Grilled Salmon and Leeks with Rosemary-Mustard Butter

A Very Pretty and Tasty dish!!
(serves 4)

1&1/2 lbs. leeks
2 T. EVOO
1/2 t. Kosher* salt, divided
1/2 t. freshly* ground pepper, divided
1 sprig rosemary
4 4-6 oz. skin-on wild caught* salmon filets, 3/4 to 1" thick
1/4 cup unsalted Kerrygold* butter, softened
2 t. Dijon 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 - shaking them under water to remove grit; pat dry. Keep some water on leeks to prevent burning on the grill. Brush with 1 T. oil; season with S&P. On a grill or grill pan over med.-high heat, grill rosemary sprig 1-2 min. or until lightly charred; remove. Grill leeks 5-7 min. or until tender, turning occasionally. Remove; cover to keep warm. Season salmon with remaining S&P; brush with remaining oil. Grill fish, skin-side up, 4 min.; turn. Grill 2 min. 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 t. leaves. Spread butter on top of fish and leeks; sprinkle with remaining chopped rosemary. I would serve warm garlic bread* with this, along with soft butter*.

"We should not pretend to understand the world only by the intellect, we apprehend it just as much by feeling."

Happy Friday, Friends!! Have FUN today, and don't get blown away by this horrific WIND!!

Love,

Machete Milletti