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

2 5

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.

5 5

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.

5 5

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!