Grilled Salmon & Leeks with Brown Rice and Grilled Zucchini


  • 1 1/2 pounds leeks
  • 2 tsp 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
  • 1 cup Brown Rice
  • 2 Zucchini


  1. 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.) Cut zucchini length wise and brush both leeks and zucchini with 1 Tbsp. oil; season with 1/4 tsp. salt and 1/4 tsp. black pepper.
  2. On a grill or grill pan over medium-high heat, grill rosemary sprig 1 to 2 minutes or until lightly charred; remove. Place the leeks and zucchini on the grill and grill 5 to 7minutes or until tender, turning occasionally. Remove; cover to warm.
  3. 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.
  4. 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.
  5. Enjoy!