Relish, potatoes give salmon a flavorful crunch

It's always nice to be told to eat something fatty.

Salmon is an excellent source of healthy omega-3 fatty acids and a flavorful alternative to boneless, skinless chicken breasts.

Fat simply makes things taste better. And that's why salmon, which is high in good-for-you omega-3 fatty acids, is such a great choice on a healthy diet.

The warm relish in this recipe, made with peppery arugula, roasted tomatoes and peppers, creates an excellent balance to the assertive flavor of the salmon. A crust of thinly sliced potatoes gives the salmon a crunchy exterior.

POTATO-CRUSTED SALMON WITH TOMATO AND ARUGULA RELISH

Servings: 4

INGREDIENTS

4 teaspoons extra-virgin olive oil (divided use)

4 medium tomatoes, cut into 1-inch-thick slices

Salt and ground black pepper

2 medium Yukon Gold potatoes

1 salmon fillet, about 11⁄4 lbs., skin removed, cut into 4 portions

1 (7-ounce) jar roasted red peppers, drained and cut into thin slices

2 cups baby arugula, rinsed and dried

2 tablespoons capers, rinsed-

1 tablespoon balsamic vinegar

1 teaspoon cornstarch

Heat the oven to 400 F. Line 2 baking sheets with foil, then brush 1 teaspoon of the oil over each.

Arrange the tomato slices in a single layer over one baking sheet. Season with 1⁄4 teaspoon each of the salt and pepper. Roast the tomatoes for 20 to 25 minutes, or until softened. Let cool for 5 minutes, then cut into 1-inch chunks. Set aside.

Using the slicing side of a box grater or mandoline, thinly slice the potatoes. Arrange the slices in a single layer on the second baking sheet. Add them to the oven and roast until golden brown and crispy, about 15 minutes. Set aside.

While the potatoes and tomatoes roast, remove any bones from the salmon. Season both sides with 1⁄4 teaspoon each of salt and pepper.

In a large, oven-safe skillet over medium-high, heat the remaining 2 teaspoons of oil. When the oil is very hot, slide the salmon fillets into the pan and cook until golden on the underside, about 5 minutes. Carefully turn over the salmon and cook until golden on the second side, about another 4 minutes.

Place the skillet in the oven. Bake for about 5 minutes, or until the salmon is just opaque at the center. Transfer the fish to serving plates and cover.

Return the skillet to medium heat on the stovetop. Add the peppers, arugula and capers. Stir until the greens are wilted, 1 to 2 minutes.

In a small bowl, stir together the vinegar and cornstarch, then add the mixture to the skillet. Add the tomatoes and stir until the relish is heated through and slightly thickened, 1 to 2 minutes.

Top the salmon with potato slices and relish.

Per serving: Calories 300 Fat 9 g (1 g sat) Cholesterol 74 mg Sodium 686 mg Fiber 4 g Carbohydrates 24 g Protein 33 g.