Shrimp and salmon potato salad
For the potato salad:
8 ounces salad shrimp, cooked and peeled
12 ounces salmon fillets
Juice of 1 lemon, divided
1 1⁄2 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
To make the potato salad: Preheat oven to 375 degrees. Line a sheet pan with aluminum foil. Place the salmon fillets 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 fillets and fold to seal around the edges. Bake for 15 minutes. Remove the salmon from the foil packet and remove the skins. 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, mix 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.
– Henry Ford LiveWell
296 calories (28% from fat), 9.5 grams fat (1.5 grams sat. fat), 29 grams carbohydrates, 24 grams protein, 466 mg sodium, 97 mg cholesterol, 52 mg calcium, 2.5 grams fiber. Food exchanges: 2 carbohydrate, 3 protein.