GRILLED SALMON SALAD
This is a delicious salad for a summertime lunch or brunch. It came from The Barefoot Contessa cookbook.
Provided by SuzieQue
Categories Summer
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Rub the salmon filets with a little olive oil so they don't stick to the grill and salt and pepper them lightly.
- Cook the filets on a hot grill for about 5- 6 min.
- per side.
- They should still be rare in the middle.
- Cover with plastic wrap and chill for several hours until cold and firm.
- Remove from frig and remove any skin.
- Break filets up into small chunks and put into a bowl.
- If there is any juice on the plate they chilled on, dump it into the bowl with salmon.
- Add the celery, onion, capers and dill.
- Mix the olive oil, vinegar salt and pepper and pour over salmon.
- Mix well and serve cold or at room temp.
Nutrition Facts : Calories 362.2, Fat 16.9, SaturatedFat 2.8, Cholesterol 104.6, Sodium 610, Carbohydrate 3, Fiber 1, Sugar 1.3, Protein 47.1
WARM GRILLED SALMON, MUSHROOM & LEEK SALAD
This is good for lunch or a light dinner! Its from Fraser Prince, the chef at Arlequin Restaurant & Fine Foods Catering in Toronto.
Provided by CountryLady
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook potatoes in a large pot of boiling salted water until tender, about 12 minutes.
- Drain, let cool, cut into quarters& set aside.
- Mix 1 tbsp of the oil with salt& pepper in a small bowl and brush over salmon.
- Place, skin side down, on a greased grill over medium heat.
- Close the lid& grill, turning once, until the fish flakes easily when tested, about 8 minutes.
- Combine dressing ingredients in a small bowl& set aside.
- 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.
- Add tomatoes& potatoes& heat through, about 2 minutes.
- Add 1/4 cup of the dressing, stirring to combine for about 3 minutes.
- Place mushroom mixture on a plate, top with salmon& drizzle remaining dressing.
Nutrition Facts : Calories 984, Fat 45.5, SaturatedFat 6.6, Cholesterol 165.4, Sodium 542.5, Carbohydrate 71.3, Fiber 9.5, Sugar 5, Protein 72.8
WARM MUSHROOM SALAD
Steps:
- Clean the mushrooms by brushing the tops with a clean sponge. Don't wash them! Remove and discard the stems and slice the caps 1/4 to 1/2 inch thick. In a large saute pan, heat the butter and 2 tablespoons of the olive oil until bubbly. Add the mushrooms, salt, and pepper to the pan, and saute for 3 minutes over medium heat, tossing frequently. Reduce the heat to low and saute for another 2 to 3 minutes, until cooked through.
- Meanwhile, arrange the arugula on 4 lunch plates (or on a platter) and cover each portion with 2 slices of prosciutto. When the mushrooms are cooked, add the sherry vinegar and the remaining 2 tablespoons of olive oil to the hot pan. Spoon the mushrooms and sauce on top of the prosciutto. With a vegetable peeler, make large shavings of Parmesan cheese and place on top of the hot mushrooms. Sprinkle with the sun-dried tomatoes, parsley leaves, salt, and pepper, and serve warm.
SLOW-ROASTED SALMON WITH MUSHROOM-LEEK BROTH
This warming dish is inspired by Japanese ochazuke, a comforting bowl of rice with green tea poured on top. Traditionally, the meal may also be finished with grilled fish, sashimi or other toppings, but there is room for variation: You could swap out the hot tea for dashi, broth or other liquids. In this approach, the salmon is slow-roasted - which helps render some of the fat and keeps the fish meltingly tender - while a light shiitake mushroom and leek broth simmers. Divide cooked rice among bowls, spoon the salmon and vegetable broth on top, and finish with fresh ginger and a drizzle of sesame oil.
Provided by Sue Li
Categories dinner, easy, weeknight, seafood, soups and stews, vegetables, main course
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325 degrees. Place salmon on a baking sheet. Drizzle salmon with 1 tablespoon sesame oil, sprinkle with salt and roast in the oven until cooked, 25 to 30 minutes. Remove salmon from the oven and let it rest another 5 minutes.
- While the salmon roasts, heat remaining 1 tablespoon sesame oil in a pot over medium. Add leeks and mushrooms, season with salt, and cook, stirring occasionally, until leeks and mushrooms are lightly golden on the edges, 8 to 10 minutes. (Don't worry if the pan seems dry, the moisture that comes out of the mushrooms and leeks will help steam the vegetables and keep them from burning.)
- Add chicken broth and simmer until the broth is infused with mushroom flavor and leeks are tender, 20 to 25 minutes. Season with salt.
