Warm Grilled Salmon, Mushroom & Leek Salad |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is good for lunch or a light dinner! Its from Fraser Prince, the chef at Arlequin Restaurant & Fine Foods Catering in Toronto. 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 |
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.
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