Warm Grilled Salmon, Mushroom and Leek Salad
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 691 |
| pro | 32 g |
| total fat | 49 g |
| sat. fat | 8 g |
| carb | 35 g |
| fibre | 5 g |
| chol | 74 mg |
| sodium | 602 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 24 |
| vit A | 9 |
| vit C | 52 |
| folate | 50 |
- Portion size: 4
Ingredients
- 8 8new potatonew potatoes, (about 1 lb/500g),scrubbed
- 2 tbsp 2tbspextra virgin olive oil
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 4 4salmon filletsalmon fillets, (about 1-1/2 lb/750 g total)
- 1 1small onion or shallot, chopped
- 1 1garlic clovegarlic cloves, minced
- 2 cups 2cupsthinly sliced mushroommushrooms
- 2 cups 2cupsthinly sliced leekleeks
- 16 16cherry tomatocherry tomatoes, halved
- 1 cup 1cuppea sproutpea sprouts, (optional) Dressing:
- 1/4 cup 1/4cupextra virgin olive oil
- 3 tbsp 3tbspwhite wine vinegar
- 2 tsp 2tspchopped fresh thyme
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
Preparation
In large pot of boiling salted water, cover and cook potatoes until tender, about 12 minutes. Drain and let cool; cut each into quarters and set aside.
Meanwhile, in small bowl, mix together 1 tbsp (15 mL) of the oil, salt and pepper; brush over salmon. Place, skin side down, on greased grill over medium heat; close lid and grill, turning once, until fish flakes easily when tested, about 8 minutes.
Dressing: In small bowl, whisk oil, vinegar, thyme, salt and pepper; set aside.
In large nonstick skillet, heat remaining oil over medium-high heat; stir-fry shallot, garlic, mushrooms and leeks until mushrooms are golden and leeks are softened, about 5 minutes.
Add tomatoes and potatoes; heat through, about 2 minutes. Add 1/4 cup (50 mL) of the dressing; cook, stirring to combine, for 3 minutes.
Divide sprouts (if using) among plates; top with mushroom mixture. Top each with salmon; drizzle with remaining dressing.
Source : Canadian Living Magazine: May 2003