- To serve, divide rice among bowls. Scoop salmon by the spoonful onto the rice, and ladle vegetables and broth over salmon and rice. Top with ginger and a drizzle of sesame oil.
GRILLED SALMON SALAD WITH WILD MUSHROOMS AND ROASTED POTATOES
Provided by Food Network
Yield 4 servings
Number Of Ingredients 16
Steps:
- Prepare the dressing: Heat the oil in a small saucepan, and saute the shallots over medium heat until soft. Stir in the cream, mustard, dill, salt, and pepper. Bring to a boil, then quickly lower the heat and simmer until reduced by half. Remove the pan from the heat, pour the dressing into a bowl, and set the dressing aside and cool to room temperature. Heat 2 tablespoons of the oil in a large skillet, and saute the mushrooms over medium heat until they are tender. Transfer them to a bowl and let cool. Preheat the broiler or grill. Mix together the remaining 2 tablespoons oil with the lemon juice, dill, salt and pepper; brush this over the salmon fillets. If you are grilling, cook the fillets about 6 inches away from the heat source, or if you're broiling, about 4 inches away. Cook for 2 to 3 minutes on each side, or according to taste. Spread the salad greens out over a large platter, and top with the cooled mushrooms. Arrange the roasted potatoes around the edge of the platter. Place the salmon fillets over the mushrooms and drizzle with the dressing. Serve immediately.
GRILLED MUSHROOMS AND LEEKS
Mushrooms and leeks are an especially good combo when cooking with a grill wok.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Number Of Ingredients 5
Steps:
- Quarter 2 trimmed leeks lengthwise; cut into 2-inch pieces.
- In bowl, toss 1 1/2 pounds button mushrooms with 1 tablespoon olive oil; season with salt and pepper. Place in hot wok; cook until tender, 10 minutes.
- In bowl, toss leeks with 1 tablespoon olive oil; season with salt and pepper. Cook, tossing, until lightly charred, 15 to 25 minutes. Dust with 1 tablespoon Parmesan.
Nutrition Facts : Calories 111 g, Fat 6 g, Protein 4 g
BRAISED LEEK SALAD
Created by Chef Aaron Bashy for "Chef on a Shoestring." The CBS Saturday Early Show challenge was to create a gourmet 3 course meal for 4 people for less than $20. I love leeks, but often find them overpowered in dishes where they aren't the main attraction. This recipe really showcases the leeks in all their subtle glory by caramelizing them and then adding just a few ingredients to complement the leek itself. In fact, the recipe features 3 of my favorite ingredients: leeks, feta cheese and Kalamata olives. Can't go wrong with that combination. To prepare leeks, trim off the tough dark green bits and the roots. Cut in half lengthwise then swish in a bowl of clean water to remove the sand and sediment that gets trapped between the rings of the leek. The wine is optional, but recommended.
Provided by Eat Your Vegetables
Categories Cheese
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Thoroughly dry the leeks.
- Warm the olive oil in a saute pan set over moderate heat. Add the leeks to the pan, flat side down. Caramelize the leeks, paying careful attention to avoid burning them, about 4 minutes. Remove the leeks from the pan using tongs or a slotted spoon.
- If using wine, deglaze the pan with it and cook until the wine is reduced by half, a few seconds. Add the vinegar and reduce by one third, another few seconds. Add the stock and reduce by half, again, just a few seconds.
- Place one leek half on each of four salad plates. Season with salt and pepper. Drizzle equal portions of the sauce over the leeks, sprinkle with crumbled cheese and garnish with the olives.
Nutrition Facts : Calories 101.7, Fat 7.2, SaturatedFat 2.7, Cholesterol 12.6, Sodium 222.1, Carbohydrate 7.3, Fiber 1, Sugar 2.3, Protein 2.7
CRISP LEEK SALAD
This recipe originates in Wales. From Classic International Recipes. Use only the white and light green portions of the leeks.....I couldn't include that in the ingredients for some reason. Prep and cook time does not include the one hour chilling time.
Provided by breezermom
Categories Onions
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Soak the leeks to remove all dirt before slicing. Slice the white and light green portions of the leeks. In a covered saucepan, cook the leeks in a small amount of boiling salted water for 5 minutes or until crisp-tender. Drain and cool.
- Cut tomatoes into thin wedges.
- Combine the leeks, tomato wedges, and chopped hard-boiled egg.
- For the dressing, combine the remaining ingredients in a jar. Cover and shake to mix well.
- Pour the mixture over the salad. Toss gently to coat. Cover and chill for 1 hour, stirring occasionally. Drain the salad before serving.
STEAMED SALMON WITH MUSHROOMS AND LEEKS
Make and share this Steamed Salmon With Mushrooms and Leeks recipe from Food.com.
