Warm Grilled Salmon, Mushroom & Leek Salad

• new potatoes↗8

  scrubbed (about 1 lb)

• extra virgin olive oil↗2 tablespoons
• salt↗1⁄4 teaspoon
• pepper↗1⁄4 teaspoon
• salmon fillets↗4

  (about 1 1/2 lbs total)

• shallots or 1 red onion↗1

  chopped

• garlic clove↗1

  minced

• mushrooms↗2 cups

  thinly sliced

• leeks, white portion↗2 cups

  thinly sliced

• grape tomatoes or 16 cherry tomatoes↗16

  halved

• DRESSING
• extra virgin olive oil↗1⁄2 cup

  (NO substitutions)

• white wine vinegar↗3 tablespoons
• chopped fresh thyme2 teaspoons
• salt↗1⁄4 teaspoon
• teaspoon pepper↗1⁄4

Step-by-step instructions

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.