Warm Grilled Salmon, Mushroom & Leek Salad
Description
This delightful salad is a perfect option for either a light lunch or a refreshing dinner, showcasing a medley of textures and flavors that can satisfy your culinary cravings without overwhelming the palate. Originating from the talented Fraser Prince, the chef at Arlequin Restaurant & Fine Foods Catering in Toronto, this dish elegantly combines succulent grilled salmon with earthy mushrooms and tender leeks, creating a meal that is both nutritious and exquisite.
Cooking and Preparation Times
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 minutes | 20 minutes | 30 minutes |
Recipe Category
- Onions
Keywords
- Vegetable
- Canadian
- Spring
- Summer
- < 30 Minutes
- Stove Top
Ingredients
| Ingredient | Quantity |
|---|---|
| New potatoes | 8 |
| Extra virgin olive oil | 1/4 cup + 1 tbsp |
| Salt | 1/4 tsp + 1/4 tsp |
| Pepper | 1/4 tsp + 1/4 tsp |
| Salmon fillets | 4 (about 6 oz each) |
| Shallots | 1 |
| Red onion | 2 |
| Garlic clove | 1 |
| Mushrooms | 16 oz (sliced) |
| Leeks | 2 (trimmed and sliced) |
| Grape tomatoes | 1/2 cup (halved) |
| Cherry tomatoes | 3 (halved) |
| White wine vinegar | 1/4 cup |
| Fresh thyme | 1/4 tsp |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 984 |
| Total Fat | 45.5 g |
| Saturated Fat | 6.6 g |
| Cholesterol | 165.4 mg |
| Sodium | 542.5 mg |
| Carbohydrates | 71.3 g |
| Dietary Fiber | 9.5 g |
| Sugars | 5 g |
| Protein | 72.8 g |
Instructions
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Prepare the Potatoes: Begin by cooking the new potatoes in a large pot of boiling salted water. Allow them to simmer until they become tender, which should take about 12 minutes. Once cooked, drain them and let them cool slightly before cutting them into quarters. Set aside.
-
-
Season the Salmon: In a small bowl, mix together 1 tablespoon of extra virgin olive oil with a pinch of salt and pepper. Use this mixture to brush over the salmon fillets, ensuring they are evenly coated.
-
Grill the Salmon: Preheat your grill to medium heat and place the salmon fillets on the grill skin-side down. Close the lid and grill the fish for approximately 8 minutes, turning once, until it flakes easily when tested with a fork.
-
Prepare the Dressing: While the salmon is grilling, combine the remaining dressing ingredients—extra virgin olive oil, white wine vinegar, fresh thyme, and a pinch of salt and pepper—in a small bowl. Set this dressing aside for later use.
-
Sauté the Vegetables: In a large non-stick skillet, heat the last tablespoon of olive oil over medium-high heat. Add the sliced shallots, minced garlic, mushrooms, and leeks to the skillet. Sauté these ingredients together until the mushrooms are golden brown and the leeks have softened, which should take about 5 minutes.
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Combine Vegetables and Potatoes: After the vegetables have sautéed, add the halved grape and cherry tomatoes, along with the quartered potatoes to the skillet. Stir to combine and heat through for another 2 minutes.
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Dress the Vegetable Mixture: Pour 1/4 cup of the prepared dressing over the mushroom and potato mixture in the skillet. Stir well to ensure all the ingredients are evenly coated with the dressing, allowing the flavors to meld for about 3 minutes.
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Assemble the Salad: To serve, place the sautéed mushroom and leek mixture onto a plate. Top it with the grilled salmon fillet and drizzle the remaining dressing over the top, enhancing the dish with a burst of flavor.
This warm grilled salmon, mushroom, and leek salad is not just a meal but an experience, bringing the freshness of spring and summer to your table while providing a wholesome option that is rich in nutrients and deliciousness. Enjoy every bite of this harmonious blend of flavors, perfect for any occasion.
