9th June 2008

    Salmon Grilled in Grape Leaves

    Salmon Grilled in Grape Leaves

    This recipe is from Steven Raichlen’s Barbecue Bible, and we both really enjoyed this new way of preparing salmon! It’s stuffed with a walnut-cilantro-dill filling, and then wrapped in grape leaves and placed on a hot grill. We served the fish with roasted sunchokes drizzled with truffle oil. Fancy!

    Lisa says:

    My dad would really like this one…

    Chris says:

    You can totally taste the flavor of the grape leaves on the salmon.

    Lisa says:

    So you’re not supposed to eat the grape leaves?

    Chris says:

    The recipe claims not, but I just took a nibble — crispy, smoky, and salty… I’m sure it’s fine if you want it!

    Lisa says:

    This is a lot of fish; here, take a lit– hey, hands off my delicious filling!

    Chris says:

    Sucka!

    Salmon Grilled in Grape Leaves
    8 to 12 grape leaves packed in brine
    2 salmon fillets, skinned and deboned
    salt and freshly ground pepper
    1/2 cup shelled walnuts
    1 clove garlic
    1/2 tbsp dried dill
    1 tbsp cilantro
    1 tbsp lemon juice
    2 paper-thin lemon slices

    Rinse the grape leaves and soak in cold water for 30 minutes or so. Drain them and pat dry with paper towels.
    Rinse the salmon under cold running water, then drain and blot dry with paper towels. Place the fillets on a cutting board, and with a knife parallel to the board, cut a deep pocket in each fillet, starting and ending about 1 inch from each end, cutting almost all the way through. Season the fillets with salt and pepper, inside and out.
    Combine the walnuts, garlic, dill, cilantro, and lemon juice in a food processor and mix to a coarse paste. Taste for seasoning and adjust as necessary. Spoon the stuffing into the fillets, dividing evenly.
    Arrange 2-3 grape leaves on a work surface to form a rectangle 2 inches larger than the piece of salmon. Place a piece of salmon on the top of the grape leaves, place a lemon slice on top, then cover the salmon with the remaining grape leaves. Fold and tuck the ends under the salmon. Secure with — well, we used floss. ;) Repeat for the other fillet.
    Set up the grill and preheat to high heat. Brush and oil the grill grate. Place the wrapped fish over direct heat and grill until the grape leaves are browned and the fish is cooked through, about 4-6 minutes per side, depending on the thickness of the fish.
    Using a spatula, transfer the fish to a serving plate. Unwrap the salmon and discard the grape leaves before eating.

    2 Servings

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    posted in Main Dishes, The Barbecue Bible | 5 Comments

    9th September 2007

    Grilled Salmon over Skordalia, and Heirloom Tomatoes

    We were on our way home tonight and realized we hadn’t planned any meals, so we popped in to Whole Foods to see if anything caught our eye — salmon fillets and heirloom tomatoes were both on sale, so we bought both, along with a few potatoes. It wasn’t until we got home that I wondered if we had the ingredients to make skordalia, and when I saw we did, I decided to give it a try. I cut the oil in the recipe below more than half, and should have cut the garlic in half as well — it was *extremely* garlicky (Even Lisa, who usually *doubles* the garlic in recipes, thought it was a bit much). Still, it was delicious, especially when it mixed a bit with the juices from the tomatoes, which were just topped with some balsamic, a little olive oil, and fresh basil.

    Potato Skordalia (from The Olive and the Caper)
    ———————————————–
    1 large russet potato, peeled and cut into 1-inch pieces
    1/3 cup blanched almonds (or pine nuts)
    15 cloves of garlic (!!!)
    1 cup olive oil
    1 tbsp red wine vinegar
    1/2 tsp salt

    Boil potatoes over high heat until soft all the way through, about 10 minutes.
    Transfer the potatoes to a food processor. Add the remaining ingredients and blend until smooth.

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    posted in Main Dishes, The Olive and The Caper | 0 Comments

    30th April 2007

    Salmon Moqueca

    I found this variant of the Brazilian Fish Stew Moqueca on Elise’s site. Salmon is marinated in lime, garlic, and spices for a couple of hours, then cooked with onions, peppers, tomatoes, cilantro, and coconut milk. The stew is then served over rice. The only modification I made to the recipe, other than cutting it in half, was using Light Coconut Milk.

    Salmon Fish Stew, Brazilian Style Recipe

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    posted in Latin, Main Dishes | 0 Comments

    12th April 2007

    Salmon with Potato Fans

    This recipe is from The New Basics Cookbook – Yukon Gold potatoes, shallots, and butter fanned over salmon that’s first cooked on the stove, and then baked in the oven until the fish is cooked through and the potatoes are golden brown. This one smelled fantastic while cooking, and the shallots added a lot of flavor. We added some steamed green beans and cornbread on the side.

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    posted in Main Dishes, The New Basics | 0 Comments


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