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Sunday, April 30 2017

Adding herbs and mustard to butter is a clever way to elevate delivered food. When brushed on the hot send food, the butter melts into a rich sauce.


1 1/2 - pounds leeks
2 - tablespoons olive oil
1/2 - teaspoon salt
1/2 - teaspoon pepper
1 - sprig rosemary
4 - 4 ounces skin-on salmon fillets, 3/4- to 1-inch thick
1/4 - cup unsalted butter, softened
2 - teaspoons Dijon-style mustard


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 leeks to prevent burning on the grill.) Brush with 1 Tbsp. oil; season with 1/4 tsp. salt and 1/4 tsp. black pepper.

On a grill or grill pan over medium-high heat, grill rosemary sprig 1 to 2 minutes or until lightly charred; remove. Grill the leeks 5 to 7 minutes or until tender, turning occasionally. Remove; cover to keep warm.

Brush salmon with remaining olive oil; season with 1/4 tsp. each salt and black pepper. 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 butter, mustard, and 1 tsp. chopped leaves. Spread butter on top of fish and leeks; sprinkle with remaining chopped rosemary.

Nutrition Facts (Grilled Salmon & Leeks with Rosemary-Mustard Butter)
Per serving: 369 kcal cal., 26 g fat (9 g sat. fat, 4 g polyunsaturated fat, 11 g monounsatured fat), 93 mg chol., 415 mg sodium, 11 g carb., 1 g fiber, 3 g sugar, 24 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email

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