Warm Grilled Salmon, Mushroom & Leek Salad

Ingredients

• 8 new potatoes, scrubbed (about 1 lb)
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 salmon fillets (about 1 1/2 lbs total)
• 1 shallot or red onion, chopped
• 1 garlic clove, minced
• 2 cups mushrooms, thinly sliced
• 2 cups leeks, white portion, thinly sliced
• 16 grape tomatoes or cherry tomatoes, halved

DRESSING

• 1/2 cup extra virgin olive oil (NO substitutions)
• 3 tablespoons white wine vinegar
• 2 teaspoons chopped fresh thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. 1

   Cook potatoes in a large pot of boiling salted water until tender, about 12 minutes.

2. 2

   Drain, let cool, cut into quarters& set aside.

3. 3

   Mix 1 tbsp of the oil with salt& pepper in a small bowl and brush over salmon.

4. 4

   Place, skin side down, on a greased grill over medium heat.

5. 5

   Close the lid& grill, turning once, until the fish flakes easily when tested, about 8 minutes.

6. 6

   Combine dressing ingredients in a small bowl& set aside.

7. 7

   Heat last tbsp of oil in a large non-stick skillet over medium-high heat; stir-fry shallots, garlic, mushrooms& leeks until mushrooms are golden& leeks have softened, about 5 minutes.

8. 8

   Add tomatoes& potatoes& heat through, about 2 minutes.

9. 9

   Add 1/4 cup of the dressing, stirring to combine for about 3 minutes.

10. 10

    Place mushroom mixture on a plate, top with salmon& drizzle remaining dressing.