Salmon Grilled In Grape Leaves Kolheeda 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.

GRILLED SALMON I

Steps:

• Season salmon fillets with lemon pepper, garlic powder, and salt.
• In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
• Preheat grill for medium heat.
• Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

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 IN GRAPE LEAVES / KOLHEEDA

Steps:

• 1. Rinse the grape leaves thoroughly under cold running water, then place in a bowl with cold water to cover and let soak for 20 minutes, changing the water once or twice. Drain the grape leaves and blot dry with paper towels.2. Meanwhile, rinse the fillets under cold running water, then drain and blot dry with paper towels. Place the fillets on a cutting board. Holding the knife parallel to the cutting board, cut a deep pocket in one long side of each fillet, starting and ending about 1 inch from each end and cutting almost but not quite through to the other side. Season the fillets, inside and out, with salt and pepper, then set aside while you prepare the stuffing.3. Combine the walnuts, garlic, dill, cilantro, and 1 tablespoon lemon juice in a food processor and process to a coarse paste. Taste for seasoning adding salt, pepper, and lemon juice as necessary the mixture should be highly seasoned. Spoon the stuffing into the pockets in the salmon, dividing evenly.4. Working with one piece of fish at a time, arrange 2 or 3 grape leaves on a work surface to form a rectangle 2 inches larger than the piece of fish the grape leaves should overlap slightly. Place the piece of fish on the grape leaves. Place a lemon slice on top of each piece of salmon. Cover the fish with the remaining grape leaves, tucking the ends under. 5. Preheat the grill to high.6. When ready to cook, oil the grill grate. Place the wrapped fish on the hot grate. Grill the fish until the grape leaves are nicely browned and the fish is cooked through, 3 to 6 minutes per side, testing for doneness by inserting a thin metal skewer into the thickest part of the fish if it comes out very hot to the touch, the fish is cooked.7. Using a spatula, transfer the fish to plates or a platter and serve at once. Unwrap and discard the grape leaves before eating.Serves 4Note: The recipe can be prepared to this point several hours ahead of time refrigerate, covered.

GRILLED SALMON GREEK PITAS

Steps:

• Thaw fish if frozen. Rinse and pat dry with paper towels. Preheat grill to medium-high.
• Tear off an 18x18-inch sheet of Reynolds Wrap® Heavy Duty Aluminum Foil. Place onion in the center of the sheet. Top with salmon. Drizzle with the olive oil and sprinkle with the salt and black pepper. Top with lemon slices. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside.
• Stack flatbreads; wrap tightly in heavy duty aluminum foil.
• Grill salmon packet over medium-high heat in covered grill 12 to 14 minutes or until fish begins to flake when tested with a fork and vegetables are tender.
• Add the flatbread packet to the grill for the last 5 minutes of cooking to warm through, turning once. Remove all from grill.
• Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape. Then open top of foil. Discard lemon slices. Use two forks to pull the salmon apart into chunks.
• Assemble sandwiches by topping pita with the salmon, onions, lettuce, and tomatoes. Fold in half to serve. In a small bowl, mix together the yogurt, basil, and dill. Serve over pita sandwiches.

SALMON GRILLED IN GRAPE LEAVES / KOLHEEDA

Steps:

• 1. Rinse the grape leaves thoroughly under cold running water, then place in a bowl with cold water to cover and let soak for 20 minutes, changing the water once or twice. Drain the grape leaves and blot dry with paper towels.2. Meanwhile, rinse the fillets under cold running water, then drain and blot dry with paper towels. Place the fillets on a cutting board. Holding the knife parallel to the cutting board, cut a deep pocket in one long side of each fillet, starting and ending about 1 inch from each end and cutting almost but not quite through to the other side. Season the fillets, inside and out, with salt and pepper, then set aside while you prepare the stuffing.3. Combine the walnuts, garlic, dill, cilantro, and 1 tablespoon lemon juice in a food processor and process to a coarse paste. Taste for seasoning adding salt, pepper, and lemon juice as necessary the mixture should be highly seasoned. Spoon the stuffing into the pockets in the salmon, dividing evenly.4. Working with one piece of fish at a time, arrange 2 or 3 grape leaves on a work surface to form a rectangle 2 inches larger than the piece of fish the grape leaves should overlap slightly. Place the piece of fish on the grape leaves. Place a lemon slice on top of each piece of salmon. Cover the fish with the remaining grape leaves, tucking the ends under. 5. Preheat the grill to high.6. When ready to cook, oil the grill grate. Place the wrapped fish on the hot grate. Grill the fish until the grape leaves are nicely browned and the fish is cooked through, 3 to 6 minutes per side, testing for doneness by inserting a thin metal skewer into the thickest part of the fish if it comes out very hot to the touch, the fish is cooked.7. Using a spatula, transfer the fish to plates or a platter and serve at once. Unwrap and discard the grape leaves before eating.Serves 4Note: The recipe can be prepared to this point several hours ahead of time refrigerate, covered.