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.
Steps
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.
Ingredients
new potatoes, extra virgin olive oil, salt, pepper, salmon fillets, shallots, garlic clove, mushrooms, leeks, grape tomatoes, white wine vinegar, fresh thyme