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  • 1 star values: 3

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.

Source: Better Homes and Gardens


Read the full recipe after the video.

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30 mins


Ingredient Checklist


Instructions Checklist
  • 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

369 calories; fat 26g; cholesterol 93mg; saturated fat 9g; carbohydrates 11g; mono fat 11g; poly fat 4g; insoluble fiber 1g; sugars 3g; protein 24g; vitamin a 1649.3IU; vitamin c 9mg; thiamin 0.3mg; riboflavin 0.5mg; niacin equivalents 9.2mg; vitamin b6 1.1mg; folate 76.7mcg; vitamin b12 3.6mcg; sodium 415mg; potassium 697mg; calcium 63mg; iron 2.5mg.