Grilled Salmon Leeks With Rosemary Mustard Butter Food

GRILLED BRAISED LEEKS

Steps:

• Preheat grill to high. Cut each leek in half lengthwise and rinse thoroughly to remove all dirt and sand. Pat dry. Brush the cut side of each leek half with the bacon drippings and sprinkle with kosher salt. Grill over direct, high heat, cut side down, with lid closed, approximately 6 to 7 minutes or until grill marks appear. Remove the leeks to a sheet of aluminum foil and lay cut side up. Brush the leeks with balsamic vinegar. Reassemble the leek halves together, wrap tightly in foil, and set back on the grill away from direct heat for 10 to 12 minutes.
• Remove the leeks from the foil and serve immediately, as is or with crumbled bacon and goat cheese.

SALMON WITH CARAMELIZED LEEKS

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with foil, and spray with cooking spray.
• Trim away the root end, tough outer leaves, and dark green tops of the leeks. Cut the leeks lengthwise into quarters, then crosswise into thirds. Wash the leeks well to remove any grit, and drain in a colander.
• Melt the butter in a large skillet over medium-high heat, and cook and stir the leeks until they have started to soften, about 5 minutes. Sprinkle the leeks with brown sugar, and cook until they turn brown, 15 to 20 minutes. Stir in the matchstick carrots, sprinkle with kosher salt, and cook and stir until the carrots are tender, about 5 minutes.
• Place the salmon on the prepared baking sheet, rub the fillets with olive oil, and sprinkle with salt and pepper. Roast the salmon until the flesh is opaque and flakes easily but isn't dry, about 10 minutes per 1 inch of thickness. Remove the cooked fillets to plates, and top each fillet with 1/4 of the caramelized leeks and carrots.

BALSAMIC AND ROSEMARY GRILLED SALMON

Steps:

• Season salmon fillets to taste with sea salt, and place into a shallow, glass dish. Whisk together vinegar, olive oil, lemon juice, garlic, and rosemary; pour over salmon fillets. Cover, and refrigerate at least 30 minutes.
• Preheat an outdoor grill for medium-high heat, and lightly oil grate.
• Remove salmon from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until fish is opaque in the center and flakes easily with a fork, about 4 minutes per side.

CARAMELIZED LEEKS WITH ROASTED SALMON FILLETS

Steps:

• Preheat oven to 400 degrees.
• Remove roots, outer leaves, and tops from leeks. Cut leeks in half lengthwise. Rinse thoroughly with cold water, and cut each half into 3 inch julienne strips.
• Melt butter in a large nonstick skillet over medium heat. Add leeks to pan; cook 4 minutes or until slightly wilted, stirring occasionally. Stir in brown sugar and 1/4 teaspoon salt; cook 20 minutes or until edges are browned, stirring occasionally. Remove from heat: stir in juice. Keep warm.
• Place salmon on a baking sheet coated with cooking spray; sprinkle salmon with remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/8 teaspoon red pepper. Bake salmon at 400 degrees fro 8-10 minutes or until fish flakes easily when tested with a fork. Place one filet on each of 4 plates; top with leek mixture.

GRILLED SALMON WITH ROSEMARY( SBD)

Steps:

• Cut the fish into 2 equal protions; combine the olive oil, lemon juice, salt, pepper, garlic, and rosemary in a bowl; brush the mixture onto the fish.
• To grill, arrange the fish on a grill rack or use a grill basket sprayed with olive oil cooking spray; Grill over medium-hot coals until fish flakes easily(allow 4-6 minutes per 1/2 inch of thickness),If fish is more than 1 inch thick, gently turn it over halfway through grilling.
• To broil, spray the rack of the broiler pan with olive oil cooking spray and arrange fish on it, broil 4 inches from the heat for 4-6 minutes per 1/2 inch of thickness.
• To Serve, top the fish with capers, if using, and garnish with rosemary sprigs, if desired.

GRILLED SALMON & LEEKS WITH ROSEMARY-MUSTARD BUTTER

Steps:

• 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 the leeks to prevent burning on the grill). Brush with 1 Tbsp of the oil; season with 1/4 tsp. each salt and pepper.
• On a grill or grill pan over medium-high heat, grill rosemary sprig 1-2 minutes or until lightly charred; remove. Grill leeks 5-7 minutes or until tender, turning occasionally. Remove; cover to keep warm.
• Season salmon with 1/4 tsp each salt and black pepper; brush with remaining olive oil. 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 mustard, butter, and 1 tsp. of the chopped leaves. Spread butter on top of leeks and fish; sprinkle with remaining chopped rosemary.