Warm Grilled Salmon, Mushroom & Leek Salad

READY IN: 30mins
Recipe by CountryLady

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

Top Review by jeninbrighton

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.

Ingredients Nutrition

Directions

  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.

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