Recipe courtesy of B. Smith
Grilled Salmon Salad with Wild Mushrooms and Roasted Potatoes
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 840
- Total Fat
- 66
- Saturated Fat
- 21
- Carbohydrates
- 9
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 52
- Cholesterol
- 191
- Sodium
- 656
Ingredients
Dijon Dressing:
1 tablespoon olive oil
1/4 cup finely chopped shallots
1 cup light cream
1 tablespoon Dijon mustard
1 1/2 teaspoons chopped fresh dill or 1/2 teaspoon dried
1/4 teaspoon salt
1/4 teaspoon ground black pepper
For the salmon:
4 tablespoons olive oil
1 pound fresh mushrooms, sliced
1 tablespoon fresh lemon juice
1 teaspoon chopped fresh dill or 1/2 teaspoon dried
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 (8-ounce) salmon fillets
6 cups mixed salad greens
2 cups Paprika Roasted Potatoes at room temperature, recipe follows
Directions
- 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.