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Tuesday, March 06 2018

Salmon, shrimp, scallops, and most other seafood tastes better when cooked on a grill. These quick-cooking grilled fish and seafood dinners—including buttery grilled salmon and spicy shrimp tacos—are even more delicious than the entrees you shell out big bucks for at a sit-down restaurant. 

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 , 26 g fat (9 g sat. fat , 4 g polyunsaturated fat , 11 g monounsaturated fat ), 93 mg chol. , 415 mg sodium , 11 g carb. , 1 g fiber , 3 g sugar , 24 g pro.

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

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