Grilled Frozen Salmon In Grape Leaves Recipes

GRILLED FETA WRAPPED IN GRAPE LEAVES

Steps:

• Whisk the olive oil, lemon zest, garlic, za'atar and Aleppo pepper in a shallow bowl or small baking dish. Add the feta and spoon the oil over the top. Set aside to marinate 1 hour.
• While the cheese marinates, place the grape leaves in a bowl of room-temperature water and let soak.
• Line a small baking sheet with paper towels. Drain the grape leaves and lay in a single layer on the towels; pat very dry. On a clean surface, overlap the grape leaves slightly to form a square. Place the block of feta in the center (reserve the flavored oil), then fold the grape leaves to cover the cheese like a present.
• Preheat a grill to medium high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half the burners. Toast the pita over direct heat, 1 to 2 minutes per side. Brush the outside of the wrapped feta with some of the reserved oil and place on the cooler side of the grill (indirect heat). Cook until the grape leaves are crisp and slightly charred, 4 to 5 minutes. Flip and move to direct heat; grill until lightly charred on the second side and the cheese is warmed through, about 3 more minutes. Transfer to a board or platter and serve with the pita, olives, walnuts and/or apricots, plus any remaining flavored oil.

GRILLED GRAPE LEAF WRAPPED SALMON

Steps:

• Preheat a grill to medium heat.
• If using jarred grape leaves, rinse well. If using fresh grape leaves, boil about 5 minutes until they change color and soften.
• Mix the kumquats, dill, garlic, chili paste, salt, and paprika together in a bowl. Lay a grape leaf out on a cutting board and spread about 2 teaspoons of the kumquat mixture in the center. Lay a piece of salmon on top of the mixture and roll it in the grape leaf by folding the bottom part of the leaf over the fish and then the sides and rolling the fish so it is completely covered.
• Grill the salmon about 3 to 4 minutes on each side. Remove the grape leaf packages from the grill and serve immediately.

SALMON GRILLED BETWEEN ROMAINE LETTUCE LEAVES

Steps:

• Soak twine in hot water for 5 minutes.
• Rinse salmon in cold water and pat dry with towel.
• Repeat the following for each salmon steak: Rinse 2 romaine leaves in water, shake off excess water. Drizzle 1/2 teaspoon of oil over the inside (concave) side of leaves.
• Place salmon fillet in the center of 1 leaf (concave side up).
• Pour the juice of 1/2 lemon over salmon, trapping the drippings with the leaf. Season with salt and pepper. Top with 1 teaspoon capers, 2 sprigs of dill, and 1 lemon slice.
• Place the second leaf, concave side down, over salmon. Fold the ends of the bottom leaf up to keep juices trapped, and wrap the string around the leaves to seal. Tie string in a knot.
• Preheat oven to broil. Set rack in the highest position.
• Broil romaine-wrapped salmon for 5 minutes per side. The lettuce will blacken-this is a good thing. Cooking time will vary according to the exact thickness of the fillet. (Salmon can also be grilled over direct heat for 5 minutes per side).
• To serve, instruct guests to cut string and remove top leaf. Yes, they can eat the blackened lettuce.
• Recommended beverage: Pinot Noir (if salmon is farm-raised), Zinfandel (if salmon is wild)