Warm Grilled Salmon, Mushroom & Leek Salad

Total Time
Prep 10 mins
Cook 20 mins

This is good for lunch or a light dinner! Its from Fraser Prince, the chef at Arlequin Restaurant & Fine Foods Catering in Toronto.

Ingredients Nutrition


  1. Cook potatoes in a large pot of boiling salted water until tender, about 12 minutes.
  2. Drain, let cool, cut into quarters& set aside.
  3. Mix 1 tbsp of the oil with salt& pepper in a small bowl and brush over salmon.
  4. Place, skin side down, on a greased grill over medium heat.
  5. Close the lid& grill, turning once, until the fish flakes easily when tested, about 8 minutes.
  6. Combine dressing ingredients in a small bowl& set aside.
  7. Heat last tbsp of oil in a large non-stick skillet over medium-high heat; stir-fry shallots, garlic, mushrooms& leeks until mushrooms are golden& leeks have softened, about 5 minutes.
  8. Add tomatoes& potatoes& heat through, about 2 minutes.
  9. Add 1/4 cup of the dressing, stirring to combine for about 3 minutes.
  10. Place mushroom mixture on a plate, top with salmon& drizzle remaining dressing.
Most Helpful

I'm not sure if I did something wrong, but it just seemed like there was an obscene amount of oil in this recipe (1/2 cup!) I only ended up using about 1/8 cup, but it was still a very, very oily dish. I liked the method of cooking the salmon though. Might cook again, but will use more flavour for the veg, rather than just lots of oil.

jeninbrighton May 02, 2007

Fabulous salad, CL. Made exact to ingredients, except halved for just the two of us. Salmon is my favorite and this is a great way to serve it. Will definitely go into my keeper file. Thanks for sharing.

Marie September 13, 2004

This was fairly easy to prepare, but I did make two small changes—I oven-grilled my salmon, since I like it just as well this way, and instead of brushing on the oil mix, I marinated the salmon for a while in the sauce before cooking. The bed of veggies and dressing were TERRIFIC – just throw in some brown rice an you’d have a wonderful sidedish! This will be a regular meal entry. Thanks for the simple, yet elegant recipe!

OhMyStars! August 14, 2004