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Grilled Salmon Salad With Wild Mushrooms, Roasted Potatoes


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  • 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
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 4 tablespoon olive oil
  • 1 pound fresh mushrooms sliced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon chopped fresh dill
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 4 salmon fillets - (abt 8 oz ea)
  • 6 cups mixed salad greens
  • 2 cups Paprika Roasted Potatoes room temperature
  • 4 cups red bliss potatoes unpeeled, scrubbed, and cut into 1" cubes
  • 1/4 cup olive oil
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly-ground black pepper


Servings 4


Step 1

To prepare the dressing, heat the oil in a saucepan and saute the shallots over medium heat until the are soft and tender. Stir in the light cream, mustard, fresh dill, salt, and pepper. Bring to a boil, then lower the heat and simmer until the liquid is reduced by about half. Remove the pan from the heat and pour the dressing into a medium bowl. Set aside and allow it to cool to room temperature.

Heat 2 tablespoons of oil in a large skillet and saute the mushrooms over medium heat until tender. Transfer them to a bowl and permit them to cool.

Preheat the broiler or grill, then mix together the remaining 2 tablespoon of oil with the lemon juice, dill, salt, and pepper. Brush the mixture over the salmon fillets. Cook the fillets about six inches away from the hot coals. Cook for two to three minutes on each side, or according to taste.

Spread the salad greens over a large platter, top with cooled mushrooms, and arrange the roasted potatoes around the edge of the platter. Place the salmon fillets over the mushrooms and drizzle with the dressing. Serve immediately.

Paprika Roasted Potatoes: Combine all ingredients in a roasting pan. Toss thoroughly to coat the potatoes with all seasonings. Cover with plastic wrap and permit the potatoes to marinate for about a half hour. Preheat the oven to 350 degrees. Uncover the roasting pan and roast the potatoes for about 40 minutes, or until golden and crisp. (Makes about 4 cups)

This recipe yields 4 servings.

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