Provided by Boomette
Categories Greens
Time 33m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil at medium heat. Add mushrooms, leeks and pepper and cook about 8 minutes or until veggies have soften. Put the salmon pieces on the veggies in the skillet.
- Meanwhile, in a small bowl, mix ginger, soy sauce, sesame oil and garlic. Spread the mixture on the salmon. Cover and cook for about 10 minutes or until the flesh is easy to flake with a fork. Sprinkle with green onion. Serve with quarters of lemon.
GRILLED SALMON WITH CORN AND MUSHROOMS
When I cook at home, I like to make simple, ingredient-focused dishes, and this grilled fish is one of my favorites. You can use any kind of wild salmon, but when you buy Wild King, you know it's going to be good.
Provided by Anita Lo
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare the vegetables: Clean the mushrooms with a dry cloth, then cut off the stems (if using shiitakes) and cut into bite-sized pieces. Set aside. Peel the corn and remove the cornsilk. Then cut the kernels directly into a bowl, starting at the top of the husk and moving down.
- For the sauce: Preheat a dry skillet on high heat for 1 minute. While the pan is heating, prepare the tarragon by removing the leaves (save the stems for making stock), then finely chop. Trim the chives (save the ends for making stock), then finely chop. Set aside. Add oil to the heated skillet and add mushrooms. Season with salt and pepper and cook until lightly browned. Add the corn, followed by chicken stock or clam juice, and bring to a boil. Add butter while the sauce is boiling to emulsify and create a sauce. Season to taste with salt and pepper, then add the lemon juice. Add the herbs and set aside.
- Grill the salmon: Preheat grill on high heat with the lid on. Season salmon with salt and pepper and coat with oil on both sides. Scrape the grill clean and lightly swipe with an oiled rag. Place the fish on the grill, skin side down, and grill 2-3 minutes with the lid closed. Then use a large fork to flip and turn salmon 45 degrees to make cross hatching grill marks. (The salmon should not stick when it's ready to be flipped.) Cook 2-3 more minutes; salmon will be done when it's opaque in appearance and firm to the touch while translucent in the middle. Remove and set aside.
- Plate the dish: Divide the corn and butter sauce among 4 plates and top each with a piece of salmon. Spritz the salmon with lemon just before serving.
WARM POTATO LEEK SALAD
Make and share this Warm Potato Leek Salad recipe from Food.com.
Provided by Food.com
Categories Thanksgiving
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, whisk the mustard with the vinegar. Whisk in the canola oil in a thin stream and season with salt and pepper.
- Bring 2 medium saucepans of salted water to a boil. Add the potatoes to one and cook for 20 minutes.
- Cook the leeks until transparent, add the peas and cook until warmed but still vibrant green. Drain any excess liquid and pat dry; add to the vinaigrette. Drain the potatoes and slice 1/2 inch thick; add to the bowl.
- Add the chives, season with salt and pepper and gently toss the salad. Serve warm.
Nutrition Facts : Calories 307, Fat 14.4, SaturatedFat 1.1, Sodium 111.4, Carbohydrate 37.7, Fiber 9.3, Sugar 9.5, Protein 8.5
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ORANGE SALMON WITH LEEKS AND MUSHROOMS - THE MOM 100
From themom100.com
5/5 (1)Category Main CourseCuisine American, MediterraneanTotal Time 4 hrs 40 mins
- In a shallow container combine the orange juice, 3 tablespoons olive oil, soy sauce, salt and pepper. Add the salmon filets, turn to coat with the marinade, then cover the container and marinate in the refrigerator for 4 to 6 hours.
- Preheat the oven to 450°F. if you want to finish the fish in the oven (continuing on the stovetop is also an option). Heat the remaining tablespoon of oil in a large ovenproof skillet over medium heat. Add the leeks and sauté for about 6 minutes, until slightly softened. Stir in the mushrooms and garlic, season with salt and pepper, and sauté until the mushrooms have released any liquid, and that liquid has evaporated, and the mushrooms have started to brown, 8 to 10 minutes. Turn the mushrooms into a bowl. Carefully wipe out the pan.
- In the same skillet, heat the butter over high heat. Remove the fish from the marinade and pat dry with paper towels. Place the salmon skin side down in the pan and cook, without moving the salmon, for about 5 minutes until the bottom is crispy. Transfer the pan to the oven if preheated and roast for another 5 minutes, or until the salmon is done to your liking. Or flip the salmon in the pan and cook for another 3 to 5 minutes.
- Serve the salmon sprinkled with bacon and parley, if desired. Serve the warm mushroom leek mixture on the side.
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