GRILLED SALMON & LEEKS WITH ROSEMARY-MUSTARD BUTTER

Grilled Salmon & Leeks with Rosemary-Mustard Butter image

Categories Fish

Number Of Ingredients 6

1 1/2 pounds Leeks
2 tablespoons Olive oil
1 sprig Rosemary
4 4-6 oz salmon fillets
1/4 cup Unsalted butter, softened
2 teaspoons Dijon-style mustard

Steps:

Trim dark green tops and root ends from leeks, leaving ends intact. Cut leeks in half lengthwise; peel off tough outer leaves. Wash leeks; pat dry (keep some water on the leeks to prevent burning on the grill). Brush with 1 Tbsp of the oil; season with 1/4 tsp. each salt and pepper.
On a grill or grill pan over medium-high heat, grill rosemary sprig 1-2 minutes or until lightly charred; remove. Grill leeks 5-7 minutes or until tender, turning occasionally. Remove; cover to keep warm.
Season salmon with 1/4 tsp each salt and black pepper; brush with remaining olive oil. Grill fish, skin side up, 4 minutes; turn. Grill 2 minutes or until fish flakes easily with a fork. Remove from heat.
Strip rosemary leaves from stem; chop leaves. In a small bowl stir together mustard, butter, and 1 tsp. of the chopped leaves. Spread butter on top of leeks and fish; sprinkle with remaining chopped rosemary.