INGREDIENTS
1 1/2 pounds leeks
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 sprig rosemary
4 ounces skin-on salmon fillets, 3/4- to 1-inch thick
4 ounces chicken breast
1/4 cup unsalted butter, softened
2 teaspoons Dijon-style mustard
DIRECTIONS
- Trim dark green tops and root ends from leeks, leaving ends intact. Cut leeks in half lengthwise; peel o” 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 7minutes or until tender, turning occasionally. Remove; cover to warm.
- Brush salmon and chicken 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. Grill Chicken until cooked through.
- 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, chicken and leeks; sprinkle with remaining chopped rosemary.
- Enjoy!