1. For the sauce:

Add olive oil in a frying pan over medium heat.

Add leeks, stir for 10-15 minutes or until just tender.

Add wine and let alcohol evaporate 1-2 minutes.

Place leeks in a blender and blend until smooth. Return to the pan.

Add cream. Reduce heat to low. Simmer for 3 to 4 minutes or until thickened. Remove from heat and set aside. Stir in dill before serving.

2. Heat the grill over medium to high heat.

3. Pat dry the salmon fillets and rub with olive oil and salt before grilling.

4. Place the salmon skin side down on the grill and grill approximately 8 minutes per inch of thickness. Close the lid, there is no need to flip.

5. Remove grilled salmon from the grill, serve with the creamy leek sauce and basmati rice.