Recipe & Video: Salmon and Shrimp Potato Salad

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A light salad packed with protein is a perfect lunch or modern take on a picnic side dish. Like all great salads, this recipe is a satisfying mix of flavors (both mild and bold) and textures (the softness of the cooked potatoes, the crunch of the celery and the pleasant chewiness of the shrimp). We've combined tender baby red skin potatoes with flaky salmon, cooked shrimp, tangy dressing, crunchy celery, spicy radish, fresh cilantro and green onions. It's both comforting and a fresh new take on how to eat some of these familiar healthy ingredients. 

Using salmon in this salad means you're loading up on healthy omega-3 fatty acids, which supports brain and heart health. Shrimp is another source of lean protein, plus vitamins and minerals like vitamin B12, selenium and zinc. Potatoes are a complex carbohydrates, low in fat and calories, and high in nutrients like potassium, fiber and vitamin C. 

Salmon and Shrimp Potato Salad

(Download a printable pdf of this recipe)

Yield: 6 servings

Ingredients

8 ounces cooked peeled salad shrimp
12 ounces salmon filet(s)
Juice of 1 lemon, divided
1 ½ pounds baby red potatoes, scrubbed
3 Tablespoons olive oil
3 Tablespoons Dijon-style mustard
1 teaspoon freshly ground black pepper
2 teaspoons sugar
1/3 cup white wine vinegar
1/2 cup fat-free mayonnaise
6 medium green onions, thinly sliced
3 stalks of celery, finely chopped
6 small radishes, thinly sliced
3 Tablespoons fresh cilantro, finely chopped and divided

Directions

Preheat oven to 375º F. Line a sheet pan with aluminum foil. Place the salmon filet(s) on the sheet pan, skin side down, and drizzle half of the lemon juice over the salmon. Put another sheet of foil on top of the filets, and fold to seal around the edges. Bake for 15 minutes. Remove the filet(s) from the foil packet and remove skin(s). Set aside to cool.

Place potatoes in a 4-quart pot and cover with water. Bring to a boil. Boil for 20 minutes, or until tender. Drain potatoes and cut into quarters. Mix olive oil, mustard, black pepper, sugar and vinegar together in a large bowl. Add in the quartered potatoes while still warm.

In a medium bowl, toss together mayonnaise, green onions, celery, radishes, 2 Tablespoons cilantro and remaining lemon juice. Add mayonnaise mixture to potatoes and stir to coat.

Gently flake salmon into large pieces and stir into potato mixture along with shrimp.

Before serving, sprinkle with remaining cilantro.

Nutrition Information Per Serving: 296 Calories; 9.5 grams Fat;1.5 grams Saturated Fat; 97 mg Cholesterol; 466 mg Sodium; 29 grams Carbohydrates; 2.5 grams Fiber; 24 grams Protein


Looking for more info and want to make an appointment with a registered dietitian? Call 1-855-434-5483 or visit Nutrition Services on henryford.com.

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Categories: EatWell