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Grilled Salmon with Rutabaga and Leeks

Yields4 Servings

Grilled Salmon with Rutabaga and Leeks on a white ceramic plate

 2 lbs Salmon cut into half pound filets. We prefer a fatty, sustainably farmed Norwegian or New Zealand salmon.
For the Salmon Rub you’ll need:
 ¼ cup Brown sugar
 2 tsp Chili powder
 1 tsp Salt
 ½ tsp Black pepper
 ½ tsp Garlic powder
 ½ tsp Mustard powder
 ½ tsp Onion powder
 ½ tsp Coriander powder
For the Mashed Rutabagas and Sautéed Leeks you’ll need:
 3 lbs Rutabaga, peeled and cut into 1-inch cubes. (Can substitute potato, celery root or parsnip.)
 2 tsp Butter
 2 Medium leeks, white part only, cut in half and thinly sliced.
 2 tbsp Olive oil
 Salt to taste

Mix the rub ingredients together in a bowl. Coat the salmon with a generous amount of the rub. (Store the rest of the rub in an airtight container.)


Start on the rutabagas and leeks while the salmon rests.


In a large pot, cover the rutabagas with about one inch of cold water. Add a generous pinch of salt and boil until tender, about 30-40 minutes.


Heat 2 tbsp. of olive oil in a large pan on medium-high. Add leeks and sauté until tender and browned. Set aside.


Drain the rutabagas and return to the pot. Add salt and butter and mash. Stir in sauteed leeks.


Preheat oven to 400 degrees. Bake the salmon skin side down on a baking sheet covered with foil until medium rare. (Or barbecue on a grill over medium heat, skin side down. Note that because of the high fat content of the salmon, it may flame on a barbecue. An alternative is to use soaked cedar planks.)


Plate the salmon over the mashed rutabagas and sautéed leeks. Serve, and enjoy!

Nutrition Facts

Servings 0