- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2003
MethodIn 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