Grilled Salmon in Grape Leaves

Grilled Salmon in Grape Leaf

  • 4 Large grape leaves, fresh or in brine (if in brine, drain and rinse well)
  • 2 Salmon filet, 8 oz each
  • 2 Teaspoons, red wine vinegar
  • 2 Tablespoons, vegetable oil
  • 1 Teaspoon, lemon juice
  • 2 Slices of lemon, cut in halves
  • 1/2 Teaspoon, garlic salt
  • Salt & pepper
  • Non-waxed dental floss or thin kitchen twine

Step 1:  If using fresh grape leaves, remove stems and blanche in boiling water for 1 minute. Remove from water and pat dry with paper towel.

Step 2:  Lay two grape leaves on a work surface so that stems are facing each other and leaf edges are facing opposite directions, slightly overlapping.

Step 3:  Place one salmon filet long ways over the grape leaves.  Sprinkle each filet with 1 teaspoon red wine vinegar, salt, pepper and 1/4 teaspoon of garlic salt.  Place 2 half lemon slices on each salmon filet.

Step 4: Wrap the overhanging grape leaves over the salmon to completely cover it and to form a tight packet.  Using dental floss or twine, tie 3 times across each packet to secure the grape leaves.  Rub 1 tablespoon over the packet to coat.  Repeat steps 2 through step 4 for second filet.

Step 5:  Heat grill on high.  Place both salmon packets on the grill and turn heat to medium.  Cook 4-5 minutes on each side.  Remove from grill and let stand 2 minutes.

Step 6:  Remove floss or twine and discard.  Open each packet by peeling back the grape leaves.  Discard the grape leaves.  Squeeze 1/2 teaspoon of lemon juice over each filet and serve.

Serves 2.

Horseradish-Crusted Salmon

Horseradish crust:

  • 2 tbs. Butter
  • ¾ tsp. Fresh thyme, chopped
  • 1 tbs.  Italian parsley, chopped
  • 1 tbs.  Dijon mustard
  • 2 tbs.  Horseradish, drained but not dry
  • ½ cup plus 2 tbs.  Bread crumbs

Salmon fillets:

  • ¼ cup olive oil
  • 4, 7-ounce salmon fillets, skin removed

Crust:

Blend together butter, thyme, parsley, mustard and horseradish.  Fold in breadcrumbs.  Season with salt and pepper.

Salmon:

Preheat over to 400 degrees.  In an over-proof skillet large enough to hold the fillets in one layer, heat oil over medium-high heat.  On the non-skin side of the fillet, spread a thin layer of the crust, pressing well to make it adhere.  Place salmon crust-side down on the skillet and cook about 1 minute.

Carefully turn salmon over and place pan in middle of the oven.  Cook 5 or 6 minutes.

4 Servings.