Best Grilled Grape Leaf Wrapped Salmon Recipes

GRILLED FROZEN SALMON IN GRAPE LEAVES

Steps:

• Prepare a charcoal grill for medium-high direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results).
• Meanwhile, stir to combine the tomatoes, butter, ouzo, 4 tablespoons of the olive oil, 1 teaspoon of the lemon zest and 1/2 teaspoon salt in a small grill-proof saucepan; set aside.
• Stir to combine the remaining 2 tablespoons olive oil and 1 teaspoon lemon zest with the oregano, red pepper flakes and 1 teaspoon salt in a small bowl. Spread the mixture evenly over the flesh side of the salmon fillets.
• Lay one grape leaf veiny-side up on a clean work surface with the tip pointing away from you. Lay another leaf towards the top of the first so they overlap by about 1 inch. Repeat this with 2 more grape leaves if they are big or 3 more if they are small, creating a single line. Lay a salmon fillet on top of the grape leaf nearest you and then holding the leaf roll the salmon up in the overlapping grape leaves. Transfer to a plate and repeat to wrap the remaining salmon fillets.
• Grill the wrapped salmon over direct heat, turning halfway through, until the grape leaves are charred in spots, about 5 minutes. Move to the indirect side of the grill and put the saucepan with the tomatoes over the direct heat. Cover the grill and cook until the tomatoes have burst and the mixture is saucy, and the salmon is firm and opaque throughout, about 12 minutes depending on the thickness of the fish.
• Transfer the wrapped salmon to a serving platter. Stir the herbs into the tomato mixture and spoon over the fish. Serve with rice and a salad.

FLAXSEED-CRUSTED SALMON WITH A GRAPE AND WALNUT SALSA

Steps:

• Preheat the oven to 350˚. Place the walnuts on a sheet pan and cook until lightly toasted, about 8 minutes. Transfer the walnuts to a cutting board and when cool enough to handle, roughly chop and set aside.
• Increase the oven temperature to 400˚. Line a sheet pan with foil. Using paper towels, pat the fish fillets dry. Evenly coat each salmon fillet with 1/2 tablespoon of the mustard. Season the fillets on all sides with salt and pepper and then sprinkle 1/2 tablespoon of the flaxseed on top of each piece of fish, gently pressing them into the flesh. Place the fish on the lined sheet pan and drizzle each fillet with 1 tablespoon of the olive oil. Transfer to the oven and bake until the fish reaches an internal temperature of 125˚, about 10 minutes.
• Meanwhile, in a medium bowl, whisk together the remaining 4 tablespoons olive oil, the vinegar and honey. Season with a pinch of salt and a twist of black pepper. Add the walnuts, grapes, parsley and scallions and toss together.
• When the fish is done, remove it from the oven, top each piece with a generous amount of salsa and serve.

GRILLED BANANA LEAF WRAPPED SALMON

Steps:

• Make the dipping sauce: Combine all the ingredients in a bowl. Let it sit for the flavors to develop while the fish cooks.
• Preheat the grill. Squeeze the lime juice into a large bowl and throw in the halves. Add the soy sauce, chiles, ginger, cilantro, and mint; season with salt and pepper and give it a good stir. Place the salmon in the center of the banana leaf and stuff it with the lime juice mixture. Fold the banana leaf over the fish to completely encase it and tie closed with kitchen string. Place onto a medium-hot grill. Cook until the fish is cooked through, about 35 to 40 minutes. Serve with the dipping sauce.