Warm Grilled Salmon, Mushroom & Leek Salad

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

• Ready In: 30 mins
• Serves: 4

Ingredients

• 8  new potatoes, scrubbed (about 1 lb)
• 2  tablespoons extra virgin olive oil
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 4  salmon fillets (about 1 1/2 lbs total)
• 1  shallots or 1  red onion, chopped
• 1  garlic clove, minced
• 2  cups mushrooms, thinly sliced
• 2  cups leeks, white portion, thinly sliced
• 16  grape tomatoes or 16  cherry tomatoes, halved

• DRESSING

• 1⁄2 cup extra virgin olive oil (NO substitutions)
• 3  tablespoons white wine vinegar
• 2  teaspoons  chopped fresh thyme
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper

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.