Warm Grilled Salmon, Mushroom & Leek Salad

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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 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.

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