Warm Grilled Salmon, Mushroom & Leek Salad - cooking recipe

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
DRESSING
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

Preparation

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.