Warm Grilled Salmon, Mushroom and Leek Salad
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Servings:
Ingredients:
| 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% |
Suggested Recipes
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8 new potatoes (about 1 lb/500 g), scrubbed
2 tbsp (25 mL) extra-virgin olive oil
1/4 tsp (1 mL) each salt and pepper
4 salmon fillets (about 1-1/2 lb/750 g total)
1 shallot or small onion, chopped
1 clove garlic, minced
2 cups (500 mL) thinly sliced mushrooms
2 cups (500 mL) thinly sliced leeks
16 cherry tomatoes, halved
1 cup (250 mL) pea sprouts (optional)
Dressing:
1/4 cup (125 mL) extra-virgin olive oil
3 tbsp (50 mL) white wine vinegar
2 tsp (10 mL) chopped fresh thyme
1/4 tsp (1 mL) each salt and pepper
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.
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.
Tags:
Salads and Salad Dressings; Fish; Vegetables; Boil/Simmer; BBQ/Grill; Skillet;
Source
Canadian Living Magazine: May 2003
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