Warm Grilled Salmon Mushroom Leek Salad Recipes

WARM MUSHROOM SALAD

Warm Mushroom Salad image

This is a warm salad: cooked mushrooms poured over mixed greens. The warm mushrooms are supposed to wilt the lettuce a bit. I use the pre-packaged mixed colorful lettuce. A different salad, but a good one that is done in no time if you want to try something new.

Provided by extraordinary machine

Categories Salad Green Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
1 ½ cups sliced fresh mushrooms
1 clove garlic, chopped
2 ½ tablespoons olive oil
2 ½ tablespoons balsamic vinegar
salt and pepper to taste
1 (10 ounce) package baby greens mix

Steps:

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add mushrooms, and cook stirring until soft. Continue cooking until the juices from the mushrooms have reduced to about 2 tablespoons. Stir in the remaining olive oil, balsamic vinegar, salt and pepper until evenly blended. Turn off heat, and let the mushrooms sit in the pan until they are just warm, but no longer hot - otherwise the greens will wilt too much.
Put the baby greens into a serving bowl, and pour the warm mushroom mixture over them. Toss to blend, and serve immediately.

Nutrition Facts : Calories 130.2 calories, Carbohydrate 4.9 g, Fat 12.1 g, Fiber 1.3 g, Protein 2.2 g, SaturatedFat 1.7 g, Sodium 24.4 mg, Sugar 2.5 g

SLOW-ROASTED SALMON WITH MUSHROOM-LEEK BROTH

Slow-Roasted Salmon With Mushroom-Leek Broth image

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

Ingredients

1 (1 1/2-pound) piece skin-on or skinless salmon
2 tablespoons sesame oil, plus more for serving
Kosher salt
2 medium leeks, trimmed, white and light greens cut crosswise into 1-inch rounds (about 2 cups)
8 ounces fresh shiitake mushrooms, destemmed and sliced
4 cups chicken broth
2 cups cooked short-grain white rice
Fresh ginger, peeled and cut into very thin matchsticks, for serving

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.

WARM GRILLED SALMON, MUSHROOM & LEEK SALAD

Warm Grilled Salmon, Mushroom & Leek Salad image

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

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 shallots or 1 red onion, chopped
1 garlic clove, minced
2 cups mushrooms, thinly sliced
2 cups leeks, white portion, thinly sliced
16 grape tomatoes or 16 cherry tomatoes, halved
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

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

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