Warm Grilled Salmon, Mushroom and Leek Salad Warm Grilled Salmon, Mushroom and Leek Salad

Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: May 2003




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.

Nutritional facts Per serving: about

  • Sodium 602 mg
  • Protein 32 g
  • Calories 691.0
  • Total fat 49 g
  • Cholesterol 74 mg
  • Saturated fat 8 g
  • Total carbohydrate 35 g


  • Iron 24.0
  • Folate 50.0
  • Calcium 5.0
  • Vitamin A 9.0
  • Vitamin C 52.0
Share X

Warm Grilled Salmon, Mushroom and Leek Salad