Recipes and Cooking Grilled Salmon & Leeks with Rosemary-Mustard Butter 4.3 (26) 2 Reviews Adding herbs and mustard to butter is a clever way to elevate grilled ingredients. When brushed on the hot food, the butter melts into a rich sauce. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on January 20, 2021 Print Rate It Share Share Tweet Pin Email Total Time: 30 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 ½ pound leeks 2 tablespoon olive oil ½ teaspoon salt ½ teaspoon pepper 1 sprig rosemary 4 4-6 ounce skin-on salmon fillets, 3/4- to 1-inch thick ¼ cup unsalted butter, softened 2 teaspoon Dijon-style mustard Directions 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. Andy Lyons Rate it Print Nutrition Facts (per serving) 369 Calories 26g Fat 11g Carbs 24g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 369 % Daily Value * Total Fat 26g 33% Saturated Fat 9g 45% Cholesterol 93mg 31% Sodium 415mg 18% Total Carbohydrate 11g 4% Total Sugars 3g Protein 24g Vitamin C 9mg 45% Calcium 63mg 5% Iron 2.5mg 14% Potassium 697mg 15% Folate, total 76.7mcg Vitamin B-12 3.6mcg Vitamin B-6 1.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.