Grilled salmon salad with wild mushrooms and roasted potatoes
Delight in the flavors of succulent grilled salmon paired with earthy wild mushrooms and crispy roasted potatoes in this irresistible salad.
Ingredients:
- 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
- 4 tablespoons olive oil
- 450g 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
Instructions:
- To make the dressing: Warm the oil in a small saucepan and cook the shallots over medium heat until they soften. Mix in the cream, mustard, dill, salt, and pepper. Bring to a boil, then reduce the heat and simmer until the mixture is reduced by half. Take the pan off the heat, transfer the dressing to a bowl, and let it cool to room temperature. In a large skillet, heat 2 tablespoons of oil and saute the mushrooms until they become tender. Transfer them to a bowl and allow them to cool. Preheat the broiler or grill. Combine the 2 remaining tablespoons of oil with lemon juice, dill, salt, and pepper; brush this mixture over the salmon fillets. If grilling, cook the fillets approximately 6 inches away from the heat source, or if broiling, about 4 inches away. Cook each side for 2 to 3 minutes, or to your desired level of doneness. Arrange the salad greens on a large platter and top them with the cooled mushrooms. Place the roasted potatoes around the perimeter of the platter. Place the salmon fillets on top of the mushrooms and drizzle with the dressing. Serve promptly.
Summary:
- Calories: 3358 kcal
- Fat: 265 g
- Protein: 209 g
- Carbs: 38 g
- Potassium: 5579 mg
- Magnesium: 350 mg