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:
- 30mins
- Ingredients:
- 15
- 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
- Cook potatoes in a large pot of boiling salted water until tender, about 12 minutes.
- Drain, let cool, cut into quarters& set aside.
- Mix 1 tbsp of the oil with salt& pepper in a small bowl and brush over salmon.
- Place, skin side down, on a greased grill over medium heat.
- Close the lid& grill, turning once, until the fish flakes easily when tested, about 8 minutes.
- Combine dressing ingredients in a small bowl& set aside.
- 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.
- Add tomatoes& potatoes& heat through, about 2 minutes.
- Add 1/4 cup of the dressing, stirring to combine for about 3 minutes.
- Place mushroom mixture on a plate, top with salmon& drizzle remaining dressing.
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Reviews
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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. -
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.
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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!
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i cant say enough about how much we loved this salad, i made it for our anniversery dinner,served with some fresh french crossants, and red wine,it was the perfect romantic dinner
RECIPE SUBMITTED BY
In the words of Tracy Byrd, "I'm from the country & I like it that way"!!
On May 1, 2008 my husband and I started a new adventure. We'll be living in a 37 foot RV while our new home is under construction. Its out in the country on a dead end dirt road with lots of trees. For the next 4 months or so, most meals will be cooked on the BBQ and life will be full of challenges!
We love spending quality time with our friends & family - especially the grandkids!! The photo is 4 generations - my 84 year old mother, myself, my daughter & my youngest granddaughter - taken at the end of 2006.
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