguese Sardine and Potato Salad with Arugula

Portuguese Sardine and Potato Salad with Arugula Recipe
Photo: Marcus Nilsson; Styling: Angharad Bailey
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.

Yield:

Serves 4

Recipe from

Cooking Light

Recipe Time

Hands-on: 35 Minutes
Total: 35 Minutes

Nutritional 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

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

Preparation

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.

Note:

Jeanne Kelley,

September 2012
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