Warm Grilled Salmon, Mushroom and Leek Salad

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Tested Till Perfect

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%

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




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